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当前位置: 首页 > 文章 > 鱼肉组成及漂洗方法对蓝圆鲹鱼糜品质的影响 福建农林大学学报(自然科学版) 2014,43 (2) 185-190
Position: Home > Articles > Effects of fish composition and washing methods on the quality of Decapterus maruadsi surimi Journal of Fujian Agriculture and Forestry University(Natural Science Edition) 2014,43 (2) 185-190

鱼肉组成及漂洗方法对蓝圆鲹鱼糜品质的影响

作  者：
张浩;洪佳敏;李丹辰;梁鹏;陈丽娇;程文健
单  位：
福建农林大学食品科学学院
关键词：
蓝圆鲹;鱼肉组成;漂洗方法;质构特性;流变特性
摘  要：
以蓝圆鲹为对象,研究普通肉、暗色肉和混合肉在盐水漂洗和碱盐水漂洗两种方法下,对鱼糜的pH、持水性、白度和质构特性的影响,确定3种鱼肉最适的漂洗方法,并在此基础上探讨3种鱼肉在最佳漂洗方法下的流变特性.结果表明:普通肉适合用0.2%盐水漂洗,暗色肉适合用0.4%碱盐水漂洗,混合肉适合用0.3%碱盐水漂洗;与盐水漂洗对比,碱盐水漂洗能显著提高蓝圆鲹鱼糜的白度,改善pH,降低鱼糜的持水性和质构特性(P<0.05).流变特性测试结果表明,普通肉鱼糜的品质要好于混合肉鱼糜,暗色肉鱼糜的品质最差.温度扫描结果显示,蓝圆鯵鱼糜形成过程经历3个阶段:第一阶段出现在46℃之前;第2阶段出现在46-52℃,为凝胶劣化阶段;第3阶段出现在52℃后,为凝胶形成阶段.
译  名：
Effects of fish composition and washing methods on the quality of Decapterus maruadsi surimi
作  者：
ZHANG Hao;HONG Jia-ming;LI Dan-chen;LIANG Peng;CHEN Li-jiao;CHENG Wen-jian;College of Food Science,Fujian Agriculture and Forestry University;
关键词：
Decapterus maruadsi;;fish composition;;washing methods;;texture;;rheological properties
摘  要：
The effects of ordinary muscle,dark muscle,mixed muscle under different washing methods on pH,water holding capacity,whiteness,texture of Decapterus maruadsi surimi were investigated,and the optimum washing methods to different fish composition were confirmed,then the rheological properties were explored under the optimum washing conditions. The results described that the optimum washing methods were washing with 0.2% salt water to ordinary muscle,0.4% alkali brine to dark muscle and 0.3% alkali brine to mixed muscle,and,comparing with salt water,the alkali brine could enhance whiteness dramatically,improved pH value and lowered water holding capacity and texture of D. maruadsi surimiand. The rheological properties showed that the quality of D. maruadsi surimi produced by ordinary muscle was better than mixed muscle,and dark muscle was the worst. The result of temperature scanning suggested the gel process of surimi had three stages: the first stage appeared before 46 ℃,the second stage,the stage of modori,appeared in 46- 52 ℃,the third stage appeared after 52 ℃,and protein began to form the final gel.

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