摘要
以罗非鱼鱼糜为原料,分析了超声波(250W、100kHz)处理和斩拌对罗非鱼鱼糜凝胶强度的影响。超声波处理鱼糜10min^35min显著(p<0.05)提高了鱼糜的盐溶性蛋白的溶出量;斩拌时间5min^10min对鱼糜凝胶的强度有显著提高(p<0.05)。以超声波处理时间10min^35min,斩拌时间5min^10min为影响因素,用响应面法分析超声波处理时间和斩拌时间对鱼糜凝胶强度的影响。结果显示超声波和斩拌的共同作用提高了鱼糜凝胶的强度,超声波处理27.5min,斩拌6.5min的处理对鱼糜凝胶的强度提高最大。经验证,通过响应面分析建立的凝胶强度与超声波处理时间及斩拌时间之间的回归方程具有较高的可靠性。
Effect of ultrasonic and mechanic disruption on gel strength of tilapia surimi was investigated. Salt soluble protein of surimi was significantly （p0.05） increased when ultrasound （250 W,100 kHz）was used to treat surimi for 10 min-35 min. The gel strength of surimi was significantly （p0.05） higher than that of the control when the surimi was chopped without salt for 5 min-10 min. The times of ultrasonic treatment and chopping without salt were adopted to design response surface experiment. Results of response surface analysis （RSA）showed that the highest gel strength was obtained when the surimi was treated by ultrasound for 27.5 min and chopping for 6.5 min, the gel strength is higher than that of the surimi treated with chopping alone. Analysis of variance of the models obtained by RSA showed that the gel strength was significantly （p0.05）related to the times of ultrasonic treatment and chopping, it was confirmed by experiments.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期63-67,共5页
Food Research and Development
关键词
鱼糜
罗非鱼
超声波
凝胶强度
响应面分析
surimi
tilapia
ultrasound
gel strength
response surface analysis
