摘要
利用核磁共振技术研究清水漂洗、盐水漂洗及碱水漂洗对草鱼鱼糜的影响。结果表明:清水和盐水漂洗可以提高草鱼鱼糜的凝胶强度,碱水漂洗会降低草鱼糜的凝胶强度;三种漂洗方法均能提高草鱼鱼糜的持水性,其中盐水漂洗的效果最佳,三种方法均在一次漂洗后达到最佳持水性;一定浓度的盐水漂洗会将一部分盐溶性蛋白溶出,但不会过度溶出;通过正交实验得出最佳漂洗方案为两次水洗一次盐洗,共三次漂洗的方法。
The influence of water,saline and alkaline rinsing process on grass carp surimi was studied by NMR and MRI.The results indicated that the water and saline rinse could improve the gel properties of the surimi while the alkaline could reduce it.The three kinds of rinse could all improve the water holding capacity（WHC）and the saline one was the best.The best WHC was all achieved after one time in these three methods.A certain concentration of salt water could dissolve and wash out a portion of the salt soluble protein, but not excessively. Therefore, the optimum method was two rinses with water and a saline rinse for a total of three rinses by using orthogonal experiment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期255-258,共4页
Science and Technology of Food Industry
基金
国家重点实验室自由探索课题(SKLF-TS-200814
SKLF-TS-201111)
江西省国际合作基金项目(2010EHB03200)
