不同乳化剂对鲟鱼肉松中油脂稳定性及品质的影响

The Effects of Different Emulsifiers on the Stability of Fat and Quality of Sturgeon Meat Floss

鲟鱼因肉质细腻,鱼刺少,脂肪含量适中等特点,逐渐成为肉制品加工行业理想原料。肉松作为我国的一种传统食品,深受民众喜爱。但目前市售鱼肉松质地脆弱,产品多呈粉状;常出现“返油”现象,严重影响产品感官品质。因此,本文以鲟鱼为研究对象,通过添加预乳化油,开发一款高品质酥脆鲟鱼肉松,以感官评价、出油状况及蓬松度等为主要评价指标,探究不同食品乳化剂在不同复配类型、添加量等条件下的乳化效果及对产品品质的影响规律。结果表明,豌豆粉∶油∶水=0.3∶2∶1(质量比)为乳液的最佳配比,复配乳化剂为等比例的单甘酯和单/双甘油脂肪酸酯,复配乳化剂在预乳化油中的质量分数为0.1%时肉松品质最佳。本研究通过预乳化油的方法有效改善了最终肉松产品储藏期间的出油现象,而且对产品的感官品质特性无明显影响。

Sturgeon has gradually become an ideal raw material in the meat processing industry because of its delicate meat,less fish bones and moderate fat content.Meat floss,as a traditional food in China,is popular with the public.However,at present,the loose ground of fish sold in the market is fragile,and most of the products are in the form of powder,and the phenomenon of fat precipitates out often occurs.Therefore,in this paper,a high-quality crispy sturgeon meat floss was developed by adding pre-emulsified oil,and the emulsifying effect of different food emulsifiers under different compound types and dosages was explored by taking sensory evaluation,oil yield and fluffiness as the main evaluation indexes.The results showed that the mass ratio pea of flour,oil and water as 0.3 to 2 ot 1 was the optimal ratio of emulsion,the compound emulsifier was monoglyceride and mono/diglycerol fatty acid ester in equal proportions,and the quality of meat floss was the best when the mass fraction of compound emulsifier in the pre-emulsified oil was 0.1%.In this study,the oil production of the final meat floss product during storage was effectively improved by the method of pre-emulsified oil,and there was no significant effect on the sensory quality characteristics of the product.