超高压对未漂洗金线鱼鱼糜凝胶特性的影响

本论文以未漂洗金线鱼鱼糜为研究对象，分析了不同压力、保压时间对金线鱼鱼糜凝胶强度、TPA、持水性、蒸煮损失、白度、pH及微观结构的影响。结果表明，凝胶强度随压力增加而增加，随保压时间的增加呈现先增加后降低的趋势，300 MPa时达到最大值1150.71 g·mm，20 min时达到最大值1355.17 g·mm。经过超高压处理的鱼糜凝胶硬度均高于热处理的鱼糜凝胶硬度，在300 MPa和20 min时达到最大值。持水性随压力增大先增加后降低，在300 MPa时达到最大值72.72%，30 min时达到70.23%，继续处理变化不明显。蒸煮损失率随压力增大先降低后增加，300 MPa时达到最小值17.88%。随着压力的升高，凝胶的白度值逐渐增加，500 MPa时最高，相比200 MPa增加14.29%；随着保压时间的增长，白度值逐渐增加，在60 min时达到最大。在300 MPa和20 min时鱼肠内部网格结构最为致密，孔隙均匀。

Effect of Ultra-high Pressure on Gel Properties of Unwashed Nemipterus virgatus Surimi

In this paper,the effect of different pressure and dwell time on the gel strength,TPA,water holding capacity,cooking loss,whiteness,pH and microstructure of Nemipterus virgatus surimi were studied. The results showed that the gel strength increased with the increase of pressure and increased first and then decreased with the increase of dwell time,and reached the maximum value of 1150.71 g·mm at 300 MPa and reached the maximum value of 1355.17 g·mm at 20 min. The hardness of surimi gel treated by ultrahigh pressure was higher than that of heat treated surimi gel,and reached the maximum at 300 MPa and 20 min. The water holding capacity first increased and then decreased with the increase of pressure,reached the maximum value of 72.72% at 300 MPa,and 70.23% at 30 min. The continuous treatment did not change significantly. The cooking loss rate first decreased and then increased with the increase of pressure,reaching the minimum value of 17.88% at 300 MPa. With the increase of pressure,the whiteness of gel increased gradually,and reached the maximum value at 500 MPa,which increased by 14.29% compared with 200 MPa. With the increase of dwell time,the whiteness value increased gradually and reached the maximum at 60 min. At 300 MPa and 20 min,the mesh structure of fish sausage was the most compact and the pores were uniform.