摘要
研究鱼糜加工中的漂洗及热凝胶条件对草鱼鱼糜凝胶性质的影响,结果表明,较低浓度的CaC l2溶液(≤0.6%)漂洗鱼糜明显增加了凝胶的强度和弹性,漂洗液中添加NaHCO3使鱼糜吸水溶胀,造成鱼糜脱水困难并降低了凝胶的强度。40℃预凝胶处理对鱼糜凝胶的强度和弹性都有积极的影响,凝胶的强度和弹性都随预凝胶时间而增加,这种增强效应在Ca2+存在时更加显著。
The effects of washing and heat gelation conditions on gel properties of grass carp surimi were studied,and the results revealed that,the gel strength and elasticity were significantly increased when the surimi was washed with lower concentration of CaCl2 solutions（≤0.6%）,but the gel strength was remarkably decreased when the surimi was washed with NaHCO3 solutions,because NaHCO3 solution washing could make surimi proteins swell by absorbing water and difficult to dehydration.The results also indicated that the pre-gelation process at 40℃ had positive effects on surimi gel strength and elasticity,and these effects were significantly increased with pre-gelation time and especially with CaCl2 solutions washing.
出处
《肉类工业》
2010年第7期22-26,共5页
Meat Industry
关键词
草鱼鱼糜
凝胶性质
漂洗
grass carp surimi
gel properties
washing
