摘要
研究漂洗工艺中漂洗液成分、漂洗时间、漂洗温度因素对鲢鱼冷冻鱼糜凝胶和质构特性的影响。结果表明,漂洗液中氯化钙质量浓度、漂洗时间以及漂洗温度等因素,对鲢鱼冷冻鱼糜凝胶和质构特性具有重要影响。正交试验结果证明,在-2℃条件下,用质量浓度为1g/100mL的氯化钙溶液漂洗6min,所得的鱼糜凝胶和质构特性最好。
The effect of different rinsing conditions such as rinsing solution composition,time and temperature on gel strength and texture properties of frozen sliver carp surimi was investigated.The results showed that all calcium chloride concentration,time and temperature were important factors affecting gel strength and texture properties of frozen sliver carp surimi.After rinsed in 1 g/100 mL calcium chloride solution at-2 ℃ for 6 min,the best gel strength and texture properties were obtained as shown by the results of optimization by orthogonal array design.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第14期122-125,共4页
Food Science
基金
青岛市南区科技发展资金项目(2011-5-028-QT)
关键词
鲢鱼
冷冻鱼糜
漂洗工艺
凝胶强度
质构特性
sliver carp
frozen surimi
rinsing
gel strength
texture properties
