超高压对鲤鱼肉糜-MgCl2凝胶特性的影响

为研究超高压对低盐鲤鱼肉糜凝胶品质的影响，本文在低盐条件下（2% NaCl），探讨了不同压力超高压处理（100~400 MPa）对含有0.3%氯化镁（MgCl₂）鲤鱼肉糜凝胶的蒸煮得率、保水性、色泽、质构、凝胶强度和流变学特性的改善作用。结果表明:适当的压力处理结合MgCl₂可以显著提高鲤鱼肉糜的凝胶品质。当处理压力为200 MPa时，鲤鱼肉糜凝胶的蒸煮得率、保水性、硬度、凝胶强度均达到最大值，分别为93.14%、95.24%、3327.25 g、3277 g。与对照组相比，适当的压力处理可以显著改善鲤鱼肉糜-MgCl₂凝胶的储能模量（G'），同时对产品的色泽影响较小。因此，超高压结合氯化镁可以改善低盐鲤鱼鱼糜凝胶的品质，为低盐淡水鱼糜制品的开发提供理论依据。

Effects of High Pressure Processing on Gel Properties of Carp Surimi Containing Magnesium Chloride

In order to explore the effects of high pressure processing (HPP) on low-salt carp surimi, the improvements of carp surimi with magnesium chloride 2% NaCl and 0.3% MgCl₂ under different pressures on the gelation yield, water retention, color, texture, gel strength and rheological properties were studied. The results showed that the gel quality of carp surimi could be significantly improved by appropriate pressure treatment combined with MgCl₂. When the treatment pressure was 200 MPa, the cooking yield, water holding capacity, texture and gel strength of carp surimi gel reached the maximum value (93.14%, 95.24%, 3327.25 g, 3277 g, respectively). Appropriate pressure treatment could improve storage modulus (G') and less affect the color of carp surimi gel. Therefore, high pressure processing combined with magnesium chloride could improve the gel properties of low-salt carp surimi and provide a theoretical basis for the development of low-salt fresh water surimi products.