聚丙烯酸钠对鲢鱼鱼糜凝胶特性的影响

Effects of Sodium Polyacrylate on Gel Properties of Silver Carp Surimi

为改善鲢鱼鱼糜的凝胶特性,研究聚丙烯酸钠对鲢鱼鱼糜凝胶特性的影响。结果表明:0.2%的聚丙烯酸钠可以有效提高鲢鱼鱼糜凝胶的破断力、破断距离、凝胶强度、持水性,降低其蒸煮损失和横向弛豫时间T_2。添加0.2%聚丙烯酸钠的鲢鱼鱼糜先经过40℃水浴加热30 min,再90℃水浴加热20 min形成的鱼糜凝胶比直接在90℃水浴加热50 min形成的鱼糜凝胶具有更高的凝胶强度、持水性和较低的蒸煮损失,同时可以形成具有高度均匀、有序及致密的空间三维网络结构。

To improve gel properties of silver carp surimi,effects of sodium polyacrylate（PAAS）on gel properties of silver carp surimi were studied. The results were showed as follows：breaking force,deformation,gel strength,and WHC of silver carp surimi gels induced by 0.2 % PAAS were improved significantly,meanwhile,both cooking loss and transverse relaxation time T2 were decreased significantly. Higher gel strength,higher WHC,and lower cooking loss of the gel,which was firstly subjected to setting at 40 ℃ for 30 min,followed by subjected to heating at 90 ℃ for 20 min,were obtained than that of the gel,which was directly subjected to setting at 90 ℃ for 50 min. Meanwhile,the formation of highly uniform,dense gel network structure of the gel was performed.