超声预处理对鲜湿鱼粉品质的影响及其作用机制  

Effect and Underlying Mechanism of Ultrasonic Pretreatment on the Quality of Fresh Fish Vermicelli

作　　者：王晓芸 高霞 尤娟 尹涛 刘茹 WANG Xiaoyun;GAO Xia;YOU Juan;YIN Tao;LIU Ru(National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,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：《食品科学》2024年第23期213-220,共8页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-45)。

摘　　要：以鱼糜、淀粉为主要原料,采用切粉工艺制作鲜湿鱼粉,探究不同超声功率(120、150、180、240、300 W)以及时间(5、10、15、20、25 min)对鲜湿鱼粉质构特性、蒸煮品质以及感官品质的影响,并通过测定糊浆粒径、黏度以及鱼粉的红外光谱、水分分布、微观结构探讨超声预处理影响鲜湿鱼粉品质的机制。结果表明,随着超声功率增加和时间延长,糊浆粒径和黏度先降低后升高,结合水比例A21先升高后降低。短时间、低功率的超声预处理能够提高原料分散的均匀性,提高与水分子结合的能力,促使鲜湿鱼粉形成均匀致密的微观结构;长时间和高功率的超声会导致蛋白质降解,降低鲜湿鱼粉微观结构的均匀性,使其品质劣化。当超声条件为120 W、10 min时,与未经超声预处理的对照组相比,鲜湿鱼粉的拉伸强度和拉伸距离分别提高了23.99%和21.08%,断条率和吐浆值分别降低了28.27%和11.54%,同时感官评分最高。In this study,fresh fish vermicelli was made from surimi and starch using a cutting process.The effects of ultrasonic pretreatment at different powers(120,150,180,240 and 300 W)for different periods(5,10,15,20 and 25 min)on the cooking quality,sensory quality and texture characteristics of fresh fish vermicelli were explored.The underlying mechanism was clarified by measuring the particle size and viscosity of the paste as well as the infrared spectrum,moisture distribution and microstructure of the vermicelli.The results showed that with the increase in ultrasonic power and time,the particle size and viscosity of the paste initially decreased and then increased,while the opposite trend was observed for the percentage of bound water(A21).Decreased ultrasonic time and power improved the dispersion and uniformity of raw materials,increased the water-binding capacity,and promoted fish vermicelli to form a uniform and dense microstructure.Increased ultrasonic time and power caused protein degradation,reduced the microstructural uniformity of fresh fish vermicelli,and deteriorated its quality.Ultrasonic treatment at 120 W for 10 min increased the tensile strength and stretching distance of fresh fish vermicelli increased by 23.98%and 21.08%,respectively,and decreased the broken rate and grout vomiting value decreased by 28.27%and 11.54%,respectively,compared with the control group without ultrasonic treatment.Under this ultrasonic condition,fish vermicelli had the highest sensory score.

关 键 词：超声预处理 鲜湿鱼粉 切粉工艺 产品品质 机理研究 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]