冷冻白姑鱼糜凝胶特性改良生产工艺研究

Study on Processing Technology of Frozen Argyrosomus argentatus Surimi Gel Properties Improvement

以舟山产的冷冻小规格白姑鱼为对象,以漂洗过程CCP1和凝胶增强剂的使用CCP2作为2个关键控制点,分别采用单因素和正交实验法对白姑鱼鱼糜生产新工艺进行了研究。结果表明:最佳的工艺条件是CCP1漂洗工艺中为漂洗水1.0 mg/mL柠檬酸钠溶液,漂洗温度8℃,漂洗时间12 min;CCP2凝胶增强剂使用上,工艺选择用2%鸡蛋白添加量,3%马铃薯淀粉与0.2%GRA1作为复合凝胶增强剂。在该工艺条件下,白姑鱼鱼糜凝胶强度为855.43 g.cm,是传统工艺的4倍以上。

In this paper,with the material of small size frozen Argyrosomus argentatus origin in Zhoushan,taken the factors of solution washing process CCP1 and gel-strengthen agent CCP2 as two quality critical control points in consideration,the technological parameters of surimi were also optimized by single factor and orthogonal experimental design.The results showed that the optimum techniques obtained were as follow,mg： Solution washing process CCP1 were 1.0 mg/mL the solution of sodium citrate,rinsing temperature of 8 ℃ and rinsing time 12 min.The compound gel-strengthen agent added were chicken protein 2.0%,potato starch 3% with GRA1 0.2%.Under these conditions,the gel strengths of A.argentatus surimi was 855.43 g·cm,above 4 times of the conventional technology.