无磷保水剂对速冻鲫鱼质构特性的影响

为保持速冻鲫鱼的质构特性，提高其保水性，减少含磷保水剂使用量，研究无磷保水剂对速冻鲫鱼质构 特性的影响。以硬度、凝聚性、弹性、咀嚼性、胶黏性及回复性为指标，研究不同质量浓度马铃薯淀粉、海藻糖 和碳酸氢钠浸泡速冻鲫鱼（料水比1∶1，m/m）对其质构特性的影响。结果表明：质量浓度2～8 g/100 mL海藻糖能 显著提高速冻鲫鱼的质构特性，尤其在低质量浓度（2～4 g/100 mL）范围内效果显著；同时1 g/100 mL碳酸氢钠和 2 g/100 mL马铃薯淀粉也能部分提高速冻鲫鱼的质构特性。考虑到保水效果和经济成本，建议速冻鲫鱼的保水剂使 用2 g/100 mL海藻糖溶液。

Influence of Non-Phosphate Water Retaining Agents on Texture Characteristics of Quick-Frozen Crucian Carp

This research aimed to evaluate the effect of soaking pretreatment with non-phosphate water-retaining agents on texture properties of quick-frozen crucian carp for the purpose of maintaining the texture characteristics of frozen crucian carp, improving the water-holding capacity and reducing the use of phosphate in the meat product. Three non-phosphate water-retaining agents, potato starch, trehalose and sodium bicarbonate were evaluated at a ratio of solid to liquid of 1:1 (m/m). The results showed that trehalose at concentration between 2 and 8 g/100 mL could significantly improve the texture characteristics of quick-frozen crucian carp, especially at low concentrations (2–4 g/100 mL). At the same time, 1 g/100 mL sodium bicarbonate and 2 g/100 mL potato starch could partially improve the texture characteristics of quick-frozen crucian carp. Considering water retention effect and economic cost, use of 2 g/100 mL trehalose solution as a water-retaining agent is recommended for quick-frozen crucian carp.