无磷保水剂对速冻鲫鱼质构特性的影响  

Influence of Non-Phosphate Water Retaining Agents on Texture Characteristics of Quick-Frozen Crucian Carp

作　　者：卞欢[1] 吴莹慧 闫征[1] 诸永志[1] 王道营[1] 徐为民[1,2] BIAN Huan;WU Yinghui;YAN Zheng;ZHU Yongzhi;WANG Daoying;XU Weimin(Institute of Agri-Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《肉类研究》2020年第2期86-91,共6页Meat Research

基　　金：江苏省水产三新工程项目（Y2017-25）

摘　　要：为保持速冻鲫鱼的质构特性,提高其保水性,减少含磷保水剂使用量,研究无磷保水剂对速冻鲫鱼质构特性的影响。以硬度、凝聚性、弹性、咀嚼性、胶黏性及回复性为指标,研究不同质量浓度马铃薯淀粉、海藻糖和碳酸氢钠浸泡速冻鲫鱼(料水比1∶1,m/m)对其质构特性的影响。结果表明:质量浓度2~8 g/100 mL海藻糖能显著提高速冻鲫鱼的质构特性,尤其在低质量浓度(2~4 g/100 mL)范围内效果显著;同时1 g/100 mL碳酸氢钠和2 g/100 mL马铃薯淀粉也能部分提高速冻鲫鱼的质构特性。考虑到保水效果和经济成本,建议速冻鲫鱼的保水剂使用2 g/100 mL海藻糖溶液。This research aimed to evaluate the effect of soaking pretreatment with non-phosphate water-retaining agents on texture properties of quick-frozen crucian carp for the purpose of maintaining the texture characteristics of frozen crucian carp,improving the water-holding capacity and reducing the use of phosphate in the meat product.Three non-phosphate water-retaining agents,potato starch,trehalose and sodium bicarbonate were evaluated at a ratio of solid to liquid of 1:1(m/m).The results showed that trehalose at concentration between 2 and 8 g/100 mL could significantly improve the texture characteristics of quick-frozen crucian carp,especially at low concentrations(2–4 g/100 mL).At the same time,1 g/100 mL sodium bicarbonate and 2 g/100 mL potato starch could partially improve the texture characteristics of quick-frozen crucian carp.Considering water retention effect and economic cost,use of 2 g/100 mL trehalose solution as a water-retaining agent is recommended for quick-frozen crucian carp.

关 键 词：无磷保水剂 鲫鱼 速冻 质构特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]