摘要
鱼糜制品在冻藏过程中随着温度的波动,凝胶强度和品质逐渐下降,最终失去感官价值。该研究以草鱼鱼糜为主要原料,首先考察了海藻糖、VE和蔗糖脂肪酸酯添加量对鱼丸的持水率、TBARS值、挥发性盐基氮、水分迁移和感官评分的影响,再通过Box-Behnken实验设计和响应面方差分析优化了复配抗冻剂的最佳配方。结果表明,以鱼糜质量为基准,当海藻糖添加量为3.01%、VE添加量为0.1%、蔗糖脂肪酸酯添加量为0.09%时,草鱼鱼丸反复冻融3次的持水率为87.54%,不易流动水占比为88.16%,与预测值无显著性差异(P>0.05)。该研究为后续研发“低甜和低热”且天然无副作用的抗冻剂提供了理论依据。
During the frozen storage of surimi product,with the fluctuation of temperature,the gel strength and quality gradually decrease,and its sensory value is lost finally.In this study,with grass carp surimi as the main raw material,the effects of the addition amount of trehalose,V E and sucrose fatty acid ester on the water holding rate,TBARS value,volatile basic nitrogen,moisture migration and sensory score of fish balls are explored firstly,and then the optimal formula of compound cryoprotectant is optimized through Box-Behnken experiment design and response surface variance analysis.The results show that based on the mass of surimi,when the addition amount of trehalose,V E and sucrose fatty acid ester is 3.01%,0.1%,0.09%respectively,the water holding rate of grass carp fish balls after repeated freeze-thaw for three times is 87.54%,and the proportion of immobilized water is 88.16%,which is not significantly different from the predicted value(P>0.05).This study has provided theoretical basis for subsequent development of“low sweetness and low heat”and natural cryoprotectant without side effects.
作者
韩冰
姜晓涵
徐英楠
韩雪
遇世友
夏昆源
张根生
HAN Bing;JIANG Xiao-han;XU Ying-nan;HAN Xue;YU Shi-you;XIA Kun-yuan;ZHANG Gen-sheng(School of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2023年第9期189-196,213,共9页
China Condiment
基金
国家自然科学基金面上项目(32272265)。
关键词
响应面
鱼丸
抗冻剂
品质
水分迁移
response surface methodology
fish balls
cryoprotectant
quality
water migration
