超高压对鲤鱼肉糜-MgCl_(2)凝胶特性的影响  

Effects of High Pressure Processing on Gel Properties of Carp Surimi Containing Magnesium Chloride

作　　者：李钊 秦荣 袁孝瑞 刘玉 赵岩岩[1] 卢河东 王树勋 王书贤 訾红丽 周海旭 赵圣明[1] LI Zhao;QIN Rong;YUAN Xiaorui;LIU Yu;ZHAO Yanyan;LU Hedong;WANG Shuxun;WANG Shuxian;ZI Hongli;ZHOU Haixu;ZHAO Shengming(School of Food Science and Technology,Henan Institute of Science and Technology,Xinxiang 453003,China;School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huai’an 223003,China;Administration for Market Regulation of Xinxiang Country,Xinxiang 453731,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]淮阴工学院生命科学与食品工程学院,江苏淮安223003 [3]新乡县市场监督管理局,河南新乡453731

出　　处：《食品工业科技》2021年第16期53-58,共6页Science and Technology of Food Industry

基　　金：河南省大学生创新创业计划项目(S202010467033);河南省科技攻关计划项目(202102110060,202102110061,202102310143);国家自然科学基金(31801524);江苏省自然科学基金(BK20170461)。

摘　　要：为研究超高压对低盐鲤鱼肉糜凝胶品质的影响,本文在低盐条件下(2%NaCl),探讨了不同压力超高压处理(100~400 MPa)对含有0.3%氯化镁(MgCl_(2))鲤鱼肉糜凝胶的蒸煮得率、保水性、色泽、质构、凝胶强度和流变学特性的改善作用。结果表明:适当的压力处理结合MgCl_(2)可以显著提高鲤鱼肉糜的凝胶品质。当处理压力为200 MPa时,鲤鱼肉糜凝胶的蒸煮得率、保水性、硬度、凝胶强度均达到最大值,分别为93.14%、95.24%、3327.25 g、3277 g。与对照组相比,适当的压力处理可以显著改善鲤鱼肉糜-MgCl_(2)凝胶的储能模量(G'),同时对产品的色泽影响较小。因此,超高压结合氯化镁可以改善低盐鲤鱼鱼糜凝胶的品质,为低盐淡水鱼糜制品的开发提供理论依据。In order to explore the effects of high pressure processing(HPP)on low-salt carp surimi,the improvements of carp surimi with magnesium chloride 2%NaCl and 0.3%MgCl_(2) under different pressures on the gelation yield,water retention,color,texture,gel strength and rheological properties were studied.The results showed that the gel quality of carp surimi could be significantly improved by appropriate pressure treatment combined with MgCl_(2).When the treatment pressure was 200 MPa,the cooking yield,water holding capacity,texture and gel strength of carp surimi gel reached the maximum value(93.14%,95.24%,3327.25 g,3277 g,respectively).Appropriate pressure treatment could improve storage modulus(G')and less affect the color of carp surimi gel.Therefore,high pressure processing combined with magnesium chloride could improve the gel properties of low-salt carp surimi and provide a theoretical basis for the development of lowsalt fresh water surimi products.

关 键 词：超高压 氯化镁 鲤鱼肉糜 凝胶特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]