臭氧漂洗工艺对鲢鱼糜品质的影响  

Effect of ozone rinsing process on quality of sliver carps surimi

作　　者：阮秋凤 蒋文馨 熊善柏[1] 尹涛[1] 胡杨[1] 刘茹[1] 刘友明[1] 尤娟[1] RUAN Qiufeng;JIANG Wenxin;XIONG Shanbai;YIN Tao;HU Yang;LIU Ru;LIU Youming;YOU Juan(College of Food Science and Technology,Huazhong Agricultural University/China Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education/National R&D Branch Center for Conventional Fresh Water Fish Processing (Wuhan),Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院/长江经济带大宗水生生物产业绿色发展教育部工程研究中心/国家大宗淡水鱼加工技术研发分中心(武汉),武汉430070

出　　处：《华中农业大学学报》2020年第6期67-73,共7页Journal of Huazhong Agricultural University

基　　金：华中农业大学自主科技创新基金(2662020SCPY006);国家现代农业产业技术体系专项(CARS-45-28)。

摘　　要：为解决鱼糜漂洗工艺中用水量过大的问题,以及研究臭氧漂洗工艺对鱼糜品质的影响,以鲢鱼肉为原料,采用传统漂洗、一次臭氧漂洗、自来水-臭氧水混合漂洗制备鱼糜,研究臭氧漂洗方式对鲢鱼糜凝胶强度、色度及不良气味的影响。结果显示,羰基含量随臭氧浓度的增加而增加,一次臭氧漂洗的鱼糜中的羰基含量高于传统漂洗和混合漂洗的鱼糜,表明一次臭氧漂洗的鱼糜蛋白的氧化程度较高,鱼糜蛋白形成较多的聚集,鱼糜凝胶性能较差;混合漂洗可以减少脂肪氧化、降低臭氧对鱼糜蛋白的氧化程度、提高鱼糜白度以及凝胶强度、且臭氧质量浓度为8 mg/L的混合漂洗能有效改善鱼糜品质。同时,用水量减少了1/3,达到了节水漂洗的目的。In order to solve the problem of excessive water consumption in the surimi rinsing process,and to study the effect of ozone rinsing on the quality of surimi,silver carp surimi was prepared by traditional rinsing,one ozone rinsing,and mixed rinsing with tap water and ozone water.The effects of three modes of ozone water rinsing on the strength,color and bad smell of surimi gel were compared.The results showed that the carbonyl content increased with increasing ozone concentration,and carbonyl content in surimi rinsed with one ozone water was higher than surimi with the other rinsing modes.For the samples with one ozone rinsing,the proteins were oxidated to a higher extent,and formed more aggregates,resulting in a poor gel performance.Mixed rinsing could reduce fat oxidation,reduce the oxidation degree of surimi protein by ozone,and improve the whiteness and gel strength of surimi gel.In addition,mixed rinsing with an ozone concentration of 8 mg/L could effectively improve the quality of surimi.At the same time,the water consumption was reduced by 1/3,achieving the purpose of water-saving rinsing.

关 键 词：鲢 鱼糜品质 臭氧漂洗 凝胶 鱼糜蛋白 凝胶特性 脂肪氧化 蛋白氧化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]