柠檬酸盐对罗非鱼鱼糜的凝胶性及抗冻性的影响(英文)

EFFECTS OF TRISODIUM CITRATE AND TRICALCIUM CITRATE ON THE GEL FORMING AND CRYOPROTECTIVE PROPERTIES OF TILAPIA(SAROTHERODON NILOTICA) SURIMI

分析了柠檬酸三钠和柠檬酸钙对新鲜罗非鱼鱼糜的凝胶性能及冻藏性能的影响.柠檬酸钠和柠檬酸钙单独或混合添加到新鲜鱼糜中,新鲜鱼糜在-18℃冻藏8周.通过测定新鲜或冻藏鱼糜凝胶的强度及白度,发现添加柠檬酸钠显著提高了新鲜或冻藏鱼糜的凝胶强度(p<0.05),但柠檬酸钠对鱼糜凝胶的白度无显著影响(p>0.05);添加柠檬酸钙显著提高了新鲜或冷冻鱼糜凝胶的白度(p<0.05),但柠檬酸钙对鱼糜凝胶的强度无显著提高(p>0.05).综合凝胶强度和白度,柠檬酸钠和柠檬酸钙复合添加效果较好.

Effects of trisodium citrate （TSC） and tricalcium citrate （TCC） on the gel forming and cryoprotective properties of tilapia surimi were investigated. TSC and TCC were added alone or mixed into fresh surimi, the fresh surimi was then frozen stored for 8 weeks. Gel properties （gel strength and whiteness） of fresh or frozen surimi were determined. The re- sults showed that the gel strength of gels prepared from fresh or frozen surimi was increased significantly （p〈0. 05） after the addition of TSC, the whiteness of surimi gels was little affected when TSC was added （p〉0.05） ; the whiteness of gels prepared from fresh or frozen surimi was increased significantly （p〈0.05） after the addition of TCC, but the gel strength of surimi gels were little influenced when TCC was added alone （p〉0. 05）. TSC and TCC were added mixed was better than they were added alone when the gel strength and white- ness of surimi gels were evaluated together.