鲢鱼新鲜度对鱼糜凝胶品质的影响  

Effects of Freshness of Silver Carp(Hypophthalmichthys molitrix) on Quality of Surimi Gel

作　　者：吕顺[1] 王冠[1] 陆剑锋[1] 姜绍通[1] 林琳[1] 

机构地区：[1]合肥工业大学生物与食品工程学院安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品科学》2015年第4期241-246,共6页Food Science

基　　金：国家农业科技成果转化资金项目(2012GB2C300202)

摘　　要：通过对4℃条件下鲢鱼死后10 h感官特性、p H值和僵直指数的变化过程以及鲢鱼死后不同时间鱼肉的挥发性盐基氮(total volatile basic nitrogen,TVB-N)值和Ca2+-ATP酶活性变化的检测,研究鲢鱼肉新鲜度对鱼糜凝胶品质的影响。结果表明:鲢鱼在死后2~3 h开始进入僵直期,鱼体僵直指数升高,p H值下降;随着鲢鱼死后时间的延长,鱼肉的TVB-N值显著升高,Ca2+-ATP酶活性显著降低。采用死后不同时间的鲢鱼肉制作的鱼糜凝胶,其凝胶强度、保水性和白度均有显著差异,其中以新鲜鲢鱼为原料制作的鱼糜凝胶的凝胶强度最高,而鱼糜凝胶的保水性和白度在鱼肉的僵直期最差。The sensory characteristics, p H and rigor mortis index of silver carp after 10 h postmortem were observed, and the total volatile basic nitrogen(TVB-N) value and Ca2+-ATPase activity of silver carp meat were determined at different time of postmortem at 4 ℃. The effects of freshness of silver carp on surimi quality were investigated. The results indicated that the rigor mortis of silver carp began at 2–3 hours postmortem. Meanwhile, the rigor mortis index increased and p H of fish meat decreased. With increasing of postmortem time, the TVB-N value of fish meat increased, and Ca2+-ATPase activity decreased significantly. Surimi gels showing significant differences in gel strength, water-holding capacity(WHC) and whiteness were made using silver carp meat at different time of postmorterm. The surimi gel made from fresh silver carp had the highest gel strength, and the WHC and whiteness of surimi were the worst when the silver carp was in the stage of rigor mortis.

关 键 词：鲢鱼 新鲜度 僵直 鱼糜 凝胶强度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]