盐添加量和热处理对内酯鱼糜凝胶品质的影响

Effect of salt content and thermal treatment on gel properties of silver carp mince induced by D-gluconic acid-δ-lactone

采用葡萄糖酸内酯(GDL)诱导鲢鱼糜形成凝胶,考察了食盐添加量和热处理对内酯鱼糜凝胶品质的影响。结果表明,食盐添加量对内酯鱼糜凝胶的持水性和质构特性具有显著影响,鱼糜凝胶的失水率和蒸煮损失均随盐含量的增加而显著降低,凝胶强度和弹性在0.5%～2%的食盐添加范围内随盐添加量的增加而提高,当食盐添加量为1.5%～2%时,内酯鱼糜凝胶强度和弹性显著提高。随食盐添加量的增加,鱼糜凝胶的白度略有下降。蒸煮处理导致内酯鱼糜破断强度和硬度显著增加,弹性略有下降。

The influence of salt content and thermal treatment on the properties of D-gluconic acid-δ-lactone （GDL）-induced silver carp mince was investigated.Results showed that the salt content had significant influence on water holding capacity（WHC）and textural properties of GDL-induced silver carp mince.The rate of water loss and cooking loss of GDL-induced silver carp mince decreased with increasing salt content,while gel strength and springiness increased continually when the salt content increased from 0.5% to 2%. The gel strength and springiness was significant improved when the salt content was in the range 1.5%~2%.Whiteness of GDL-induced silver carp mince decreased slightly with increasing salt remarkable increase in breaking force and hardness, but content.Thermal treatment of GDL-induced gel led to a decreased springiness.