离子强度对鱿鱼鱼糜凝胶性能的影响  

The Effect of Ionic Strength on the Gelling Property of Squid Surimi

作　　者：郭颖[1] 高红亮[2] 郭萍[2] 麻丽霞[2] 任晨霞[2] 

机构地区：[1]长治医学院中心实验室,山西长治046000 [2]华东师范大学,上海200062

出　　处：《安徽农业科学》2017年第14期80-82,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究离子强度对鱿鱼鱼糜凝胶性能的影响。[方法]通过在漂洗液中添加钠盐、钙盐和镁盐,并采用单因素试验和正交试验优化漂洗工艺条件,考察其对鱿鱼鱼糜凝胶强度的作用效果。[结果]随着漂洗液中离子浓度的增加,鱿鱼鱼糜的凝胶强度呈先升后降的趋势,漂洗液中氯化钠浓度为2.0%,氯化钙浓度为0.2%,氯化镁浓度为0.15%,鱿鱼鱼糜的凝胶强度达到最大值。正交试验优化结果显示,添加0.05%氯化镁、0.4%氯化钙、2.0%氯化钠,鱿鱼鱼糜凝胶性能达到最大值。[结论]该研究优化了漂洗工艺条件,为海洋食品加工提供理论依据。[ Objective] To study the effect of ionic strength on the gelling property of squid surimi. [ Method ] Adding sodium salt, calcium salt and magnesium salt into wash liquid,its action effects of different compositions in wash liquid on the gel strength of surimi products were studied by single factor experiment and orthogonal experiment. [ Result ] With the increase of ionic concentration in wash liquid, the gel strength of squid surimi increased first and then decreased. When the concentration of NaC1 in wash liquid was 2.0% , the concentration of calcium chloride was 0.2% , and the concentration of MgCl2 was 0.15% , the gel strength of squid surimi reached its maximum. In the orthogonal test, in the condition of 0.05% MgCl2, 0.4% calcium chloride and 2.0% NaC1, the gel strength of squid surimi reached its maximum. [ Conclusion] The study optimized rinse process condition,in order to provide theoretical basis for marine food processing.

关 键 词：离子强度 鱿鱼鱼糜 凝胶性能 

分 类 号：S986.1[农业科学—捕捞与储运]