摘要
为改良鱼糜凝胶性质,将结冷胶添加到白鲢鱼糜中,然后超高压处理,经过二段加热形成鱼糜凝胶,测定其凝胶强度、白度、pH值,研究超高压压力、保压时间和结冷胶添加量对白鲢鱼糜凝胶性质的影响。结果表明,压力大于300MPa,保压时间大于10min,结冷胶添加量大于0.8%时凝胶强度变化不显著。通过正交试验确定了最优工艺条件,即:压力300MPa,结冷胶质量分数1.0%,保压时间15min。各因素对鱼糜凝胶强度影响程度次序依次为:压力>保压时间>结冷胶质量分数。研究表明,结冷胶和超高压能够促进白鲢鱼糜形成良好的凝胶,在鱼糜加工中具有广泛的应用前景。
To improve the gelling properties of surimi,gellan gum was added to silver carp surimi,and then processed by ultra-high pressure（UHP）.Surimi gel was formed after two-stage heating treatment.Its gel strength,whiteness and pH value were measured,respectively.The effects of pressure,time and gellan gum addition（mass percentage）on the gelling properties of silver carp surimi were studied.The results showed that there was no significant change in gel strength when pressure,time and gellan gum addition were more than 300 MPa,10 min and 1.0%,respectively.The optimum conditions were as follows：300 MPa pressure,10 min time and 1.0% gellan gel addition.The effect order of UHP treatment conditions on gel strength was pressure time gellan gel addition.This study indicated that UHP treatment with gellan gel addition could modify the effect on the formation of silver carp surimi gel,and it also suggested that the two treatments exhibit a big potential for surimi processing.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2011年第11期372-377,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
安徽省重大科技攻关专项(08010301078)
关键词
鱼
凝胶
加工
白鲢
鱼糜
结冷胶
超高压
凝胶强度
fish
gel
processing
silver carp
surimi
gellan gel
ultra-high（UHP）
gel strength
