金鲳鱼冷冻鱼糜抗冻剂筛选的研究

Study on cryoprotectant screening of ovate pompano trachinotus ovatus frozen surimi

将卡拉胶、麦芽糊精、蔗糖酯与传统鱼糜抗冻剂(蔗糖、山梨醇和复合磷酸盐)进行复配,通过正交试验优化得到一种金鲳鱼冷冻鱼糜的新型复配抗冻剂。结果表明,在添加蔗糖4.0%、山梨4.0%醇和复合磷酸盐0.3%的基础上,添加卡拉胶1.0%、麦芽糊精2.0%和蔗糖酯0.5%,此条件下生产的金鲳鱼冷冻鱼糜具有较好的抗冻效果。经检验,产品感官、理化和微生物指标符合DB44/T 244-2005《冷冻海水鱼鱼糜》标准的要求。

Through orthogonal test optimization, a new compound cryoprotectant of ovate pompano yrachinotus ovatus frozen surimi were formulated with the carrageenan, maltodextrinsucrose ester and traditional cryoprotectant（sucrose,sorbitol, and phosphate）. The results showed that the fish frozen surimi had better cryoprotective effect when added with 1.0% carrageenan, 2.0% maltodextrin and 0.5% sucrose ester based on the traditional cryoprotectant of 4.0%sucrose, 4.0% sorbitol and 0.3% composite phosphate. And the resultant product, ovate pompano trachinotus. ovatus frozen surimi was met with DB44/T 244-2005 frozen marine fish surimi standard in indices of sensory,physicochemical and microbiological indicators.