| 卡拉胶和超高压对鱼糜凝胶性质的影响 |
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| 引用本文： | 陆剑锋,邵明栓,林琳,叶应旺,陈从贵,姜绍通.卡拉胶和超高压对鱼糜凝胶性质的影响[J].农业机械学报,2011,42(12):164-170. |
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| 作者姓名： | 陆剑锋 邵明栓 林琳 叶应旺 陈从贵 姜绍通 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,合肥,230009 |
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| 基金项目： | 安徽省重大科技攻关专项（08010301078） |
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| 摘 要： | 以白鲢鱼糜为研究对象,将卡拉胶添加其中,经超高压处理后,再经二段加热处理形成鱼糜凝胶,测定其凝胶强度、白度值、pH值,研究压力、保压时间和卡拉胶质量分数对白鲢鱼糜凝胶性质的影响.单因素实验表明,当压力大于300 MPa时凝胶强度显著下降；保压时间大于10 min,卡拉胶质量分数大于0.8％时凝胶强度变化不显著.通过正交实验确定了优化工艺条件为:压力300 MPa、保压时间10 min、卡拉胶质量分数0.8％.各因素对白鲢鱼糜凝胶强度影响程度由大至小依次为压力、保压时间、卡拉胶质量分数.研究结果表明,超高压处理协同添加卡拉胶能够促进白鲢鱼糜形成良好的凝胶.
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| 关 键 词： | 白鲢 超高压 卡拉胶 凝胶强度 |
Effects of Ultra-high Pressure and Carrageenan on Gelling Properties of Surimi from Silver Carp,Hypophthalmichthys molitrix |
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| Lu Jianfeng
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Shao Mingshuan
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Lin Lin
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Ye Yingwang
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Chen Conggui
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Jiang Shaotong.Effects of Ultra-high Pressure and Carrageenan on Gelling Properties of Surimi from Silver Carp,Hypophthalmichthys molitrix[J].Transactions of the Chinese Society of Agricultural Machinery,2011,42(12):164-170. |
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| Authors: | Lu Jianfeng Shao Mingshuan Lin Lin Ye Yingwang Chen Conggui Jiang Shaotong |
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| Institution: | Hefei University of Technology;Hefei University of Technology;Hefei University of Technology;Hefei University of Technology;Hefei University of Technology;Hefei University of Technology |
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| Abstract: | Surimi gel added with carrageenan from silver carp(Hypophthalmichthys molitrix) processed by ultra-high pressure(UHP) and a two-stage heat treatment was formed.The gel strength,whiteness and pH values were measured,respectively.The effects of pressure,time and carrageenan addition(mass percentage) on the gelling properties of silver carp surimi were studied.The single-factor experiments showed that gel strength decreased significantly when pressure was more than 300 MPa,while there was no significant change... |
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| Keywords: | Silver carp Ultra-high pressure Carrageenan Gel strength |
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