水温差阶段漂洗对草鱼鱼糜凝胶品质的影响

The influence of phased rinse under different temperatures on the quality of grass carp surimi gel

以草鱼鱼糜凝胶为研究对象,从凝胶白度、凝胶强度、TPA质地特性(硬度、压缩功、回复性、可恢复形变、内聚性、咀嚼性)以及凝胶析水率几方面研究了新型鱼糜漂洗方式——水温差阶段漂洗对草鱼鱼糜凝胶品质的影响,结果表明:水温差阶段漂洗可显著提高草鱼鱼糜凝胶的白度和凝胶强度,改善草鱼鱼糜凝胶的质构特性,提高鱼糜凝胶的保水能力。由此可知,水温差阶段漂洗是一种简便、有效的鱼糜漂洗方法。

In this study, the influence of phased rinse under different temperatures on quality of grass carp surimi gel was studied from the following aspects： the whiteness of surimi gel, gel strength, TPA texture characteristics including hardness, compression work, resilience, recoverable deformation, cohesiveness and chewiness, and water separating proportion of surimi gel. The results indicated that phased rinse under different temperatures evidently improved the whiteness, water holding capacity and gel strength of grass carp surimi gel, and bettered the texture properties of grass carp surimi gel. It can be concluded that phased rinse under different temperatures is a simple and effective method for rinsing surimi.