利用低声强超声提高罗非鱼片保水效果的研究  

Effect of low power ultrasound on enhancing water-holding capacity of tilapia fillets

作　　者：张聪 ZHANG Cong(School of Tourism,Nanning College for Vocational Technology,Collaborative InnovationCenter of Guangxi Cuisine’s Culture,Nanning 530008)

机构地区：[1]南宁职业技术学院旅游学院,南宁职业技术学院桂食文化协同创新中心

出　　处：《食品科技》2019年第7期161-166,共6页Food Science and Technology

基　　金：2012年度国家星火计划项目(2012GA790003);南宁市科技攻关项目(20141429)

摘　　要：分别采用1.0%焦磷酸钠溶液和0.7%黄原胶溶液作为保水剂,研究低声强超声辅助浸渍保水对罗非鱼片保水效果的影响。结果表明:与浸渍保水相比,在超声强度为0.33W/cm2时保水45min后,采用焦磷酸钠和黄原胶保水的鱼片,其保水增重率由4.0%和4.6%增加到6.0%和5.6%,含水量由81.2%和79.4%增加到82.6%和80.8%;a值由5.0和3.5上升至6.8和4.8,b值由2.4和3.9上升至3.6和5.2,L值由58.2和55.6下降至56.6和53.1。综合各项指标,无论是采用大分子保水剂还是小分子保水剂,低声强超声均能促进水分从鱼片的表面和切割面向鱼片中心迁移,从而提高罗非鱼片的保水性。Using 1%sodium pyrophosphate(TSPP)solution and 0.7%xanthan gum solution as waterretaining agent,this study discussed the effect of low power ultrasonic-assisted soaking on water-holding capacity of tilapia fillets.Compared with soaking only,the fillets soaking in TSPP solution and xanthan gum solution along with ultrasound at the power of 0.33 W/cm2 in 45 miniutes,its adding rate of fish fillet’s weight increased from 4.0%and 4.6%to 6.0%and 5.6%respectively,its water content increased from 81.2%and 79.4%to 82.6%and 80.8%respectively,chromatic value a increased from 5.0 and 6.8 to 3.5 and 4.8 respectively,chromatic value b increased from 2.4 and 3.9 to 3.6 and 5.2 respectively,chromatic value L decreased from 58.2 and 55.6 to 56.6 and 53.1 respectively.Combined with all indicators,no matter macromolecules water-retaining agent and small molecule water-retaining agent used in fish fillet’s soaking,low power ultrasound can promote water diffusing into the fish fillets from the surface and undersurface,therefore enhance water-holding capacity of tilapia fillets.

关 键 词：罗非鱼 超声 保水性 色度值 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]