摘要
本实验以真鲷鱼糜为原料,通过探讨酸处理条件(温度和时间)、巴氏杀菌条件、葡萄糖酸内酯(glucono-δ-lactone,GDL)添加量对酸化鱼糜凝胶性能的影响,旨在开发出一种冷藏即食的鱼糜制品。结果表明:酸化温度为35℃,处理时间为1.5 h时鱼糜凝胶的破断力、破断距离和凝胶强度分别达到最大值524.23 g、1.019 7 cm和534.26 g·cm;热处理条件为68℃,45 min时,鱼糜制品在达到食品安全卫生标准的同时又具有较好的凝胶品质;随着GDL添加量的增加,鱼糜凝胶的破断力、凝胶强度、白度均呈上升趋势,而持水性逐渐下降;结合正交试验的初步研究结果,得到较优酸化工艺为:GDL添加量2.10%、酸化温度35℃、酸化时间2.0 h。
In order to develop ready-to-use surimi products with cold preservation,the effects of acidification conditions（temperature and time）,pasteurization conditions and glucono-δ-lactone（GDL） concentration on gel properties of Pagrosomus major surimi were investigated.The results indicated that the highest values of breaking force,breaking distance and gel strength of surimi gel were obtained,which were 524.23 g,1.019 7 cm and 534.26 g·cm,respectively,when the acidification was conducted at 35 ℃ for 1.5 h;the heating teatment was conducted at 68 ℃ for 45 mm to ensure that fish sausages meet the hygienic standards of food safety.At the same time,the surimi gel could also have better quality.As GDL concentration went up,breaking force,gel strength and whiteness of surimi gel rose,while the water-holding capacity fell.The orthogonal array method was used to select the optimal conditions for acidificaiton as GDL concentration of 2.10%,acidification temperature of 35 ℃ and acidification time of 2.0 h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第19期12-17,共6页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD28B05-04)
厦门市重大产业技术攻关项目(3502220121034)
江苏省产学研联合创新资金项目(BY2013015-01)
