摘要
以凝胶强度和质构特性(TPA)为指标,对罗非鱼的超高压凝胶化工艺进行了优化。优选方案为:样品初温4℃,在300MPa下保压处理20min,随后再用90℃热处理30min。经验证,该工艺明显优于相应的单纯加热(二段法)和单纯加压(300MPa/20min)处理,预示超高压适当结合热处理有助于协同发挥压力和热力的各自优势。
Gel strength and Texture Proile Analysis （TPA） properties were chosen as indicators and the processing of ultra - high - pressure - gelling for Tilapia surimi was modified. The optimization condition is described as follows： the samples with original temperature of 4℃ were pressurized at 300MPa for 20rain, and then heated at 90℃ for 30rain. Compared with the samples gelatinized by pure heating （40℃/30min plus 90℃/30min） and pure pressurizing （ 300MPa/20min）, the modified processing shows better effects on the Tilapia surimi gelling properties, predicting the dominance of the co -operation of pressure with heat.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第8期70-72,共3页
Science and Technology of Food Industry
基金
广东省自然科学基金(05006597)
广东省自然科学基金博士启动基金项目(04300090)
关键词
罗非鱼糜
超高压
凝胶化
优化
Tilapia
ultra-high-pressure
gelatinize
optimization
