斑点叉尾鮰下脚料鱼糜加工漂洗工艺研究

Study of Rinsing Process of Ictalurus punctatus Leftovers Surimi

[目的]为了优化漂洗工艺,提高鱼糜品质。[方法]以斑点叉尾鮰鱼片加工下脚料为原料加工鱼糜,取肉后分别用纯净水(A)、0.15%NaCl(B)、0.25%NaHCO3(C)、0.15%CaCl2(D)、0.10%柠檬酸钠(E)1次漂洗,再用纯净水2次漂洗,然后离心,以白度、凝胶强度、脱脂率、脱水效果作为评价指标。[结果]无论采用哪种漂洗液,都是一次漂洗对鱼糜白度的影响最大,其中0.10%柠檬酸钠漂洗后的鱼糜白度最高,0.25%NaHCO3漂洗后的鱼糜凝胶强度最大;脱脂效果为离心>1次漂洗>2次漂洗,0.25%NaHCO3漂洗的鱼糜脱脂效果最好,0.15%CaCl2漂洗后的鱼糜脱水效果最好。[结论]0.25%NaHCO3溶液漂洗10min→纯净水漂洗5min→离心5min的漂洗效果最好。这是一种适合斑点叉尾鮰鱼糜加工的高效漂洗方法。

[Objective]The research aimed to optimize the rinsing process,improve the quality of the surimi.[Method] The Ictalurus punctatus leftovers were used to process surimi,after meat separating,purified water,0.15%NaCl,0.25%NaHCO3,0.15%CaCl2,0.10%sodium citrate were used for the first rinsing respectively,the purified water was used for the second rinsing,then centrifugated,The whiteness,gel strength,degreasing rate,dehydrating effect were used as the indices.[Result] Using whatever rinsing solution,the first rinsing had the biggest effect on the whiteness.Rinsing with 0.10% sodium citrate had a maximal whiteness.Rinsing with 0.25%NaHCO3 had a biggest gel strength.The degreasing effect was centrifugation〉first rinsing〉second rinsing.Rinsing with 0.25% NaHCO3 had a best degreasing effect.Rinsing with 0.15% CaCl2 had a best dehydrating effect.[Conclusion]The process rinsing with 0.25%NaHCO3 for 10 min→rinsing with purified water for 5 min→dehydrating 5min has best rinsing effect,which is a suitable surimi rinsing method for Ictalurus punctatus leftovers.