| 水温差阶段漂洗对草鱼鱼糜凝胶品质的影响 |
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| 引用本文： | 袁美兰,赵利,邹胜员,苏伟,刘华,谢育捷,陈超,李济发. 水温差阶段漂洗对草鱼鱼糜凝胶品质的影响[J]. 食品科技, 2011, 0(9): 152-156 |
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| 作者姓名： | 袁美兰 赵利 邹胜员 苏伟 刘华 谢育捷 陈超 李济发 |
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| 作者单位： | 江西科技师范学院生命科学学院;江西省水产技术推广站;江西东海食品有限公司; |
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| 基金项目： | 农业部948项目(2010-Z57) |
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| 摘 要： | 以草鱼鱼糜凝胶为研究对象,从凝胶白度、凝胶强度、TPA质地特性(硬度、压缩功、回复性、可恢复形变、内聚性、咀嚼性)以及凝胶析水率几方面研究了新型鱼糜漂洗方式——水温差阶段漂洗对草鱼鱼糜凝胶品质的影响,结果表明:水温差阶段漂洗可显著提高草鱼鱼糜凝胶的白度和凝胶强度,改善草鱼鱼糜凝胶的质构特性,提高鱼糜凝胶的保水能力。由此可知,水温差阶段漂洗是一种简便、有效的鱼糜漂洗方法。
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| 关 键 词： | 草鱼 鱼糜 水温差阶段漂洗 鱼糜凝胶 |
The influence of phased rinse under different temperatures on the quality of grass carp surimi gel |
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| YUAN Mei-lan,ZHAO Li,ZOU Sheng-yuan,SU Wei,LIU Hua,XIE Yu-Jie,CHEN Chao,LI Ji-fa. The influence of phased rinse under different temperatures on the quality of grass carp surimi gel[J]. Food Science and Technology, 2011, 0(9): 152-156 |
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| Authors: | YUAN Mei-lan ZHAO Li ZOU Sheng-yuan SU Wei LIU Hua XIE Yu-Jie CHEN Chao LI Ji-fa |
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| Affiliation: | YUAN Mei-lan1,ZHAO Li1*,ZOU Sheng-yuan2,SU Wei1,LIU Hua1,XIE Yu-Jie3,CHEN Chao1,LI Ji-fa1(1.College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013,2.Station for Popularizing Aquatic Product Technology,Nanchang 330046,3.Jiangxi Donghai Co. Ltd.,Shangrao 334000) |
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| Abstract: | In this study, the influence of phased rinse under different temperatures on quality of grass carp surimi gel was studied from the following aspects: the whiteness of surimi gel, gel strength, TPA texture characteristics including hardness, compression work, resilience, recoverable deformation, cohesiveness and chewiness, and water separating proportion of surimi gel. The results indicated that phased rinse under different temperatures evidently improved the whiteness, water holding capacity and gel strengt... |
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| Keywords: | grass carp surimi temperature-difference rinsing surimi gel |
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