| 金鲳鱼肉和罗非鱼皮明胶改善罗非鱼碎肉鱼糜品质 |
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| 引用本文： | 郭培,李川,申铉日,苏玥,张培,吴谦.金鲳鱼肉和罗非鱼皮明胶改善罗非鱼碎肉鱼糜品质[J].农业工程学报,2016,32(Z2):406-411. |
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| 作者姓名： | 郭培 李川 申铉日 苏玥 张培 吴谦 |
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| 作者单位： | 海南大学食品学院,海口,570228 |
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| 基金项目： | 国家"十二五"科技支撑计划项目（2012BAD28B06） |
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| 摘 要： | 为了改善罗非鱼碎肉鱼糜制品的品质,研究添加金鲳鱼肉和罗非鱼皮明胶对罗非鱼碎肉鱼糜制品品质的影响。将少量金鲳鱼肉与罗非鱼碎肉混合,制作成鱼糜(金鲳鱼肉质量分别占复合鱼糜总质量的0%、5%、10%、15%、20%),研究鱼糜制品品质的变化规律。通过检测样品的质构、凝胶强度、出水率及颜色发现,随着复合鱼糜中金鲳鱼肉含量的上升,复合鱼糜制品的硬度、胶着性、咀嚼性、弹性、内聚性、凝胶强度、白度均呈现上升趋势,但出水率无显著变化。进一步研究,将罗非鱼鱼肉和金鲳鱼鱼肉以一定比例混合,制作成复合鱼糜,然后加入不同量的明胶,研究复合鱼糜制品品质的变化规律发现,将明胶添加到复合鱼糜制品中会使鱼糜制品的硬度、胶着性、咀嚼性、凝胶强度、白度均上升,出水率下降,但鱼糜的弹性、内聚性、破断距离等差异不显著。试验结果表明,金鲳鱼肉和罗非鱼皮明胶可以用于罗非鱼碎肉鱼糜制品品质的改良。研究结果为改善罗非鱼碎肉鱼糜制品的品质提供了参考。
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| 关 键 词： | 品质控制 水产养殖 检测 鱼糜制品 金鲳鱼肉 明胶 凝胶强度 出水率 |
| 收稿时间： | 2016/5/17 0:00:00 |
| 修稿时间： | 2016/7/10 0:00:00 |
Golden pompano fish and tilapia fish skin gelatin improving quality of tilapia surimi |
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| Guo Pei,Li Chuan,Shen Xuanri,Su Yue,Zhang Pei and Wu Qian.Golden pompano fish and tilapia fish skin gelatin improving quality of tilapia surimi[J].Transactions of the Chinese Society of Agricultural Engineering,2016,32(Z2):406-411. |
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| Authors: | Guo Pei Li Chuan Shen Xuanri Su Yue Zhang Pei and Wu Qian |
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| Institution: | College of Food Science, Hainan University, Haikou 570228, China,College of Food Science, Hainan University, Haikou 570228, China,College of Food Science, Hainan University, Haikou 570228, China,College of Food Science, Hainan University, Haikou 570228, China,College of Food Science, Hainan University, Haikou 570228, China and College of Food Science, Hainan University, Haikou 570228, China |
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| Abstract: | Abstract: In order to improve the quality of minced tilapia fish surimi products, the effect of adding golden pompano fish and tilapia fish skin gelatin into it were studied in this paper. Minced golden pompano fish was mixed with tilapia fish and made into surimi. Then the product structure, gel strength, expressible water content, and color of tilapia surimi were determined. The results showed that when in the 0-20% range, the higher the content of golden pompano was, the better the quality of surimi products were. Along with the increase of the content of golden pompano fish, the hardness, gumminess, chewiness, elasticity, cohesiveness, gel strength and whiteness of the sample increased, but expressible water content had no significant (P>0.05) changes. The price of golden pompano fish is high, cost of a small appropriate amount of golden pompano fish should be taken into consideration. Tilapia and golden pompano fish mince were then mixed in a certain proportion. Then different amounts of gelatin were added. The structure, gel strength, expressible water content and color of the sample were determined. The results showed that adding gelatin to the mixed surimi products led to a significant improvement of the quality of surimi. For example, when the amount of gelatin added was 2%, the hardness of the production increased 19%, the gumminess of the production increased 19%, the chewiness of the production increased 10%, the breaking force of the production increased 5%, and its expressible water content decreased. The elasticity, cohesiveness, broken distance showed a little change. The results showed that the addition of gelatin can also be used for the improvement of minced golden pompano fish-tilapia fish surimi products quality, and the higher the added amount of gelatin (range 0-10%) was, the better the products quality was. These results showed that adding golden pompano fish and tilapia fish skin gelatin (range 0-10%) could improve the quality of tilapia surimi in a certain extent. These results provided a reference to improve the quality of minced tilapia fish surimi products. |
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| Keywords: | quality control aquaculture monitoring surimi products golden pompano gelatin gel strength expressible water |
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