复合磷酸盐对三文鱼肉糜凝胶性质的影响

Effect of compound phosphate on gel properties of salmon surimi

以三文鱼肉为原料制作三文鱼肉糜,先通过单因素试验确定三种磷酸盐(三聚磷酸钠、焦磷酸钠和六偏磷酸钠)的较适添加量范围,然后通过L9(34)正交试验确定三种磷酸盐的最佳配比。实验结果表明:三种磷酸盐对三文鱼肉糜凝胶性质有不同程度的影响,其最佳配比为三聚磷酸钠0.4%、焦磷酸钠0.2%、六偏磷酸钠0.2%,在此最佳配比下,三文鱼肉糜的凝胶强度达1.508kgf。

The salmon was taken as raw material, and salmon surimi was made. Firstly, the suitable range of adding amount of three kinds of phosphate(sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate) were determined by the single factor experiment. Then the optimum proportion of three kinds of phosphate was determined by the L9(34) orthogonal experiment. The results showed that three kinds of phosphate had difference degrees of influence on gel properties of salmon surimi, and the optimum proportion was 0.4% sodium tripolyphosphate, 0.2% sodium pyrophosphate and 0.2% sodium hexametaphosphate. Under the optimum proportion, the gel strength of salmon surimi was 1.508 kgf.