摘要
以冷冻鱼糜为原料,采用微波加热工艺制作鱼饼,研究斩拌时间和凝胶化处理时间对微波熟制鱼饼品质的影响。结果表明:斩拌时间对鱼饼的凝胶特性、质构、持水性、白度和感官品质均有极显著影响(P<0.01);随着斩拌时间的延长,鱼饼的破断力、凹陷深度、凝胶强度、弹性、内聚性、咀嚼性和感官评分呈现先增大后减小趋势,白度呈上升趋势,持水性呈先下降后上升再下降趋势;凝胶化处理时间对鱼饼弹性影响不显著(P>0.05),但对鱼饼的凝胶特性、硬度、咀嚼性、内聚性、持水性、白度和感官评分有极显著影响(P<0.01);凝胶化处理20 min显著改善了鱼饼品质,此时鱼饼的破断力、凹陷深度、硬度、弹性、咀嚼性、白度和感官评分均达到最大值,相比未进行凝胶化处理时分别增加86.92%、38.67%、37.05%、6.94%、43.07%、3.41%和14.65%;正交试验结果表明,鱼饼的最佳斩拌和凝胶化处理工艺为斩拌6 min,凝胶化处理20 min,此条件下鱼饼的凝胶强度为2157.53 g·mm,白度为79.72,感官评分为8.66分。
Frozen surimi was used to prepare fish cake via microwave heating.The effects of chopping time and gelation time on the quality of fish cake were investigated.The results showed that chopping time had significant effects on the gel properties,texture,water-holding capacity,whiteness and sensory quality of fish cake(P<0.01).With the prolongation of chopping time,the breaking force,depression depth,gel strength,elasticity,cohesiveness,chewiness and sense score of fish cake increased first and then decreased,while whiteness showed a continuous upward trend.The water-holding capacity decreased first,then rose,and finally decreased again.Gelation treatment had no significant effect on the elasticity(P>0.05),but had significant effects on the gel properties,hardness,chewiness,cohesiveness,water holding capacity,whiteness and sense score of fish cake(P<0.01).The quality of fish cake was significantly improved after 20 minutes of gelation.At this time,the breaking force,depression depth,hardness,elasticity,chewiness,whiteness and sensory quality all reached maximum.Compared with non-gelation treatment,they increased by 86.92%,38.67%,37.05%,6.94%,43.07%,3.41%and 14.65%,respectively.The results of orthogonal array experiments showed that the optimum treatment parameters were chopping for 6 min and gelling for 20 min.Under these conditions,the gel strength,whiteness and sense score of fish cake were 2157.53 g?mm,79.72 and 8.66 points,respectively.
作者
罗小迎
孙晓欢
戈春东
杨姣
熊善柏
胡杨
LUO Xiaoying;SUN Xiaohuan;GE Chundong;YANG Jiao;XIONG Shanbai;HU Yang(National R&D Branch Center For Conventional Freshwater Fish Processing(Wuhan),College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《肉类研究》
北大核心
2019年第10期22-28,共7页
Meat Research
基金
国家现代农业产业技术体系建设专项（CARS-45-27）
华中农业大学自主科技创新基金（培育专项）项目（2662017PY021)
关键词
鱼饼品质
微波熟制
斩拌时间
凝胶化处理时间
fish cake quality
microwave cooking
chopping time
gelation treatment time
