鱼豆腐冻藏过程中的品质变化  

Quality Changes of Fish Tofu during Frozen Storage

作　　者：宁云霞 马俪珍 梁丽雅 李玲 NING Yunxia;MA Lizhen;LIANG Liya;LI Ling(Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory,National R&D Branch Center for Conventional Freshwater Fish Processing(Tianjin),College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,国家大宗淡水鱼加工技术研发分中心(天津),天津市水产品加工及质量安全校企协同创新重点实验室,天津300384

出　　处：《肉类研究》2020年第8期78-83,共6页Meat Research

基　　金：天津市水产产业技术体系创新团队项目(ITTFRS2017020);天津市科委科技计划项目(17PTSYJC00140;17ZXYENC00080)。

摘　　要：以革胡子鲶鱼(Clarias gariepinus)为原料,不经过漂洗制成鱼糜,然后加工成鱼糜制品(鱼豆腐),取冻藏0、60、120、180 d(分别标记为FTF0、FTF60、FTF120和FTF180组)的样品进行测定,研究鱼豆腐-18℃冻藏过程中的品质变化。结果表明:随冻藏时间的延长,FTF60、FTF120和FTF180组鱼豆腐水分含量分别比FTF0组降低1.37%、1.76%和5.16%;FTF0、FTF60和FTF120组鱼豆腐凝胶强度差异不显著,持水力为86%~92%,均大于85%,感官评分均显著高于FTF180组;4组鱼豆腐的白度为59.83~63.03,符合市场需求;鱼豆腐含丰富的谷氨酸、赖氨酸和牛磺酸,FTF180组鱼豆腐的鲜味氨基酸含量显著低于其他3组,苦味氨基酸含量最高且显著高于FTF0、FTF60组。综合以上指标可知,鱼豆腐冻藏0~120 d品质良好。Unwashed surimi was made from Clarias gariepinus and then used to prepare fish tofu.The quality changes of fish tofu during frozen storage at-18℃were studied by measuring samples taken after 0,60,120 and 180 days of storage(marked as FTF0,FTF60,FTF120 and FTF180,respectively).The results showed that the water content of FTF60,FTF120 and FTF180 respectively decreased by 1.37%,1.76%and 5.16%,compared with that of FTF0.There was no significant difference in gel strength among FTF0,FTF60 and FTF120.The water-holding capacity of FTF0,FTF60 and FTF120 was 86%–92%,greater than 85%,and their sensory scores were significantly higher than that of FTF180.The whiteness of fish tofu in the four groups were 59.83–63.03,which were in line with the market demand.Fish tofu was rich in glutamate,lysine and taurine.The content of umami amino acids in FTF180 was significantly lower than that in the other three groups,and the content of bitter amino acids was the highest and significantly higher than that in FTF0 and FTF60.Based on the above results,it can be seen that the frozen fish tofu can remain good quality for up to 120 d.

关 键 词：革胡子鲶鱼 鱼糜制品 凝胶特性 游离氨基酸 品质变化 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]