华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)/ 长江经济带大宗水生生物产业绿色发展教育部工程研究中心，武汉 430070
蔡礼彬，E-mail： cailb@webmail.hzau.edu.cn
熊善柏，E-mail： xiongsb@mail.hzau.edu.cn
TS254.5;TS201.7
财政部和农业农村部：国家现代农业产业技术体系（CARS-45-28）
- CAI Libin
CAI Libin
College of Food Science and Technology，Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Ministry of Education/National R&D Branch Center for Conventional Freshwater Fish Processing（Wuhan），Wuhan 430070，China
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LI Xiang
College of Food Science and Technology，Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Ministry of Education/National R&D Branch Center for Conventional Freshwater Fish Processing（Wuhan），Wuhan 430070，China
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YI Lin
College of Food Science and Technology，Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Ministry of Education/National R&D Branch Center for Conventional Freshwater Fish Processing（Wuhan），Wuhan 430070，China
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YOU Juan
College of Food Science and Technology，Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Ministry of Education/National R&D Branch Center for Conventional Freshwater Fish Processing（Wuhan），Wuhan 430070，China
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LIU Ru
College of Food Science and Technology，Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Ministry of Education/National R&D Branch Center for Conventional Freshwater Fish Processing（Wuhan），Wuhan 430070，China
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YIN Tao
College of Food Science and Technology，Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Ministry of Education/National R&D Branch Center for Conventional Freshwater Fish Processing（Wuhan），Wuhan 430070，China
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XIONG Shanbai
College of Food Science and Technology，Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Ministry of Education/National R&D Branch Center for Conventional Freshwater Fish Processing（Wuhan），Wuhan 430070，China
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College of Food Science and Technology，Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Ministry of Education/National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan)，Wuhan 430070，China
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为研究鱼浆静置时间对鱼丝品质及其微观结构的影响，以冷冻鱼糜为研究对象，于4、15、25 ℃制备混合鱼浆并在相同温度下静置一定时间后加工成鱼丝，测定成型前不同静置时间下鱼丝的表观形态、蒸煮品质、质构特性、感官品质、微观结构及鱼浆流变学特性等指标。结果显示，静置处理能显著提高较低物料温度下制得鱼丝的蒸煮品质、质构特性和感官评分（P<0.05），其中在物料温度4 ℃和15 ℃下分别静置8 h和4 h时，鱼丝持水性较未静置组分别提高了20.18%和9.94%，拉伸强度分别提高了28.97%和24.11%。而在25 ℃下静置0.5 h其品质无显著变化（P>0.05）。鱼丝微观结构及鱼浆流变学特性的试验结果表明，适当静置能显著促进鱼浆中蛋白溶出并形成均匀致密的凝胶网络、更好地将淀粉包裹在凝胶网络中，但经过长时间静置鱼浆会形成弱凝胶，后续挤压过程则会破坏已有结构，降低凝胶网络的连续性，最终导致鱼丝品质的下降。综上，鱼浆在物料温度4、15、25 ℃下所允许的最长静置时间分别为8、4和0.5 h，过度静置会导致鱼丝品质及其微观结构的劣化。
The morphology，cooking characteristics，textural properties，sensory attributes，and microstructure of fish vermicelli （FV） and dynamic rheological properties of fish paste processed from frozen surimi under the setting time at 4 ℃，15 ℃，and 25 ℃ were determined to study the effects of setting time before molding on the quality and microstructure of FV.The results showed that the setting treatment significantly improved the cooking characteristics，textural properties，and sensory scores of FV at lower material temperatures （P<0.05）.The water-holding capacity of FV increased 20.18% and 9.94%，and the tensile strength of FV increased 28.97% and 24.11% when the material temperature was 4 ℃ and 15 ℃ and the setting time was 8 h and 4 h，respectively.There was no significant difference in the quality of FV within 0.5 h at 25 ℃ （P>0.05）.The results of analyzing the microstructure of FV and the rheological properties of fish paste showed that the appropriate setting time significantly promoted the dissolution of protein in fish paste and formed a uniform and dense gel network，with more starch encapsulated in the gel network.But the fish paste formed a weak gel after setting for a long time，and the subsequent process of squeezing destroyed the existing structure and reduced the continuity of the gel network，and eventually led to the decline of the quality of FV.It is indicated that the maximum setting time of fish paste at material temperatures of 4 ℃，15 ℃，and 25 ℃ is 8 h，4 h，and 0.5 h，respectively.The excessive setting can lead to the deterioration of the quality and microstructure of FV.
引用本文
蔡礼彬,李想,易林,尤娟,刘茹,尹涛,熊善柏.鱼浆静置时间对鱼丝品质及其微观结构的影响[J].华中农业大学学报,2022,41(6):237-246
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- 收稿日期:2022-05-06
- 在线发布日期: 2022-12-09
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