预处理方式对微粒化白鲢鱼骨泥物理特性的影响

Effects of pretreatments on physical properties of micro-sized silver carp bone pastes

以白鲢(Hypophthalmichthys molitrix)鱼骨为原料,采用湿法粉碎的方法制备微粒化鱼骨泥,研究不同的预处理方式(常温加冰、低温冷冻、100℃蒸煮和120℃蒸煮)对鱼骨泥物理特性的影响。结果表明,采用120℃蒸煮预处理后加工制备的鱼骨泥中鱼骨颗粒的粒度最小(164.11μm),其次分别为低温冷冻组(317.40μm)、100℃蒸煮组(343.47μm)和常温加冰组(522.61μm)。120℃蒸煮预处理后加工制备的鱼骨泥中鱼骨颗粒的比表面积显著(P<0.05)大于其他3组的比表面积。低温冷冻预处理后加工的鱼骨泥中鱼骨颗粒多呈短棒状,表面光滑;而蒸煮预处理的鱼骨颗粒接近球形,表面凹凸不平。与常温加冰和低温冷冻加工预处理组相比,采用高温蒸煮预处理后加工的鱼骨泥的b*值、L*值、持水性、乳化活性指数和乳化稳定性相对较高(P<0.05),而粘度值相对较低(P<0.05)。

Effects of pretreatments including ice,freezing,heating at 100℃,and heating at 120℃ on the physical properties of fish bone pastes made from silver carp using wet milling were studied.Results showed that fish bone particles in the paste subjected to 120℃ heating before milling was the smallest with an average size of 164.11μm.The increasing order of average particle size was sample subjected to freezing(317.40μm),heating at 100℃(343.47μm)and ice(522.61μm).Specific surface area of the fish bone particles in the paste subjected to 120℃ was significantly larger(P<0.05)than that of other three groups.Result of SEM showed that fish bone particles in the paste subjected to freezing was shortrod like with a smooth surface.Fish bone particles in the paste subjected to 120℃ was nearly spherical with a coarse surface.Compared with the samples added with ice and/or subjected to freezing,b*,L*,water holding capacity,emulsion reactive index and emulsion stability of the paste subjected to 120 ℃heating were significantly higher(P<0.05),while its viscosity was lower(P<0.05).