研究热处理和发酵两种处理方法对7种淡水鱼糜凝胶性质的影响。以青、草、鲢、鳙、鲤、鲫、鲂7种大宗淡水鱼为原料制备鱼糜,比较热处理和发酵两种处理方法制备的7种淡水鱼糜凝胶的凝胶强度、白度、折叠强度和持水性等。热处理鱼糜凝胶中,鲤鱼糜凝胶的破断强度、凝胶强度最高,分别为771.83 g、7 733.86 g·mm;鲫鱼糜凝胶的破断强度、凹陷深度、凝胶强度最低,为484.77 g、7.56 mm、3 667.38 g·mm;发酵鱼糜凝胶中,鲢鱼糜凝胶的破断强度、凹陷深度、凝胶强度最高,达到908.22 g、13.20 mm、11 995.08 g·mm;青鱼糜凝胶的凹陷深度、凝胶强度最低,为9.87 mm、6 690.96 gmm。不同鱼种类鱼糜凝胶的持水性、白度差异显著。与传统热处理鱼糜凝胶相比,发酵鱼糜凝胶具有更好的凝胶特性,其破断强度、凹陷深度、凝胶强度均有一定程度的提高,其中鲢鱼糜凝胶增加的比例最大,分别为64.88%、11.49%、83.37%。
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Effects of thermal treatment and fermentation on gel properties of 7kinds of conventional freshwater fish surimi gel were investigated.The gel properties,whiteness,folding strength and water holding capacity of surimi gel were investigated for the comparison of 7 kinds of conventional freshwater fish surimi gel which were processed by thermal treatment and fermentation,including black carp,grass carp,silver carp,bighead carp,common carp,crucian and gurnard.The breaking strength and gel strength of common carp surimi gel by thermal treatment were highest,respectively was 771.83 g、7 733.86 gmm.The breaking strength,deformation and gel strength of crucian surimi gel were lowest,484.77 g、7.56 mm、3 667.38 gmm.Among fermented surimi gel,the breaking strength,deformation and gel strength of sliver carp surimi gel were highest,up to 908.22 g、13.20 mm、11 995.08 gmm. The deformation and gel strength of sliver black carp surimi gel were lowest,9.87 mm、6 690.96 gmm respectively.The differences of water holding capacity and whiteness among different species were significant.Compared with the traditional thermal treated surimi gel,the gel properties of fermented surimi gel were higher,and its breaking strength,deformation and gel strength were enhanced to a certain extent.The increase of silver carp surimi gel was highest, 64.88%,11.86%,83.37%respectively.
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