鱼肉颗粒及壳寡糖对中餐鱼滑品质的影响

Effects of Fish Particles and Chitosan Oligosaccharides on the Quality of Chinese Fish Slippery

以新鲜草鱼为原料,研究鱼肉颗粒添加量(20%,40%,60%,80%,100%)对中餐鱼滑质构和感官特性的影响。结果表明:当鱼滑中鱼肉颗粒添加量为40%时,鱼滑具有良好的质构特性,并且颗粒口感适宜,喜好度最高评分为11.20。在此基础上,研究冷藏期间壳寡糖添加量(0.2%,0.4%,0.6%)对鱼滑挤出强度、黏度和挥发性盐基氮的作用。壳寡糖添加量对鱼滑挤出强度和黏度无显著影响。冷藏第2天鱼滑的挤出强度和黏度升高,之后随时间的延长逐渐降低。用壳寡糖保鲜的鱼滑的挤出强度和黏度波动幅度小。随着冷藏时间的延长,鱼滑TVB-N值逐渐升高,当壳寡糖添加量大于0.4%时,可将鱼滑的货架期延长至8 d。结论:当添加40%鱼肉颗粒,0.4%壳寡糖时鱼滑兼具良好的质构特性和颗粒口感,感官评价良好,冷藏期间品质较为稳定。

In this study,the effects on fish particles(20%,40%,60%,80%,100%)on the textural properties and sensory evaluation of Chinese grass carp fish slippery were investigated.The results showed that the fish slippery with 40% of fish particles had better textural characteristics and obvious fish particles taste,and had the highest preference score was 11.20,which was liked by the sensory evaluators.On this basis,the effect of chitosan additions(0.2%,0.4%,and 0.6%)on fish slippery extrusion strength,viscosity and volatile salt-based nitrogen(TVB-N)during refrigeration were explored.The extrusion strength and viscosity of fish slippery with different percentages of chitosan oligosaccharides did not change significantly,and increased in the secondary day of refrigeration.With the increased of refrigeration time,the extrusion strength and viscosity of fish slippery gradually decreased,however,the fish slippery with chitosan oligosaccharides changes were not drastically.The TVB-N of fish slippery gradually increased during the refrigeration,and the shelf life could be extended to the 8th day when the proportion of chitosan oligosaccharides was more than 0.4%.It was concluded that the fish slippery with 40%fish particle and 0.4% chitosan oligosaccharides has both good texture characteristics and particle taste,and the quality is more stable during refrigeration.