磷酸盐和钙盐对罗非鱼鱼糜凝胶特性的影响

Effects of Calcium Compounts and Phosphates on the Gel Properties of Tilapia Surimi

试验探讨2种钙盐(氯化钙和乳酸钙)和3种磷酸盐(三聚磷酸盐、焦磷酸盐和六偏磷酸盐)对罗非鱼鱼糜凝胶特性、持水率、白度以及折叠强度的影响。研究结果表明,不同添加量的氯化钙和乳酸钙都可以改善罗非鱼鱼糜的白度、持水率和鱼糜的折叠强度,添加0.3%的氯化钙对罗非鱼鱼糜可以显著提高罗非鱼鱼糜的凝胶强度,但不同添加量的乳酸钙对罗非鱼鱼糜的凝胶强度没有显著影响。不同添加量的3种磷酸盐均可提高罗非鱼鱼糜的白度、持水率以及鱼糜的折叠强度,这与钙盐的影响结果相同;当焦磷酸盐添加量低于0.2%,六偏磷酸盐添加量低于0.3%时,鱼糜的凝胶强度都得到显著性的提高(p<0.05),而添加三聚磷酸盐则会降低罗非鱼鱼糜的凝胶强度。

The effects of two various calcium compounds and three kinds of phosphates on the quality of tilapia surimi were studied. The detection indicators included breaking force, Deformation, gel strength, water-holding ability, whiteness and fold strength. The results indicated that whiteness, water-holding ability and fold strength could be improved after adding different contents of calcium chloride and calcium lactate, and gel strength of tilapia surimi could be increased significantly when adding 0.3% calcium chloride, while there was no significant effect on the gel strength of tilapia surimi by calcium lactate. Meanwhile whiteness, water-holding ability and fold strength could be improved after adding tripolyphosphate, pyrophosphate and hexametaphosphate, which was similar with the effects of calcium compounds as the content of pyrophosphate below 0.2%, and hexametaphosphate below 0.3%, the gel strength of tilapia surimi was increased significantly（ p〈0.05）, but the gel strength of tilapia surimi adding tripolyphosphate was lower than blank controls.