金枪鱼鱼肉匀浆的黏度特性研究

为优化金枪鱼鱼肉匀浆的黏度测试条件,本文研究了不同均质时间、稳定时间、鱼肉匀浆浓度、NaCl浓度、pH及测试温度对鱼肉匀浆黏度的影响。研究结果表明:当均质1 min,稳定60 min,加溶液量(mL):肉(g)为9:1,Na l为1.2 mol/L,pH为7.5,测试温度为5℃时,可获得较稳定的鱼肉匀浆黏度测定结果,为建立通过金枪鱼鱼肉匀浆黏度测量方法评价冻藏金枪鱼品质奠定基础。 

Study on the viscosity of tuna homogenate

The effects of homogenizing time, standing time ( time elapsing between homogenization and measurement) , the ratio of solution to muscle, Na Cl, p H and measurement temperature on the viscosity of tuna homogenate were studied in order to optimize test condition of tuna homogenate for viscosity measurement.The optimized test condition showed that: homogenization time was 1 min, stabilized for 60 min, the ratio of solution to tuna muscle was 9 : 1, the concentration of NaCl was 1.2 mol/L, adjusted pH at 7.5, the measurement temperature was at 5 ℃.The purpose of optimization of preparations and test condition for tuna homogenate based on viscosity measurement was to obtain stable viscosity value of tuna homogenate, lay a foundation of quantitative analysis between viscosity of tuna homogenate and quality of frozen tuna.