不同钠含量保水剂对冷冻罗非鱼片钠残留的影响  

Effect of Different Sodium Content Water-retaining Agent on Sodium Residue of Frozen Tilapia

作　　者：常伟伟[1] 卞春丽[1] 张亚娟[1] 

机构地区：[1]湖北兴发化工集团股份有限公司(功能性磷酸盐宜昌市重点实验室),湖北宜昌443007

出　　处：《化工设计通讯》2017年第12期130-131,共2页Chemical Engineering Design Communications

摘　　要：钠离子是食品中广泛存在的营养元素,钠含量是食品营养标签中唯一一种强制标明的矿物质,过量的钠摄入会对人体健康造成一定的危害,合理控制食品中的钠含量势在必行。以罗非鱼为原料,探究了不同钠含量的复配水分保持剂对冷冻罗非鱼片钠含量的影响。通过一些非钠盐类的食品添加剂来调节保水剂的钠含量,不仅可以达到降低鱼片钠含量的目的,同时也能满足鱼片保水增重、降低干耗、改善口感的需求。通过精密的检测,做出了保水剂钠含量与鱼片钠含量关系的曲线,从线性拟合看,保水剂钠含量与最终处理后鱼片的钠含量呈线性相关,可以用保水剂的钠含量表征处理后鱼片的钠含量。Sodium ion is a widely existing nutritional element in food, sodium content is the only compulsory label in food nutrition label, excessive sodium intake can cause some harm to human health, reasonable control of sodium content in food is imperative.In this paper, the effect of different sodium content of water retention agent on the sodium content of frozen tilapia fillets was studied with tilapia as raw material.Through some non-sodium salt food additives to adjust the sodium content of the water retaining agent, not only can reduce the content of sodium in fish, but also can meet the fish weight gain, reduce dry consumption, improve the taste.The curve of the relationship between sodium content of water retention agent and sodium content of fish slices was determined by precision test, and the sodium content of water retaining agent was linearly correlated with the sodium content of the final treated fish fillets, and the sodium content of the treated fish fillets could be characterized by the sodium content of water retaining agent.

关 键 词：罗非鱼片 保水剂 钠含量 线性表征 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]