魔芋多糖在富含膳食纤维鱼丸中的应用研究

利用魔芋多糖溶胶替代部分鱼糜制作新型的富含膳食纤维的鱼丸,通过质构测定鱼丸的硬度和弹性等指标,对魔芋多糖溶胶中Ca(OH)2添加量、魔芋多糖添加量,溶胶pH及鱼丸中溶胶与鱼糜的比例等因素分别进行了研究。结果表明:以上几种因素均对鱼丸品质有影响;鱼丸中溶胶与鱼糜的最适比例为1:4;通过正交实验和嗜好型感官检验进一步确定,最适条件为:溶胶中Ca(OH)20.15%、魔芋多糖4%、pH9.5。最适条件下制得鱼丸硬度和弹性分别为535.02g/cm2、0.923,不仅口感好,且富含膳食纤维、低脂肪、低胆固醇,是一种新型健康的鱼丸。     

速冻调理香菇木耳鱼丸的工艺研究

以鱼糜、香菇和木耳为原料,研制速冻调理香菇木耳鱼丸,通过单因素试验及正交试验,得到产品最佳配方为:鱼糜82%,香菇2%,木耳2.5%,淀粉9%,食盐2.2%,味精0.4%,姜汁0.2%,白砂糖1.3%,香辛料0.5%,香油0.3%;最佳工艺为:在10℃,取鱼肉的4倍水量漂洗3~4 min,漂洗3次,空擂2 min、盐擂4 min、调味擂8 min,90℃,加热15 min,丸的直径为1.5 cm,质量为每个12 g,产品弹性好,色泽诱人、口感爽口。不仅丰富了鱼丸的品种,且提高鱼丸的营养价值。     

海鲈鱼/草鱼鱼丸的加工工艺研究

以凝胶强度和感官评价为指标,研究海鲈鱼/草鱼配比以及食盐、淀粉、猪油添加量对海鲈鱼/草鱼鱼丸感官品质的影响;同时研究了不同配比的海鲈鱼/草鱼鱼丸保水性和解冻汁液损失率的变化规律。根据单因素及正交试验得到制备海鲈鱼/草鱼鱼丸的最佳配方为:海鲈鱼/草鱼质量比1∶3、盐3%、猪油5%、淀粉8%,在此条件下的鱼丸具有肉香味足、表面光滑,结构紧密、弹性好的特征;在草鱼鱼糜中添加海鲈鱼鱼糜,能够显著提高鱼丸的保水性,降低鱼丸解冻汁液损失率。     

芋香风味鱼丸工艺配方研究

以河南信阳本地产南湾鲢鱼和芋头为主要原料,通过添加玉米淀粉、魔芋胶、蛋清、大豆分离蛋白等制成鱼丸。以感官评分和凝胶强度为指标,通过单因素及正交试验,得到产品最佳配方:鱼糜/芋泥质量比为4:1,玉米淀粉、魔芋胶、蛋清、大豆分离蛋白质量分数分别为4%、0.8%、8%、6%。所研制的芋香风味鱼丸富有弹性、口感爽滑细腻,伴有芋头的清香。研究成果有利于丰富芋头在鱼丸制品领域的应用,并为鱼糜新产品的开发提供一定的理论和技术参考。     

内酯豆腐鱼丸的研制

把草鱼鱼糜和内酯豆腐作为原料来加工制作内酯豆腐鱼丸。通过单因素和正交试验,以感官评分和凝胶强度为考察指标,考察香辛料、糖、淀粉、盐、内酯豆腐添加量对鱼丸品质的影响,以确定最优工艺条件。结果表明,鱼丸制作最优的条件是3%糖、7%马铃薯淀粉、3%食盐、20%内酯豆腐、0.8%黑胡椒粉、50%鱼糜和10%水,此条件下制作的鱼丸产品感官最佳,凝胶强度为2566.78g·mm。     

甘薯鱼丸加工工艺的研究

以鱼糜、甘薯为原料,研制甘薯全粉鱼丸。以感官评分作为指标,在单因素试验的基础上,采用正交试验优化工艺配方,确定了最佳的工艺配方:金线鱼鱼糜100g,甘薯10g,大豆分离蛋白12g,猪肥膘35g,食盐2.2g。研制的甘薯全粉鱼丸色泽均匀、风味独特、口感较佳。研究结果为甘薯的应用以及营养鱼糜制品的开发提供新的思路。     

蛋清粉对鱼糜油炸特性的影响及其机制

目的:改善油炸鲢鱼鱼丸的食用品质。方法:添加蛋清粉与鲢鱼鱼糜进行复配,通过测定孔隙率、硬度和吸水性等指标表征鱼糜的油炸特性,测定鱼糜的动态流变学性质、泡沫稳定性,并采用SDS-PAGE探究其影响机制。结果:随着蛋清粉添加量的升高,油炸鱼丸孔隙率和吸水率先升高后降低,硬度先降低后升高,其中添加10.0%蛋清粉的效果最佳。此外,鱼糜中还出现了分子量100 kDa以上的新条带,且油炸鱼丸的孔隙率与鱼糜的凝胶性、泡沫稳定性呈正比。结论:蛋清粉的添加提高了鱼糜的凝胶性和泡沫稳定性,改善了其食用品质。     

