不同品种淡水鱼加工鱼糜的适应性

Processing adaptability of surimi from different varieties of freshwater fish

选择4种常见淡水鱼草鱼、鳙鱼、鲤鱼和青鱼为实验对象,经剖杀、去皮去骨、采肉、绞碎、精滤、灌肠并加热凝胶化制成鱼糜凝胶后测定其TPA质构特性、白度和析水率参数,以了解不同淡水鱼加工鱼糜的适应性。经过综合分析,得到如下结论:草鱼鱼糜形成硬度最大但弹性和保水性相对较差、白度较低的凝胶;鳙鱼鱼糜形成硬度和弹性均较大、白度较高且保水性最好的凝胶;鲤鱼鱼糜形成硬度最小,白度最低但弹性较大、保水性较好的凝胶;青鱼鱼糜形成硬度较小、弹性和保水性较差但白度最高的凝胶。因此,所试4种淡水鱼中,鳙鱼和鲤鱼最适合加工鱼糜,青鱼和草鱼稍差。本实验结果可为淡水鱼糜生产的原料选择提供依据。

In this study, the TPA texture characteristics, whiteness and water separating proportion of surimi gel from four different varieties of freshwater fish including grass carp, milter, carp and black carp were detected in order to understanding the adaptability of processing surimi from these varieties of freshwater fish. The results indicated that the grass carp surimi forms the hardest, but relatively low elasticity, water-holding capacity and whiteness gel, the milter surimi forms relatively high hardnesss, elasticity and whiteness, and even highest water-holding capacity gel, the carp surimi gel has the lowest hardness and whiteness, but relatively high elasticity and water-holding capacity and the balck carp surimi gel has relatively low hardness, lower elasticity and water-holding capacity, but highest whiteness. Therefore, in the four experimented freshwater fish, the milter and carp are the most suitable for the processing of surimi, and the black carp and grass carp are slightly worse. This conclusion can provide basis for the raw material selection of processing surimi from freshwater fish.