不同水产养殖区福寿鱼的鱼糜凝胶品质研究  

Study on gel quality of fish surimi in different aquaculture areas

作　　者：王菲 隋好林[1] WANG Fei;SUI Haolin(China Agricultural University YanTai Institute,Yan Tai 264670,China)

机构地区：[1]中国农业大学烟台研究院,山东烟台264670

出　　处：《江西水产科技》2019年第6期10-14,共5页Jiangxi Fishery Science and Technology

摘　　要：鱼糜的胶凝特性会受到福寿鱼肉品质的影响。同时,肉的质量会受到水产养殖条件和水产养殖面积的影响。使用在A河,B塘和C人工养殖区中养殖的福寿鱼来生产鱼糜,讨论在不同地区养殖的鱼糜的质量。研究结果表明,在C人工养殖区的福寿鱼可生产出比其他福寿鱼具有最高的凝胶强度,最低的含水率(p<0.05)。B池塘福寿鱼鱼糜的理化性质分别为凝胶强度842.68±118.11 g·cm,白度76.10±0.83,含水率13.96±3.18%,弹性6.62±0.41 mm。通过扫描电镜观察其微观结构,表明C人工养殖区福寿鱼鱼糜产生更密实的凝胶网络。因此,C人工养殖区福寿鱼可作为鱼糜的替代原料。the gelation characteristics of surimi will be affected by the quality of Fushou fish.At the same time,the quality of meat will be affected by aquaculture conditions and aquaculture area.This paper discusses the quality of surimi produced by using Fushou fish cultured in a river,B pond and C artificial culture area.The results showed that the fishes in the C artificial breeding area could produce the highest gel strength and the lowest moisture content(P<0.05)than other fishes.The physicochemical properties of B pond fish were 842.68 gel strength of 118.11 g/cm,whiteness 76.10±0.83,moisture content 13.96±3.18%,elasticity 6.62±0.41 mm.Scanning electron microscopy revealed that the C gel produced a denser gel network in the artificial culture area.Therefore,C artificial culture area can be used as a substitute for surimi.

关 键 词：福寿鱼 鱼糜 凝胶特征量 

分 类 号：U675[交通运输工程—船舶及航道工程]