虾鱼丸的研制

以对虾、草鱼为原料,研制出具有虾鲜味的速冻虾鱼丸。通过正交试验得知:产品的最优配方为鱼肉25%,虾仁15%,马铃薯淀粉7.5%,魔芋粉0.55%,卡拉胶粉0.55%,蛋清7.5%;通过响应面试验确定了最佳油炸工艺条件为油温172℃,油炸时间1.85 min,丸的直径1.5 cm。产品弹性好,色泽诱人、口感爽口。不仅丰富了鱼丸的品种,且提高鱼丸的营养价值。     

莲藕山药鲢鱼丸的工艺研究

以莲藕、山药、鲢鱼为原料,研制莲藕山药鲢鱼丸,通过单因素试验及正交试验,得到产品最佳配方为:鲢鱼鱼糜100%,莲藕泥10%,山药泥5.0%,猪肥膘6%,食盐2.5%,蔗糖0.5%,蛋清8%,味精0.1%,料酒0.3%,大蒜0.1%,胡椒粉0.3%,姜0.2%,葱0.2%,卡拉胶0.5%。最佳工艺为:5℃的漂洗温度,10℃的擂溃温度和80℃的煮制温度,丸的直径为1.5 cm,重量为每个10 g。该产品弹性好,色泽诱人、口感爽口。不仅丰富了鱼丸品种,且提高鱼丸的营养价值。     

斑点叉尾鮰鱼丸弹性的研究

通过添加魔芋精粉、马铃薯淀粉及蛋清三种辅料以提高斑点叉尾鮰鱼丸弹性及感官品质。采用单因素实验分别考察了三种辅料添加量与鱼丸弹性及感官品质的关系,再采用正交实验确定三种配料的最佳配比。结果表明:魔芋精粉2.5%、马铃薯淀粉7.5%和蛋清4.5%添加到鱼丸中,鱼丸弹性及感官综合品质最佳。     

超高效液相色谱-串联质谱法检测河鲀毒素

目的建立准确、快速检测河鲀毒素(tetrodotoxin,TTX)的超高效液相色谱-串联质谱(ultra performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)的分析方法,了解市售烤鱼片、鱿鱼干制品和鱼丸中河鲀毒素污染状况。方法样品经2%乙酸/甲醇溶液超声离心提取后,通过MCX固相萃取柱进行净化处理,采用液相色谱串联质谱法进行检测。结果市售的107份样品中,鱿鱼干制品和鱼丸中没有检出TTX;64份烤鱼片样品中检出16份含有TTX,检出率为25.0%。结论部分烤鱼片中TTX呈阳性,建议生产厂家严把原料关,监管部门应加强对市售烤鱼片标签标识的监管。     

Water distribution in smoked salmon

Low‐field ¹H nuclear magnetic resonance (NMR) tranverse relaxations were measured on intact and minced muscle from raw and smoked salmon differing in size (small or large) and storage days after smoking (1, 11 and 20 days). Water distribution in the samples was calculated from the NMR signals by the use of multi‐way data analysis. For intact and minced salmon samples, three water ‘pools’ with T₂ values of 38, 50 and 182 ms and of 33, 50 and 183 ms, respectively, were identified. For both intact and minced samples, the size of water pool I and II were affected by storage time after smoking, whereas the size of pool III was affected by the size of the fish. Intact fillet samples taken near the skin and near the middle of the fillet differed with respect to shape of the NMR relaxation signal reflecting a non‐uniform distribution of the size of the three water pools in intact fillet. Copyright © 2006 Society of Chemical Industry     

Using lactic acid bacteria for developing novel fish food products

Lactic acid bacteria‐induced fermentation of fish was tested with the purpose of developing a novel fish food product with desired meat properties. Three selected lactic acid bacteria strains, isolated from lightly preserved fish products, were inoculated into minced frozen fillet of yellowfin tuna, and changes in fish properties were observed during 52 days of storage at 8 °C. Organoleptic, bacteriological and biochemical studies (pH, histamine, TVB‐N, malonaldehyde) and shelf‐life measurements suggest that Leuconostoc mesenteroides could be considered as a possible starter culture for fish fermentation, but additional experiments should be performed. © 2000 Society of Chemical Industry     

