基于亚临界水技术的鱼骨软化及其在鱼糜中的应用  

Fish bone softened by subcritical water and its application in fish surimi

作　　者：沙小梅[1] 郝君晖 涂宗财[1,2] 胡姿姿 王振兴[1] 张露[1] 李鑫[1] 王辉[2] 黄涛[2] 

机构地区：[1]江西师范大学功能有机小分子教育部重点实验室&生命科学学院,江西南昌330022 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品与发酵工业》2018年第2期154-159,共6页Food and Fermentation Industries

基　　金：江西省重点研发计划项目(20161BBF60096);国家自然科学基金(31660487);现代农业产业技术体系建设专项资金(CARS-45);江西省现代农业产业技术体系建设专项资金(JXARS-03)

摘　　要：以鲢鱼鱼骨为原料,以钙溶出量和游离氨基含量为评价指标,研究了亚临界水温度、处理时间、醋酸浓度和料液比对鱼骨软化效果的影响。进一步将软化的鱼骨添加至鱼糜,对比研究了细化鱼骨对鱼糜凝胶性能的影响。结果表明,鱼骨软化的最佳条件为,亚临界水温度124℃,亚临界水处理时间1.5 h,醋酸浓度0.9 mol/L,料液比1∶25(g∶mL)。此条件下,每克鱼骨的钙溶出量为102.50 mg,游离氨基含量为16.01 mg。将软化后的鱼骨加入鱼糜中,能显著提高鱼糜凝胶的持水性,对鱼糜凝胶强度没有明显改变,但是会降低鱼糜凝胶的白度。Fish bone of silver carp was used as raw material,and calcium content and free amino acid content in solution were used to evaluate the result of fish bones softening. The effects of subcritical water temperature,treatment time,acetic acid concentration,and the solid-liquid ratio on fish bones softening were investigated. Further,treated fish bone were added into fish surimi and its influence to the gel property of fish surimi was evaluated. The result showed the optimum conditions to soften the fish bones were: 124 ℃ subcritical water,1. 5 h,0. 9 mol/L of acetic acid concentration,and 1∶ 25 of the solid-liquid ratio. Under the above condition,the calcium content in per gram fish bone is 102. 50 mg,and the free amino acid in per gram fish bone is 16. 01 mg. Compared with the control,fish surimi containing treated fish bone showed higher water holding capacity,similar gel strength and lower whiteness.

关 键 词：鱼骨软化 亚临界水技术 醋酸 鱼糜凝胶 钙溶出量 游离氨基含量 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]