超高压对金线鱼鱼肉肠凝胶特性的影响

Effect of ultra-high pressure on gel properties of fish(Nemipterus virgatus) sausage

分析了25℃、不同压力及保压时间下金线鱼鱼肉肠的凝胶强度、弹性和色度值的变化规律，并探究了超高压处理对鱼糜凝胶特性和色度值的影响。结果表明，在保压时间小于15min时，凝胶强度随着压力增大略有增加；保压时间为15min或20min，随着压力增加，凝胶强度呈先增加后减小变化趋势，且均在300MPa下达到最大值。弹性随保压时间及压力的增加而先增加后降低，且在保压时间为15min、压力为400MPa条件下达到最大值。L＊和白度值随保压时间及压力增加而增加，但在400-500MPa增加缓慢，与此相反，a＊ 和b＊逐渐减少。苏木精-伊红（HE）染色法染色观察可知，随着压力增加，凝胶网络孔隙减小，似圆度增加，在300MPa下其网状结构均匀且致密程度最高；压力继续增大，孔隙增大，网络结构破裂。

Changes of the gel strength,springness and chromatic value of fish（Nemipterus virgatus） sausage at different pressure and time were analyzed at 25℃,and the effect of ultra-high pressure（UHP） on them also was investigated. The results showed that the gel strength increased slightly with increasing pressure below 15min. When the processing time was 15min or 20min,the gel strength increased firstly and then decreased with increasing pressure and reached a maximum value at 300MPa. The springness increased firstly and then decreased with increasing pressure and time,and reached a maximum value at 400MPa when the time at 15min. L＊ and whiteness increased significantly with increasing pressure and dwell time,but increased slowly in 400-500MPa,on the contrary,both a＊ and b＊ reduced gradually. Dyeing observation of hematoxylin-eosin （HE） staining showed that porosity of network structure of the gel declined with increasing pressure and its roundness increased. Uniformity and compactness of network structure reached the highest value in 300MPa. When the pressure continued to increase,the pore of network structure increased even ruptured.