无磷酸盐鱼丸品质改良剂研究  

Development of Non-phosphate Improver For Fish Ball

作　　者：高红梅 丁志刚 唐世涛 郭元新 孙永康 GAO Hongmei;DING Zhigang;TANG Shitao;GUO Yuanxin;SUN Yongkang(College of Food Engineering,Anhui Science and Technology University,Fengyang 233100,China)

机构地区：[1]安徽科技学院食品工程学院,安徽凤阳233100

出　　处：《安徽科技学院学报》2018年第3期46-53,共8页Journal of Anhui Science and Technology University

基　　金：安徽省教育厅大学生创客实验室建设项目(2016ckjh068);安徽省优秀青年人才支持计划项目(gxyq2017044)

摘　　要：目的:研究一种不含复合磷酸盐的鱼丸品质改良剂的最佳配方。方法:选用淡水鲢鱼肉作为鱼丸主材,在不添加复合磷酸盐的前提下,按照淡水鲢鱼丸制作工艺制作鱼丸,并通过测定鱼丸的蒸煮损失、质构特性、感官品质等指标,研究卡拉胶、微生物转谷氨酰胺酶(TG酶)、蛋清三因素对鱼丸品质的影响,以得到最佳的无磷酸盐品质改良剂配方。结果:正交试验测定得到最适配方为卡拉胶0.2%、TG酶0.2%、蛋清7%。结论:卡拉胶、TG酶、蛋清三者都分别对鱼丸品质有不同的影响。Objective：To develop the suitable formulation of fish ball with non-phosphate compound improver.Methods：The present experiment selected the freshwater carp meat as main material fish balls.Without adding aphosphate compound,silver carps freshwater fish balls were prepared.The following parameters such as cooking loss,texture properties,sensory quality and other indicators were investigated.carrageenan,microbial transglutaminase（MTG）,the three factors of egg white were to obtain the best quality of non-phosphate formula.Results：The optimal formula determined was finally obtained as carrageenan 0.2%,MTG 0.2%,egg white 7% by orthogonal experiment.Conclusion：The carrageenan,MTG,and egg white have different effects on quality of fish balls.

关 键 词：无磷酸盐 卡拉胶 微生物转谷氨酰胺酶 蛋清 正交试验 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]