超高压对未漂洗金线鱼鱼糜凝胶特性的影响

张智铭 仪淑敏 李学鹏 步营 牟伟丽 于建洋 劳敏军 励建荣

张智铭, 仪淑敏, 李学鹏, 步营, 牟伟丽, 于建洋, 劳敏军, 励建荣. 超高压对未漂洗金线鱼鱼糜凝胶特性的影响[J]. 食品工业科技, 2021, 42(1): 42-47,53. doi: 10.13386/j.issn1002-0306.2019110262
引用本文: 张智铭, 仪淑敏, 李学鹏, 步营, 牟伟丽, 于建洋, 劳敏军, 励建荣. 超高压对未漂洗金线鱼鱼糜凝胶特性的影响[J]. 食品工业科技, 2021, 42(1): 42-47,53. doi: 10.13386/j.issn1002-0306.2019110262
ZHANG Zhi-ming, YI Shu-min, LI Xue-peng, BU Ying, MU Wei-li, YU Jian-yang, LAO Min-jun, LI Jian-rong. Effect of Ultra-high Pressure on Gel Properties of Unwashed Nemipterus virgatus Surimi[J]. Science and Technology of Food Industry, 2021, 42(1): 42-47,53. doi: 10.13386/j.issn1002-0306.2019110262
Citation: ZHANG Zhi-ming, YI Shu-min, LI Xue-peng, BU Ying, MU Wei-li, YU Jian-yang, LAO Min-jun, LI Jian-rong. Effect of Ultra-high Pressure on Gel Properties of Unwashed Nemipterus virgatus Surimi[J]. Science and Technology of Food Industry, 2021, 42(1): 42-47,53. doi: 10.13386/j.issn1002-0306.2019110262

超高压对未漂洗金线鱼鱼糜凝胶特性的影响

doi: 10.13386/j.issn1002-0306.2019110262
基金项目: 

国家重点研发计划资助(2018YFD0901004)。

详细信息
    作者简介:

    张智铭(1994-),男,硕士,研究方向:食品加工与安全,E-mail:zhangmibia@163.com。

    通讯作者:

    仪淑敏(1980-),女,博士,教授,研究方向:水产品加工与质量安全控制,E-mail:yishumin@163.com

    励建荣(1964-),男,博士,教授,研究方向:水产品加工与质量安全控制,E-mail:lijr6491@163.com。

  • 中图分类号: TS254.1

Effect of Ultra-high Pressure on Gel Properties of Unwashed Nemipterus virgatus Surimi

  • 摘要: 本论文以未漂洗金线鱼鱼糜为研究对象,分析了不同压力、保压时间对金线鱼鱼糜凝胶强度、TPA、持水性、蒸煮损失、白度、pH及微观结构的影响。结果表明,凝胶强度随压力增加而增加,随保压时间的增加呈现先增加后降低的趋势,300 MPa时达到最大值1150.71 g·mm,20 min时达到最大值1355.17 g·mm。经过超高压处理的鱼糜凝胶硬度均高于热处理的鱼糜凝胶硬度,在300 MPa和20 min时达到最大值。持水性随压力增大先增加后降低,在300 MPa时达到最大值72.72%,30 min时达到70.23%,继续处理变化不明显。蒸煮损失率随压力增大先降低后增加,300 MPa时达到最小值17.88%。随着压力的升高,凝胶的白度值逐渐增加,500 MPa时最高,相比200 MPa增加14.29%;随着保压时间的增长,白度值逐渐增加,在60 min时达到最大。在300 MPa和20 min时鱼肠内部网格结构最为致密,孔隙均匀。
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  • 收稿日期:  2019-11-28

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