农产品加工·学刊(中)
農產品加工·學刊(中)
농산품가공·학간(중)
AEM RODUCTS ROCESSING
2014年
8期
20-23
,共4页
陈汉勇%李汴生%阮征%朱志伟%戴炳胡%曾广幸
陳漢勇%李汴生%阮徵%硃誌偉%戴炳鬍%曾廣倖
진한용%리변생%원정%주지위%대병호%증엄행
凝胶特性%带鱼%红杉鱼%罗非鱼%混合鱼糜
凝膠特性%帶魚%紅杉魚%囉非魚%混閤魚糜
응효특성%대어%홍삼어%라비어%혼합어미
gel properties%hairtail%threadfin bream%tilapia%blended surimi
研究带鱼糜、红杉鱼糜和罗非鱼糜3种冷冻鱼糜两两梯度混合,经过二段加热后对鱼糜凝胶特性的影响。结果表明,带鱼糜的混入对红杉鱼糜和罗非鱼糜的凝胶特性造成消极影响,凝胶强度和白度显著下降,但1∶2的带鱼-罗非鱼糜的凝胶特性较带鱼糜有明显改善;罗非鱼糜与红杉鱼糜的混合,当比例为1∶1时其凝胶特性优于单独一种鱼糜,有显著的协同增效作用。综合可知,罗非鱼-红杉鱼糜可作为生产高档鱼糜制品的原料加以研究,同时罗非鱼糜混入带鱼糜可改善其品质,但仍需进一步研究提高凝胶特性以适应实际生产需求。
研究帶魚糜、紅杉魚糜和囉非魚糜3種冷凍魚糜兩兩梯度混閤,經過二段加熱後對魚糜凝膠特性的影響。結果錶明,帶魚糜的混入對紅杉魚糜和囉非魚糜的凝膠特性造成消極影響,凝膠彊度和白度顯著下降,但1∶2的帶魚-囉非魚糜的凝膠特性較帶魚糜有明顯改善;囉非魚糜與紅杉魚糜的混閤,噹比例為1∶1時其凝膠特性優于單獨一種魚糜,有顯著的協同增效作用。綜閤可知,囉非魚-紅杉魚糜可作為生產高檔魚糜製品的原料加以研究,同時囉非魚糜混入帶魚糜可改善其品質,但仍需進一步研究提高凝膠特性以適應實際生產需求。
연구대어미、홍삼어미화라비어미3충냉동어미량량제도혼합,경과이단가열후대어미응효특성적영향。결과표명,대어미적혼입대홍삼어미화라비어미적응효특성조성소겁영향,응효강도화백도현저하강,단1∶2적대어-라비어미적응효특성교대어미유명현개선;라비어미여홍삼어미적혼합,당비례위1∶1시기응효특성우우단독일충어미,유현저적협동증효작용。종합가지,라비어-홍삼어미가작위생산고당어미제품적원료가이연구,동시라비어미혼입대어미가개선기품질,단잉수진일보연구제고응효특성이괄응실제생산수구。
Gel properties of blended surimi are evaluated which are pairwise blended from hairtail surimi, threadfin bream surimi and tilapia surimi at different ratios. The results show that hairtail surimi has a significant negative effect on gel properties of other two kind of surimi. On the other hand, the addition of tilapia surimi into hairtail surimi up to a ratio of 1∶2 has an obvious improvement. Blended of tilapia surimi and threadfin bream surimi show a synergistic effect and the gel strength reached a climax with a ratio of 1∶1. Therefore, tilapia-threadfin bream blended surimi can be a raw material for the production of high-grade surimi products and hairtail-tilapia blended surimi need further research to improve the gelling properties to suit the needs of the actual production.