复合无磷保水剂对未漂洗海鲈鱼肉糜保水性的影响

Effects of compound phosphorus-free water retention agent on water retention of unrinsed minced flesh of sea bass Lateolabrax japonicus

为提高海鲈Lateolabrax japonicus鱼肉糜的持水品质,以未经漂洗的海鲈鱼肉糜为原料,以蒸煮损失、质构特性(texture profile analysis,TPA)及感官评定为指标,采用单因素试验和L_(9)(3^(4))正交试验研究了NaHCO_(3)、海藻糖和大豆分离蛋白对其保水性的影响,确定了3种无磷保水剂添加量的最优配方,并用电镜观察了鱼肉糜产品的微观结构。结果表明:适量添加NaHCO_(3)、海藻糖和大豆分离蛋白3种无磷保水剂对增强鱼肉糜保水性均有一定效果,随着添加量的增加,蒸煮损失均呈先降低后升高的趋势,添加量过大,反而对品质有一定影响并导致各指标降低;正交试验优化得到复合无磷保水剂最优配方为0.1%碳酸氢钠、0.3%海藻糖和3.5%大豆分离蛋白(均为质量分数),添加复合无磷保水剂制备的鱼肉糜产品感官评分为95.8分,蒸煮损失比未加保水剂的空白组降低了43.4%,保水效果显著提高;鱼肉糜微观结构观察显示,添加复合无磷保水剂的鱼肉组织结构较紧密、空洞小。研究表明,在未漂洗的海鲈鱼肉糜中添加复合无磷保水剂可有效提高其保水性。

In order to improve the water-holding quality of minced flesh of sea bass Lateolabrax japonicus,the effects of NaHCO_(3),trehalose and soybean protein isolate on water retention were investigated in unrinsed sea bass minced flesh via cooking loss,texture profile analysis(TPA)and sensory evaluation in single factor test and L_(9)(3^(4))positive test by cross-experiment,and the optimal formula of three phosphorus-free water retention agents was determined.The microstructure of minced flesh products was observed by electron microscope.The results showed that the appropriate addition of three phosphorus-free water-retaining agents,NaHCO_(3),trehalose and soybean protein isolate led to enhance the water-retention of minced flesh.Too large amount,however,resulted in a certain impact on the quality,leading to the decrease in each index.The orthogonal test showed that the optimal formula of the compound phosphorus-free water-retaining agent was composed of 0.1%sodium bicarbonate and 0.3%trehalose(all in terms of mass fraction).The sensory score of the minced flesh product prepared with 3.5%soybean protein isolate and the addition of the compound phosphorus-free water-retaining agent was 95.8,the cooking loss was reduced by 43.4%compared with the blank group,and the water-retention effect was significantly improved.The microstructure observation showed that relatively compact and the small cavity were observed in the tissue structure of the minced flesh supplemented with the compound phosphorus-free water-retaining agent.The findings indicated that addition of a compound phosphorus-free water-retaining agent to unrinsed sea bass minced flesh led to effectively improve its water retention.