摘要
针对淡水鱼糜副产物(鱼皮、鱼骨)利用率低及高汤体系稳定性差的问题,本研究采用蒸汽爆破法制备鱼皮骨高汤,比较了3种均质方式[胶体磨(JTM)、高压均质机(JZJ)、高压微射流纳米均质机(WSL)]处理不同时间(10、20、30、40、50 min)对汽爆高汤色泽及稳定性的影响,旨在为提升产品品质与副产物高值化利用提供技术依据。结果表明:3种方式均质处理后汽爆高汤的亮度值(L*)和白度值(W)升高,黄蓝色度值(b*)降低,粒径减小,黏度和ζ-电位的绝对值增大,分散稳定性显著提升(p<0.05)。相较于JTM组,JZJ和WSL组能更显著地减少高汤中的脂肪球数量,降低脂肪球及鱼皮鱼骨微粒的粒径,并赋予高汤更高的L*和W值(p<0.05);WSL组微粒分布的均匀性更佳,但3组样品的平均粒径无显著差异。在相同均质时间下,WSL组样品的黏度、ζ-电位绝对值最大。背散射光强变化率(ΔBS)和Turbiscan稳定指数(TSI)值显示高汤样品稳定性从高到低的顺序为:WSL>JZJ>JTM,JTM、JZJ和WSL组样品分别为均质40、20和50 min的稳定性最佳。综合考虑,工业上宜选用高压均质机处理20 min。
To address the issues of low utilization rate of freshwater surimi by-products(Fish skin and bone)and the poor stability of the broth system,we employed the steam explosion method to prepare fish skin and bone broth.We compared the effects of three homogenization methods(Colloid mill JTM,high-pressure homogenizer JZJ,and high-pressure microjet nanohomogenizer WSL)at different processing times(10,20,30,40,50 min)on the color and stability of the steam-exploded broth.The results show that after homogenization treatment using the three methods,the lightness(L*)and whiteness(W)values increased,while the yellow-blue chromaticity(b*)value and particle size decreased.The viscosity and absolute value of theζ-potential increased.Meanwhile,the dispersion stability improved significantly(p<0.05).Compared with the JTM group,the JZJ and WSL groups could more significantly reduce the number of fat globules in the broth,and decrease the particle size of fat globules and fish skin and bone particles more significantly,which led to higher L*and W values(p<0.05).The WSL group showed superior particle size distribution uniformity,although the average particle sizes among the three groups showed no significant difference.At the same homogenization time,the WSL group samples exhibited the highest viscosity and absoluteζ-po-tential value.TheΔBS and TSI values indicate that the stability of the broth samples followed a descending order of WSL>JZJ>JTM.The optimal stability of the broth was at 40,20,and 50 minutes for JTM,JZJ,and WSL homogenization,respectively.In summary,it is suggested to use a high-pressure homogenizer to prepare steam-exploded broth for 20 minutes in industry.
作者
张国盛
刘月如
李子娟
尹涛
尤娟
熊善柏
刘茹
ZHANG Guosheng;LIU Yueru;LI Zijuan;YIN Tao;YOU Juan;XIONG Shanbai;LIU Ru(College of Food Science and Technology,Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan)/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070,China)
出处
《南方水产科学》
北大核心
2025年第6期1-9,共9页
South China Fisheries Science
基金
湖北省科技创新人才计划(2024DJC021)。
关键词
蒸汽爆破
汽爆高汤
均质
分散稳定性
白度
高压微射流
ζ-电位
工艺优化
Steam explosion
Steam-exploded broth
Homogenization
Dispersion stability
Whiteness
High-pressure microjet
ζ-potential
Process optimization
