单 位：
中国海洋大学食品科学与工程学院;青岛农业大学食品科学与工程学院
关键词：
大头狗母鱼;鱼糜;漂洗介质;热处理;微观结构;流变
摘 要：
研究漂洗介质和热处理对大头狗母鱼凝胶特性的影响。结果表明:在30～100℃加热时,大头狗母鱼的鱼糜在胶凝过程中没有发生凝胶劣化;与没有漂洗的大头狗母鱼鱼糜凝胶相比,经过CaCl2溶液漂洗能够改善大头狗母鱼鱼糜的凝胶特性;经过0.5%CaCl2溶液漂洗并采用100℃加热20min的一段加热法制备的鱼糜凝胶形成排列有序、高度致密的网状结构,使大头狗母鱼鱼糜凝胶具有最大的破断强度和凹陷度。
译 名：
Effects of Washing Media and Thermal Treatment on Gel Properties of Painted Lizardfish (Trachinocephalus myops) Surimi
作 者：
CHEN Hai-hua1,2,XUE Chang-hu2(1. College of Food Science and Technology, Qingdao Agricultural University, Qingdao 266109, China ;2.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
关键词：
lizardfish;surimi;washing media;thermal treatment;microstructure;rheological properties
摘 要：
Lizardfish are considered as a low-market-value fish in Southeast Asia due to their appearance and susceptibility tospoilage. Most studies focused on the gel-forming ability of Saurida, while no information regarding gel-forming ability of paintedlizardfish (Trachinocephalus myops) has been available. The present study aimed to investigate the effects of washing media andthermal treatment on gel properties of painted lizardfish surimi. Results showed that no modori phenomenon of lizardfish surimioccurred during preheating at a temperature from 30 to 100 ℃. Washing with CaCl2 solution could remarkably improve the gel-forming properties of lizardfish surimi. Maximum values of break force and deformation were obtained using sequentialtreatment of washing with 0.5% CaCl2 followed by directly heating at 100 ℃ for 20 min, which resulted in the formation of anordered and compact structure with finer strands and smaller pores in the matrix revealed by scanning electronic microscopy(SEM) observation.
