超高压处理复合鱼糜凝胶性能研究

Study on gelling properties of Spanish mackerel(Scomberomorus niphonius) gels blending with concentrated tomato juice by ultra high pressure

以马鲛鱼鱼糜为研究对象,分别添加5%、10%、15%的番茄浓缩汁,在100～500MPa的超高压压力下进行处理,研究复合马鲛鱼鱼糜的凝胶特性和色泽。结果表明,200～500MPa可显著提高复合马鲛鱼鱼糜的凝胶强度;在300～500MPa区间范围内,复合马鲛鱼鱼糜硬度和咀嚼性得到了显著地提高;同时弹性和黏聚性略有提高;超高压处理有利于复合马鲛鱼鱼糜白度值的提高,同时随着番茄浓缩汁添加量的增加,鱼糜颜色更偏红。

Based on the Spanish mackerel surimi,5%,10%,15% of concentrated tomato juice was added into the surimi.The objective of this study was to evaluate the effect of ultra high pressure （100～500 MPa） on gel properties and color of compounded Spanish mackerel surimi.The results showed that the gel strength was significantly enhanced in the range of pressure from 200 MPa to 500 MPa.The hardness and chewiness was significantly improved and springiness and cohesive was slightly increased in the range of pressure from 300 MPa to 500 MPa.The ultra high pressure enhanced the whiteness of surimi.With the increase of addition of concentrated tomato juice,the color of surimi became much redder.