| 钙与热处理对鱼糜凝胶强度的影响 |
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| 引用本文： | 何松,孙远明,孟凌华,关俊杰. 钙与热处理对鱼糜凝胶强度的影响[J]. 食品科学, 2000, 21(2): 30-31,32 |
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| 作者姓名： | 何松 孙远明 孟凌华 关俊杰 |
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| 作者单位： | 华南农业大学食品科学系,广州510642 |
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| 摘 要： | 探讨了ＣａＣｌ２、ＥＤＴＡ及不同热处理对鱼糜凝胶强度的影响。结果表明，Ｃａ＾２＋对鱼糜凝胶强度有重要作用，ＣａＣｌ２在４０℃下可明显提高鱼糜凝胶强度，而在９０℃和６０℃下效果均不明显。当ＣａＣｌ２浓度增至１２０ｍｍｏｌ／ｋｇ时，效果与６０ｍｍｏｌ／ｋｇ时相比无显著提高，加入ＥＤＴＡ会导致鱼糜凝胶强度的下降。
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| 关 键 词： | 钙 热处理 鱼糜 凝胶强度 鱼糜制品 |
Study on the Effect of CaCl2 on the Heated Surimi Gelation |
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| He Song et al. Study on the Effect of CaCl2 on the Heated Surimi Gelation[J]. Food Science, 2000, 21(2): 30-31,32 |
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| Authors: | He Song et al |
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| Affiliation: | He Song et al |
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| Abstract: | The effect of caloium chloride on the Surimi gelation during three thermal treatments with or without setting was studied in comparison with the effect of EDTA.The results indicated that improved gel functionality was likely due to Ca2 at certain suitable concentration.When 40 stting was applied to surimi.calcium chloride was most effective .but the 60 . and the 90 setting had little improvements On the gelation.The gelation of surimi had a better improvement by adding CaCl2 at 60mmol/kg than the control.But the adding of EDTA had a worsening effect instead. |
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| Keywords: | Sodium chloride Thermal treatment Surimi Gelation |
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