摘要
采用正交试验法,研究了未经前处理、酸处理、酶处理3种不同前处理方式制备草鱼鱼鳞冻的热处理优化工艺。以胶原蛋白提取率和冻力作为考察指标,确定鱼鳞冻热处理工艺最佳条件的提胶温度都为100℃,提胶时间都为2 h,除酸处理鱼鳞冻提胶料水比为1∶5外,其余均为1∶4,未前处理鱼鳞冻的提胶用水pH值为6。但由于原料中胶原蛋白含量不同,需要调整料水比以满足冻力要求。优化工艺制备的3种鱼鳞冻冻力相当,质构上都要比普通果味型果冻松软、爽滑,更有弹性。酶处理鱼鳞冻胶原蛋白浓度最高,未前处理鱼鳞冻黏度最高、质构特性最好,酸处理鱼鳞冻产量最高。胶凝温度和熔化温度表明鱼鳞冻适合在10℃以下凝冻,在20℃以下保存。
Orthogonal tests with collagen extraction rate and gel strength as dependent variables were conducted to ascertain the optimum conditions of heat treatment of fish scale jelly from grass carp fish processed by no pre-treat- ment, acid pre-treatment and enzymatic pre-treatment. The results showed that with extraction temperatures of 100℃ and extraction time of 2h, the ratio of fish scale to water was 1 ： 4. With acid pre-treatment, the ratio was 1 ： 5. The pH of water was 6 for no pre-treatment. This extraction temperature and extraction time could he used for processing fish scale jelly from different kinds of fish. However, the ratio of fish scale to water should be adjusted based on dif- ferent collagen contents of different fish scales. Three different fish scale jellies processed in their respective optimum conditions had no significant differences in gel strength. They were also softer, smoother and more elastic in texture than the ordinary fruit jelly with fruit taste. Fish scale jelly processed by enzymatic pre-treatment had the highest col- lagen mass concentration, while no pre-treatment yield the highest viscosity and the best texture. Acid pre-treatment processing had the highest yield. The gelling temperatures and melting temperatures showed that fish scale jellies should be cooled below 10~C and preserved under 20℃. These results provide a reference for the development of fish scale jelly.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第2期102-108,共7页
Food and Fermentation Industries
基金
上海市科委工程中心建设(11DZ2280300)
上海市教育委员会重点学科建设项目资助(J50704)
关键词
鱼鳞
鱼鳞冻
草鱼
胶原蛋白
冻力
质构
fish scale ,fish scale jelly, grass carp fish ,collagen,gel strength,TPA
