升温方式对二段加热鲢鱼糜水分分布和品质的影响

Effects of heating methods on water distribution and quality of silver carp surimi during two stage heating

为进一步验证改善升温方式可抑制蛋白质凝胶劣化的理论,优化鱼糜制品的加工方式,将微波升温(microwave heating,MH)、微波辅助水浴升温(microwave assistant water bath heating,MWH)和水浴升温(water bath heating,WH)方式,分别应用于传统二段加热法中的低、高温段,研究了不同升温方式对解冻鲢Hypophthalmichthys molitrix鱼糜的质构特性、蒸煮损失和水分分布影响。结果表明:所有微波处理组的鱼糜硬度和咀嚼性均低于传统水浴二段加热法,尤其是低、高温段均为MH升温处理的AA组,但各组的内聚性、弹性均无显著性差异(P>0.05);低温段MWH、高温段MH升温的BA组蒸煮损失显著低于传统水浴二段加热的CC组(P<0.05),其他组间无显著性差异(P>0.05);低温段WH、高温段MH或MWH升温的CA或CB组的弛豫时间t 23较短,不易流动水分含量P 23较高,水分稳定性最好,水的结合能力较强。研究表明,低温段采用微波辅助水浴升温、高温段采用微波升温方式既能提高加热效率又能较少减少蒸煮损失,而低温段采用水浴升温、高温段采用微波辅助水浴升温的鱼糜质构特性相对较好,保留更多的水分在三维网络结构中。本研究结果为快速升温方式避免低盐淡水鱼糜凝胶劣化理论提供基础数据。

In order to further prove the theory of controlling protein gel degradation through improving the way of heating,thawed frozen surimi of silver carp Hypophthalmichthys molitrix was heated by microwave heating(MH),microwave assisting water bath heating(MWH),and water bath heating(WH)in low temperature stage and high temperature stage during traditional two stage heating,respectively.The texture,cooking loss and water distribution of thawed silver carp surimi were investigated.It was found that there were lower hardness and chewability in the surimi in all microwave treatment groups than those in the traditional two-stage heating method,especially in AA group in which the low and high temperature stages were all treated by MH method,without significant differences in cohesiveness and springiness among all groups(P>0.05).There was significantly lower cooking loss in BA group in which the silver carp surimi was heated by MWH in low temperature stage and MH in high temperature stage than that in CC group in which the silver carp surimi was heated by traditional two-stage heating method(P<0.05),without significant different from the other groups(P>0.05).The shorter t 23 relaxation time,high water content P 23,the best moisture stability and strong water bonding ability was observed in CA group or CB group in which the silver carp surimi was heated by WH in the low temperature stage,and by MH or MWH in the high temperature stage.Therefore,microwave-assisted heating was used in the low temperature stage,while microwave heating was used in the high temperature.This heating combination can not only improve heating efficiency,but also reduce cooking loss.The surimi heated by water bath at low temperature stage and microwave assistant water bath heating at high temperature stage can improve better texture characteristics and retain more water in the three-dimensional network structure.The finding provides basic data for the theory of rapid heating to avoid the gel degradation of low-salt freshwater fish surimi.