首页 > 过刊浏览>2023年第42卷第1期 >170-177. DOI:10.13300/j.cnki.hnlkxb.2023.01.021
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鲢鱼鳞冻预制菜的熬煮工艺优化及其凝胶特性
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作者:
作者单位:

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)/ 环境食品学教育部重点实验室，武汉430070

作者简介:

任梦婷，E-mail： rmt@webmail.hzau.edu.cn

通讯作者:

尹涛， E-mail： yintao@mail.hzau.edu.cn

中图分类号:

TS254.4

基金项目:

中央高校基本科研业务费专项（2662020SPPY007）；财政部和农业农村部国家现代农业产业技术体系项目（ CARS-45）


Optimization of simmering technology and gelation characteristics of prepared food from silver carp scale jelly
Author:
  • REN Mengting

    REN Mengting

    College of Food Science and Technology，Huazhong Agricultural University /National R & D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/Key Laboratory of Environment Correlative Dietology， Ministry of Education， Wuhan 430070， China
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  • SUN Ruowen

    SUN Ruowen

    College of Food Science and Technology，Huazhong Agricultural University /National R & D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/Key Laboratory of Environment Correlative Dietology， Ministry of Education， Wuhan 430070， China
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  • YIN Tao

    YIN Tao

    College of Food Science and Technology，Huazhong Agricultural University /National R & D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/Key Laboratory of Environment Correlative Dietology， Ministry of Education， Wuhan 430070， China
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  • YOU Juan

    YOU Juan

    College of Food Science and Technology，Huazhong Agricultural University /National R & D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/Key Laboratory of Environment Correlative Dietology， Ministry of Education， Wuhan 430070， China
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  • XIONG Shanbai

    XIONG Shanbai

    College of Food Science and Technology，Huazhong Agricultural University /National R & D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/Key Laboratory of Environment Correlative Dietology， Ministry of Education， Wuhan 430070， China
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Affiliation:

College of Food Science and Technology，Huazhong Agricultural University /National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology， Ministry of Education， Wuhan 430070， China

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    摘要:

    为高值化利用鲢鱼鳞加工制备鱼鳞冻预制菜，采用响应面实验设计法研究熬煮温度、熬煮时间、卡拉胶用量、水鳞比4个变量对得率、凝胶强度的影响，优化鲢鱼鳞冻的熬煮加工工艺参数，并采用差示扫描量热法、核磁成像和动态流变等方法研究鱼鳞冻的凝胶特性。结果显示，对鱼鳞冻得率和凝胶强度影响最大的因素为水鳞比。随着水鳞比增加，鱼鳞冻的得率逐渐增加，而凝胶强度逐渐下降。针对得率及凝胶强度进行综合评分，得到优化后的熬煮工艺条件为：以水和鱼鳞的总质量为100%计，水鳞比3∶1，熬煮温度80 ℃，熬煮时间90 min，卡拉胶用量1%，经过验证试验，得到鱼鳞胶产品的得率3.62%，凝胶强度为206.59 g·mm，综合加权分为145.699。鱼鳞冻中自由水比例超过89%，融化温度为24~28 ℃。随着水鳞比的增加，自由水含量逐渐增加，移动性增强；弹性模量和热焓值逐渐下降。结果表明，鲢鱼鳞可用于新型凝胶类预制菜加工。

    Abstract:

    The collagen extracted from fish scales is processed into fish scale jelly， which is safe and healthy. It contains a large amount of water-soluble collagen， and has the effects of calcium supplementation， beauty， body strengthening and brain strengthening. Fish scale jelly is easier to be digested and absorbed by the human body compared with other collagen proteins. The process of production is simple and can be completed without large equipment. In this article， we optimized the simmering technology of prepared food from the silver carp scale jelly and studied its gelation characteristics. The response surface experiment design was used to study the effects of simmering temperature， simmering time， carrageenan dosage and water to scale ratio on the yield and strength of gel to optimize the simmering process and study the gelation characteristics of fish scale jelly under different conditions. The gelation characteristics of fish scale jelly were analyzed with differential caloric method， nuclear magnetic imaging and dynamic rheological methods. The results showed that the water to scale ratio had the greatest influence on the yield and strength of gel. The yield of gel increased gradually and the strength of gel decreased gradually with the increase of water to scale ratio. According to the comprehensive score of the yield rate and strength of gel， the optimized conditions were as that：the total mass of water and fish scales as 100%,water to scale ratio of 3∶1， simmering temperature of 80 ℃， simmering time of 90 min， carrageenan dosage of 1%. Through the validation test， the yield rate of fish scale jelly was 3.62%， the strength of gel was 206.59 g·mm， and the comprehensive weighted score was 145.699. The proportion of free water in fish scale jelly was over 89%， and the melting temperature was 24-28 ℃.The content of free water gradually increased and the mobility was enhanced with the increase of water to scale ratio. The elastic modulus and enthalpy value gradually decreased. It is indicated that the silver carp scales can be used for processing new type of prepared food with gel.

    表 3 响应面回归方程的方差分析Table 3 Analysis of variance for response surface regression equations
    表 2 响应面实验设计与结果Table 2 Experimental design and results
    图1 各变量对鱼鳞冻综合加权分影响的响应面图Fig.1 Response surface diagram of the effect of various variables on the comprehensive weighted score of silver carp scale jelly
    图2 不同水鳞比对弹性模量的影响Fig.2 Effects of different water to scale ratios on elastic modulus
    图3 不同水鳞比的鱼鳞冻DSC图Fig.3 DSC chart of fish scale gels with different water to scale ratios
    表 1 响应面试验设计因素与水平Table 1 Factors and levels of response surface experiment design
    表 4 不同水鳞比的鱼鳞冻的弛豫时间和相应的峰面积Table 4 The relaxation time and corresponding peak areas of fish scale gels with different waterto scale ratios
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任梦婷,孙若文,尹涛,尤娟,熊善柏.鲢鱼鳞冻预制菜的熬煮工艺优化及其凝胶特性[J].华中农业大学学报,2023,42(1):170-177

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  • 收稿日期:2022-10-04
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