三聚磷酸钠对鳕鱼片持水性的影响

Effect of Polyphosphate Sodium on the Water-holding Capacity of the Pollock Fillet

[目的]分析三聚磷酸钠对鳕鱼片持水性的影响。[方法]通过正交试验研究三聚磷酸钠的溶液浓度、浸泡时间、溶液温度、溶液与鱼片的比例对冷冻鳕鱼片持水性的影响。[结果]4个影响因素对水产品的不同性质的影响效力:对水分含量的影响B>D>C>A;对增重率的影响B>D>A>C;对滴水量的影响A>D>B>C;对煮水量的影响B>D>A>C(A三聚磷酸钠浓度、B浸泡时间、C溶液温度、D溶液∶鱼片比例)。经三聚磷酸钠溶液处理过的鱼片持水性受各因素的交互影响,其中浸泡时间对水分含量、增重率和煮水量的影响最大,溶液浓度对滴水量的影响最大。[结论]采用三聚磷酸钠浓度2.5%,浸泡时间8 min,溶液温度10℃,溶液∶鱼片比例1.0∶0.5的生产工艺进行生产,可获得比较理想的水分含量、增重率、滴水量和煮水量。

[ Objective] The effect of polyphosphate sodium on the water-holding capacity of the pollock fillet was analyzed. [ Method ] With the orthogonal experiment, the effects of the concentration of polyphosphate solution（A）, the soaking time of the fish fillets in the solution（B）, the solution temperature （C） and the ratio of solution to fish fillet（D） was studied. [Result] The order of the four factors affecting the property of the fish product was in the moisture content： B 〉 D 〉 C 〉 A; in the weight increment rate： B 〉 D 〉 A 〉 C; in the drip loss： A 〉 D 〉 B 〉 C and in the cook loss： B 〉 D 〉 A 〉 C. The interaction among the four factors to the moisture-holding of pollock fillets appeared after it was treated with polyphosphate solution, among which, the soaking time had the largest impact on the content of moisture weight increment rate, the rote of weight increment and the cook loss and the concentrations of polyphosphate solution showed the strongest effects on the drip loss of fish fillet. [Conclusion] The optimum treatment was the concentration of polyphosphate solution, 2.5%; the soaking time of the fish fillets in the solution, 8 min; the solution temperature, 10 ℃ and the .ratio of solution to fish fillet, 1.0：0.5 for the best pollock fillet in content of moisture, weight increment rate, cook loss and drip loss.