| 斩拌初始温度对白鲢鱼糜物理特性的影响 |
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| 引用本文： | 焦道龙,陆剑锋,张伟伟,林 琳,翁世兵,姜绍通.斩拌初始温度对白鲢鱼糜物理特性的影响[J].食品科学,2009,30(23):101-104. |
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| 作者姓名： | 焦道龙 陆剑锋 张伟伟 林 琳 翁世兵 姜绍通 |
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| 作者单位： | 合肥工业大学生物与食品工程学院 |
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| 基金项目： | 安徽省“十一五”重大科技攻关专项(08010301078) |
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| 摘 要： | 斩拌是鱼糜制品生产中最重要的工序之一。以生鲜鱼糜和冷冻鱼糜为原料，考察加工过程中斩拌初始温度对生鲜鱼糜凝胶和冷冻鱼糜凝胶强度、保水性、折曲实验及色度的影响。结果表明：从凝胶强度的观点看，生鲜鱼糜斩拌适宜初始温度为5～15℃，从保水性的观点看，适宜初始温度为5～20℃；而冷冻鱼糜的适宜温度范围分别在1～15℃和5～20℃。综合考虑，5～15℃为鱼糜的最适斩拌初始温度。
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| 关 键 词： | 白鲢鱼糜 斩拌 温度 凝胶特性 保水性 折曲实验 色度 |
| 收稿时间： | 2009-08-10 |
Effect of Initial Chopping Temperature on Physical Properties of Surimi from Silver Carp |
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| JIAO Dao-long,LU Jian-feng,ZHANG Wei-wei,LIN Lin,WENG Shi-bing,JIANG Shao-tong.Effect of Initial Chopping Temperature on Physical Properties of Surimi from Silver Carp[J].Food Science,2009,30(23):101-104. |
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| Authors: | JIAO Dao-long LU Jian-feng ZHANG Wei-wei LIN Lin WENG Shi-bing JIANG Shao-tong |
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| Affiliation: | School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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| Abstract: | Chopping is one of the most critical procedures for surimi products. In this paper, fresh surimi and frozen surimi was used as raw materials to investigate the effect of initial chopping temperature on physical properties including gel strength, water-holding capacity (WHC), bending test and color of surimi from silver carp (Hypophthalmichthys molitrix). Results indicated that the appropriate initial chopping temperature of fresh surimi was 5－15 ℃ to provide good gel strength and 5－20 ℃ to exhibit excellent WHC; however, the optimal initial chopping temperatures of frozen surimi were 1－15℃ and 5－20℃ to gel strength and WHC, respectively. Taken comprehensive consideration, the optimal initial chopping temperature of surimi was 5－15 ℃. |
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| Keywords: | silver carp surimi chopping temperature gel property WHC bending test color |
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