不同漂洗方式的白鲢鱼糜品质比较  

Quality of Silver Carp(Hypophthalmichthys molitrix)Surimi Rinsed Using Different Methods

作　　者：张顺治 郑文栋 安玥琦[1,2] 尹涛 刘茹[1,2] 刘友明 熊善柏[1,2] 尤娟[1,2] ZHANG Shunzhi;ZHENG Wendong;AN Yueqi;YIN Tao;LIU Ru;LIU Youming;XIONG Shanbai;YOU Juan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,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 Freshwater 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,湖北武汉430070 [2]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),湖北武汉430070

出　　处：《现代食品科技》2022年第6期160-168,279,共10页Modern Food Science and Technology

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

摘　　要：为解决鱼糜漂洗用水量较大这一问题,该实验以白鲢为原料,减少一次漂洗,以清水+清水为对照,比较壳聚糖溶液+清水,壳聚糖溶液+盐水,壳聚糖溶液+臭氧水和清水+臭氧水4种漂洗方式对鱼糜质构、风味等品质的影响。结果显示,壳聚糖溶液+清水或清水+臭氧水漂洗,鱼糜得率分别为21.78%和21.26%,均高于对照组的鱼糜得率19.21%;在4种漂洗方式中,壳聚糖溶液+臭氧水漂洗组的鱼糜白度最高,清水+臭氧水组的凝胶强度最大;电子鼻雷达图显示壳聚糖溶液+清水,壳聚糖溶液+臭氧水和壳聚糖溶液+盐水组的T70/2(芳香族化合物)响应值较低,而对照组和清水+臭氧水组的T70/2(芳香族化合物)响应值较高。综上所述,4种漂洗方式中清水+臭氧水漂洗可以有效地改善鱼糜品质和风味;同时,两次漂洗与传统的三次漂洗相比,减少了漂洗次数,可节约用水约1/3。To reduce water consumption from rinsing surimi,the effects of four different rinsing methods on the quality(e.g.,texture and flavor)of silver carp(Hypophthalmichthys molitrix)surimi were investigated.The four rinsing methods,which were all designed to reduce the number of rinses by one time,were chitosan solution+tap water,chitosan solution+salt water,chitosan solution+ozone water,and tap water+ozone water.A control group of tap water+tap water was also included.Consequently,rinsing with chitosan solution+tap water and tap water+ozone water resulted in surimi yields of 21.78%and 21.26%,respectively,which were higher than that of the control group(19.21%).Among the four proposed methods tested,rinsing with chitosan solution+ozone water gave the whitest surimi,whereas rinsing with tap water+ozone water led to the highest surimi gel strength.According to the radar plots from the electronic nose analysis,the surimi samples rinsed with chitosan solution+tap water,chitosan solution+ozone water,and chitosan solution+salt water had much lower T70/2(aromatic compounds)response values than the samples rinsed with tap water+tap water(control group)and tap water+ozone water.In summary,among the four methods studied,rinsing with tap water+ozone water could effectively improve the quality and flavor of surimi.Additionally,only two rinses were needed,which would reduce water consumption by approximately⅓compared with rinsing three times(the traditional approach).

关 键 词：白鲢 漂洗 鱼糜 品质 风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]