不同种类鱼糜品质及其加工特性的研究  

Study on the quality and processing characteristics of different kinds of surimi

作　　者：李斐斐 谢新华[1] 康壮丽[3] LI Feifei;XIE Xinhua;KANG Zhuangli

机构地区：[1]河南农业大学,河南郑州450002 [2]河南众品食业股份有限公司,河南许昌461500 [3]河南科技学院,河南新乡453003

出　　处：《肉类工业》2018年第9期19-23,共5页Meat Industry

摘　　要：以AA(等级)鱼糜、杂鱼鱼糜和带鱼鱼糜分别为主要原料,进行单因素试验,通过理化分析、pH值、杂点的测定,测试并分析不同鱼糜品质。并将各类鱼糜制作成鱼糜制品后,通过对其凝胶性、出品率、蒸煮得率、解冻损耗等数据进行测试,了解不同种类鱼糜的加工特性。试验结果表明,在实际生产中应该应用AA(等级)鱼糜和杂鱼鱼糜作为原料,AA鱼糜最优,当AA鱼糜缺货时可以使用杂鱼鱼糜替代,而带鱼鱼糜不适合应用于生产加工,若作为风味填充,则可以适量添加,建议添加量3~5kg/份。The AA （grade） surimi, miscellaneous surimi and hairtail surimi were taken as the main raw materials, and the single factor experiment was conducted. Through chemical analysis, pH value and the determination of miscellaneous point, the quality of different kinds of surimi were determined and an- alyzed. After the various kinds of surimi were made into surimi products, the gel properties, yield rate, cooking yield, and thawing loss were determined, and the processing characteristics of different kinds of surimi were understood. The results showed that AA （grade） surimi and miscellaneous surimi should be used as raw materials in actual production, and AA surimi were optimal. When AA surimi was out of stock, miscellaneous surimi could be used as substitute. The hairtail surimi were not suitable for produc- tion and processing. If it was used as flavor filling, it could be added in an appropriate amount, and it was recommended to add 3 to 5 kg per serving.

关 键 词：AA鱼糜 杂鱼糜 带鱼鱼糜 耐煮性 凝胶性 感官评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]