摘要
以鲶鱼为研究对象,研究鱼糜加工过程中各种因素对其凝胶特性的影响,以期获得凝胶性能较强的各工艺参数。采用单因素设计,对鲶鱼火腿加工过程中漂洗、腌制、擂溃、煮制等工艺环节的不同变化进行研究,以鲶鱼火腿产品的凝胶质构特性(弹性、黏聚性、硬度和咀嚼性)为考察指标,确定鲶鱼火腿加工的最佳工艺参数。结果表明:用5倍肉质量的5mg/mLNaCl溶液(温度为5～7℃)漂洗鱼肉两次,加入21mg/mL食盐4℃腌制10h,擂溃时用碎冰使温度保持6℃斩拌6min,然后将鱼糜装入不锈钢火腿模具中,85℃煮制2.5h,所制成的鲶鱼火腿制品凝胶特性最好,弹性可达到0.86,黏聚性为0.66。
A procedure mainly comprising bleaching, salting, blending and cooking was designed for the processing of catfish ham. The effects of the above procedure steps on gel properties （springiness, cohesiveness, hardness, and chewiness） of catfish ham were evaluated by one-factor-at-a-time design method. Results showed that the optimal gel properties of catfish ham with 0.86 springiness and 0.66 cohesiveness were obtained by twice bleaching raw fish meat in 5-fold volume of 5 mg/mL NaCl aqueous solution （5-7 ℃）, salting at 4 ℃ for 10 h with 21 mg/mL NaCl addition, chopping for 6 min at 6 ℃ kept stable through cooling with ice pieces, casting into a stainless steel mould and cooking at 85 ℃ for 2.5 h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第10期122-128,共7页
Food Science
基金
天津市农委"天津市农产品加工科技创新与成果转化基地"项目(07050302)
关键词
鲶鱼
加工工艺
凝胶特性
catfish
processing technology
gel properties
