高压蒸煮软化罗非鱼鱼骨的研究

Study on softening Tilapia backbone by high pressure steam cooking

以罗非鱼鱼骨为实验对象,以pH、蒸煮压力、蒸煮时间以及料液比为研究因素,采用万能试验机测量鱼骨最大承受压力来评价其硬度,研究高压蒸煮软化工艺。通过单因素实验及正交实验表明:当pH为6.5、蒸煮压力为0.13MPa、时间为75min、料液比为1∶1时,对鱼骨的软化效果最好,此工艺下所得鱼骨硬度为33.0N。

To study softening Tilapia backbone by high pressure steam cooking, with pH, cooking pressure, steaming time and materiaVwater ratio for study factors,the hardness of Tilapia backbone was evaluated with its maximum bearable pressure on universal testing machine. Results of single-factor experiments and orthogonal experiments showed that the softening effect of backbone was the best with the treatment condition of pH6.5, pressure of 0.13MPa,steaming time of 75min and material/water ratio of 1：1.Under this condition,the hardness of Tilapia backbone was 33.0N.