摘要
对高水分鱼蛋白的挤压组织化进行研究,以双轴挤压设备操作参数中的进料水分、腔体温度、螺杆转速、进料速率和电机转速为影响参数,挤压模拟产物的纤维化程度、硬度、弹性、咀嚼性和色泽为响应因素,通过中心组合设计及响应面分析法,探讨了高水分挤压重组技术对鱼蛋白模拟肉类产物特性的影响。结果表明:首先,高水分组织化模拟产物具有明显的天然肉类的纤维结构、方向性、弹性和口感。其次,进料水分对产物的纤维化度、硬度和咀嚼性影响相当显著(P<0.01),对模拟物色泽中的L*和a*影响显著(P<0.05),进料水分的增加使产物的纤维化度、硬度、咀嚼性和a*降低,但提升产物L*;腔体温度对产物的咀嚼性和a*影响特别显著(P<0.01),对硬度影响显著(P<0.05),升高腔体温度会增加的产物咀嚼性和a*,硬度则先上升后下降;进料速率对产物的纤维化度影响极其显著(P<0.01)。
For the purpose of reconstructing the fish protein with high moisture and making meat analog, the central composite design and response surface method were used. Five extrusion process parameters including feed moisture, barrel temperature, screw speed, feed rate and motor rate of the cooling die were taken as the dependent factors, while fibration degree, hardness, springiness, chewiness and color of the meat analogs as independent parameters. Firstly, the extrudate obtained have well-defined fiber formation along the axial direction and resemble natural meat in springiness, visual and taste sensation. The results also indicated that the feed moisture had very distinct influence（P〈0.01） on fibration degree, hardness and chewiness, and significant impact （P〈0.05） on L＊and a＊ of the color. The increase of the feed moisture will lead to the decrease of fiberation degree, hardness, chewiness and a＊ and the improvement of L＊. The barrel temperature affected chewiness markedly while it affected hardness, a＊ and b＊ significantly. Higher barrel temperature will increase the chewiness and a＊ and the hardness increases first and then decreases. Feed rate also has remarkble effect on fibration degree.
出处
《水产学报》
CAS
CSCD
北大核心
2012年第11期1776-1784,共9页
Journal of Fisheries of China
基金
国家科技支撑计划项目(2008BAD94B00)
关键词
鱼蛋白
高水分挤压蒸煮
组织化
质构特性
色泽
fish protein
high moisture extrusion cooking
texturization
texture property
color
