臭氧漂洗工艺对鱼糜品质的影响
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华中农业大学食品科学技术学院

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华中农业大学自主科技创新基金


The Effect of Ozone Rinsing Process on the Quality of Surimi
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college of food science and technology of huazhong agricultural university

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Independent Technology Innovation Fund of Huazhong Agricultural University

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    摘要:

    为解决鱼糜漂洗工艺中用水量过大的问题,以及研究臭氧漂洗工艺对鱼糜品质的影响,以白鲢鱼肉为原料,采用传统漂洗、一次臭氧漂洗、清水-臭氧水混合漂洗制备鱼糜,研究了臭氧漂洗方式对鱼糜凝胶强度、色度及不良气味的影响。结果显示羰基含量随臭氧浓度的增加而增加,一次臭氧漂洗的鱼糜中的羰基含量高于传统漂洗和混合漂洗的鱼糜,表明一次臭氧漂洗的鱼糜蛋白的氧化程度较高,鱼糜蛋白形成较多的聚集,鱼糜凝胶性能较差;混合漂洗可以减少脂肪氧化,降低臭氧对鱼糜蛋白的氧化程度,提高鱼糜白度以及凝胶强度;且臭氧浓度为8 mg/L的混合漂洗能有效改善鱼糜品质。同时,用水量减少了1/3,达到节水漂洗的目的。

    Abstract:

    In order to solve the problem of excessive water consumption in the surimi rinsing process, and to study the effect of ozone rinsing on the quality of surimi, using silver carp (Hypophthalmichthys molitrix) as raw material, surimi was prepared by traditional rinsing, one ozone rinsing, and mixed rinsing with tap water and ozone water. The effects of three modes of ozone water rinsing on the strength, color and bad smell of surimi gel were compared. The results showed that the carbonyl content increased with increased ozone concentration, and carbonyl content in surimi rinsed with one ozone water was higher than surimi with traditional rinsing and mixed rinsing with tap water and ozone water. The degree of oxidation of surimi protein in one ozone rinsing was higher, the surimi protein formed more aggregates, and the performance of surimi gel was poor; mixed rinsing could reduce fat oxidation, reduce the oxidation degree of surimi protein by ozone, and improve Surimi whiteness and gel strength; and mixed rinsing with an ozone concentration of 8 mg/L could effectively improve the quality of surimi. At the same time, the water consumption was reduced by 1/3 to achieve the purpose of water-saving rinsing.

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  • 收稿日期:2020-09-04
  • 最后修改日期:2020-10-06
  • 录用日期:2020-10-08
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