摘要
以草鱼鱼糜为原料,研究低钠复合盐对草鱼鱼糜凝胶特性的影响,以期找到在保证鱼糜制品良好品质条件下降低食盐含量的方法。首先通过单因素实验研究钙盐(氯化钙、乳酸钙、柠檬酸钙)、钾盐的替代比对草鱼鱼糜凝胶凝胶强度和持水性的影响,在此基础上采用混料设计法优化低钠复合盐配方,得到低钠复合盐的最佳配方为氯化钠31.9%、柠檬酸钙40.2%、氯化钾27.9%,经验证实验,优化配方的凝胶强度和持水率分别为3813.5 g·cm和80.8%,与预测值相符。该配方能有效的降低食盐含量,为开发低钠高钙鱼糜制品提供理论依据。
In order to reduce the amount of salt added into surimi product with advanced quality,calcium salts( calcium chloride,calcium lactate,calcium citrate) and potassium chloride were used to partially substitute of Na Cl in surimi gel from grass carp in this study.Effects of the addition concentration of calcium salts and KCl- based salt substitute on the gel strength and water holding capacity of surimi gel from grass carp were studied via the single factor methodologies,and then the mixture design was carried out to optimize the formula of low sodium compounds salt.The results showed that the optimal formula of low sodium compounds salt was Na Cl of 31.9%,calcium lactate of 40.2%,and KCl of 27.9%. The gel strength and water holding capacity of surimi gel were3813.5 g·cm and 80.8% under the optimized salt substitute,which was consistent with the predicted values. The formulation reduced effectively the content of salt and provided a theoretical basis for the development of low-sodium calcium surimi.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第19期201-205,211,共6页
Science and Technology of Food Industry
基金
湖南省自然科学基金(2015JJ3173
关键词
鱼糜凝胶
低钠复合盐
混料设计
surimi gel
low sodium compounds salt
mixture design
