漂洗工艺和抗冻剂对几种西非鱼鱼糜凝胶特性和色泽的影响

Effects of rinsing technique and cryoprotectants on gel character and whiteness of the surimies made of 6 West Africa fishes

研究了不同漂洗工艺和抗冻剂对几种西非鱼鱼糜冻藏后凝胶特性和白度的影响。结果发现 ,用NaHCO3、柠檬酸和CaCl2 溶液进行漂洗可明显提高鱼糜制品的硬度和凝胶强度 ,但对弹性的影响不大 ,因而凝胶强度的增加主要是由硬度的变化引起的 ;用NaHCO3 和NaClO漂洗可明显提高鱼糜的白度 ,尤其是对红色肉含量较高的鱼类 ;抗冻剂能明显提高鱼糜制品的凝胶强度。

Using Arius heudeloti, Trachurus trachurus, Scomberomorus tritor, Priacanthus hamrur, Trichiurus lepturus and Ilisha africana as raw marterials to make surimies, respectively, of which each was rinsed with different process, the effects were tested after the rinsed surimies were stored at-18℃ for 8 months. The results show that using solution of NaHCO 3, citric acid or CaCl 2 as the rinsing reagents the hardness (broken strength)and gel strength of the surimies were strengthened obviously, but the elasticity (hollow length) of those were not affected obviously. It comes to the conclusion that the increase of gel strength is mainly caused by the changes of broken strength, and the whiteness of surimi can be increased by rinsing of NaHCO 3 and NaClO solutions, especially for the fish meat highly containing red muscle; cryoprotectants can apparently increase gel strength of surimi.