含五倍子水提物的魔芋葡甘聚糖/乙基纤维素膜理化性和抗菌性研究

以魔芋葡甘聚糖（KGM）和乙基纤维素（EC）为基材,添加五倍子提取物制备可食性抗菌膜。测定了复合膜的拉伸强度、断裂伸长率、水蒸汽透过率及阻氧性,并将其应用于生鲜鱼片保鲜包装,测定了储藏期内鱼肉的p H、挥发性盐基氮（TVB-N）值和菌落总数。结果表明,KGM/EC复合膜拉伸强度随五倍子水提物添加量的增大而显著降低,当五倍子水提物添加量大于15%时,其拉伸强度无显著变化（p<0.05）。随着五倍子水提物添加量从0%增加至20%时,复合膜断裂伸长率显著性增加且水蒸汽透过率显著性降低（p<0.05）,另外,膜的阻氧性显著性提高（p<0.05）。采用添加20%五倍子提取物的复合膜（w/w）用于鱼片冷藏包装,鱼片保鲜的主要参考指标（p H、TVB-N值和菌落总数）与未用膜包装组和未添加五倍子复合膜组相比,均有显著性差异（p<0.05）。以菌落总数为参考指标,添加20%五倍子含量的复合膜包装的鱼片与未用膜包装鱼片相比,其4℃储藏条件下货架期延长了3 d。魔芋葡甘聚糖-乙基纤维素复合抗菌膜在食品保鲜上具有一定的应用前景。      

Frozen Storage Stability of Modified Pollock Theragra chalcogramma) Blocks Containing 15% or 30% Minced Pollock

Pollock were removed from ice or refrigerated seawater after 2, 4 and 6 days and processed into fillet blocks or fillet blocks containing 15% or 30% minced flesh. Although all the samples were acceptable after 12 months, the addition of minced flesh and storage at - 18°C affected texture and flavor. This was particularly evident for blocks containing 30% minced flesh, and results suggest the addition of minced flesh should be limited to 15%. Changes in dimethylamine and expressed thaw drip may explain the changes in sensory attributes since there were small changes in the control blocks held at ?34°C.     

三种蔬菜粒对鱼丸品质的影响

以鲢鱼糜为原料,研究了藕、香菇、荸荠的添加对鱼丸感官品质和凝胶强度的影响。结果表明,当藕的添加量为15%时,鱼丸的各项感官指标均达到最大值,而过量添加会降低鱼丸的粘弹性,口感变差。香菇可改善鱼丸的气味、滋味和口感,而对色泽和外观影响较小,其适宜的添加量为20%。添加一定量的荸荠可改善鱼丸的气味、滋味和外观,而对色泽具有负面影响,其适宜的添加量为15%～20%。添加三种蔬菜粒均会降低鱼丸的凝胶强度,其中荸荠的影响最大,其次是藕,影响相对较小的是香菇。      

Effects of washing pre-treatment on mercury concentration in fish tissue

The objective of this study was to examine the effect of washing pre-treatment on mercury concentration in fish fillet. Response surface methodology was used to investigate the influence of three variables, pH (1–6.5), NaCl (0–1% w/v) and exposure time (5–30 min) by using a three-factor central composite design. The aim was to obtain the best possible combination of these variables in order to reduce mercury in fish fillet. The experimental data were adequately fitted into a second-order polynomial model with multiple regression coefficients (R ²) of 0.961. The results indicated that the reduction of mercury in fish flesh significantly depends on the pH of the solution used. The overall optimal condition resulting in the maximum mercury reduction in fish fillet was obtained at a combined level pH of 2.79, NaCl of 0.5% and exposure time of 13.5 min. The optimized protocol produced a solution that can reduce mercury from raw fish fillet up to 81%.     

鱼皮革的工业前景及整饰技术

鱼皮具有独特的鳞片花纹和色彩图案,人工难以模仿,是颇受欢迎的高档皮革种类之一。以有鳞鱼皮’鲷鲤鱼皮为原料,对整饰工艺过程中的主要工序以及如何保持鱼皮独特的天然鳞纹等问题进行了研究,制定了较为合理的鱼皮革涂饰工艺。由此可以加工出花纹清晰、立体感明显的高档鱼皮革。     

影响鱼糜制品因素的研究

研究了影响白鲢鱼糜凝胶质构的淀粉、食盐、水及加热条件等因素,得出淀粉、食盐和水添加量的建议值,通过加热条件的讨论,提出鱼糜凝胶形成过程的模型。     

Proximate Composition, Cholesterol, and Calcium Content in Mechanically Separated Fish Flesh From Three Species of the Gadidae Family

Minced fish flesh, as well as the intact fillet, from three species of the Gadidae family were analyzed for proximate composition, cholesterol, and calcium content. Minced fish meat produced from commercially scaled whiting had elevated levels of calcium (about 0.11%) over levels found in filleted flesh (0.03%). Hand scaling prior to mincing brought the calcium content close to levels found in skinless fillets. The minced flesh for all species had the following ranges of values for proximate composition expressed as percent of wet weight: protein, 14–17%; fat, 0.4–2.0%; moisture, 81–84%; ash, 0.5–1.9%.