不同漂洗条件对鱼糜凝胶品质的影响  

Effect of Different Rinsing Conditions on Gel Quality of Surimi

作　　者：张慧敏 张杰[1] 王成 郭楠楠[1] ZHANG Huimin;ZHANG Jie;WANG Cheng;GUO Nannan(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064

出　　处：《食品科技》2024年第2期139-145,共7页Food Science and Technology

摘　　要：为研究不同漂洗条件对鱼糜凝胶品质的影响,以草鱼肉作为试验原料,研究2次清水、3次清水、清水+0.1%紫苏提取物、清水+0.3%紫苏提取物、清水+0.5%紫苏提取物这5种漂洗条件对鱼糜凝胶白度、持水性、质构、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)值、p H值和感官评价的影响。结果表明,采用清水+0.3%紫苏提取物漂洗鱼糜凝胶的持水性最高,蒸煮损失率最低。在此条件下,漂洗鱼糜凝胶硬度增加到1459.18 g,凝胶强度提高至226 g·cm,较好地改善了鱼糜凝胶的品质。同时,采用紫苏提取物漂洗鱼糜还能够稳定样品的p H值,降低TVB-N值。结论:清水+0.3%紫苏提取物漂洗可以有效改善鱼糜凝胶的品质,且与传统3次清水漂洗方法相比,可减少漂洗用水量。In order to study the effects of different rinsing conditions on the quality of surimi gel,the grass carp meat was used as the test material,the effects of five rinsing conditions(two water washing,three water washing,water+0.1% perilla extract,water+0.3% perilla extract,water+0.5% perilla extract)on the whiteness,water holding capacity,texture,TVB-N(Total volatile basic nitrogen) value,pH value and sensory evaluation of surimi gel were studied.The results showed that the water holding capacity of surimi gel rinsed with water+0.3% perilla extract was the highest,and the cooking loss rate was the lowest.Under this condition,the hardness of surimi gel was increased to 1459.18 g,and the strength of gel was increased to 226 g·cm,which improved the quality of surimi gel better.At the same time,rinsing surimi with perilla extract could also stabilize the sample pH value and reduce TVB-N value.Conclusion:Rinsing with water+0.3% perilla extract can effectively improve the quality of surimi gel,and can reduce the water consumption of rinsing compared with the traditional three times of water rinsing.

关 键 词：草鱼 鱼糜 紫苏提取物 漂洗 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]