文章摘要
胡飞华,陆海霞,励建荣,陈青.超高压处理对梅鱼鱼糜凝胶特性的影响[J].水产学报,2010,34(3):329~335
超高压处理对梅鱼鱼糜凝胶特性的影响
Effects of ultra high pressure on gel properties of big head croaker (Collichthys lucidus) surimi
投稿时间:2009-03-17  修订日期:2009-09-21
DOI:10.3724/SP.J.1231.2010.06381
中文关键词: 梅鱼  超高压  鱼糜  凝胶特性
英文关键词: Collichthys lucidus  ultra high pressure  surimi  gel properties
基金项目:国家“八六三”高技术研究发展计划(2007AA091806);浙江省科技厅海洋生物资源综合加工与利用优先主题项目(2009C03017-5)
作者单位E-mail
胡飞华 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室  
陆海霞 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室  
励建荣 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室 lijianrong@zjgsu.edu.cn 
陈青 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室  
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中文摘要:
      考察超高压压力、保压时间、协同温度3因素,应用质构仪,得到了梅鱼鱼糜凝胶硬度、弹性、内聚性、咀嚼性和凝胶强度等特性参数,并以凝胶强度为指标,对超高压压力、保压时间、协同温度进行了优化,通过正交试验确定了最优超高压处理条件,即:压力300 MPa、保压时间15 min、协同温度20 ℃,所得凝胶强度为363.15 g·cm。分析凝胶特性结果得到:压力在200 MPa时,梅鱼鱼糜已经开始形成凝胶;保压时间5 min以后,凝胶特性无显著性影响;随着协同处理温度的升高,凝胶特性显著降低。压力、保压时间、协同温度3因素对凝胶强度的影响顺序为压力>协同温度>保压时间。压力大于300 MPa、保压时间大于5 min时,超高压处理对鱼糜凝胶内聚性无显著性影响;协同温度大于20 ℃时,内聚性随着处理温度的升高而显著降低。超高压与热处理比较结果发现,经超高压处理的梅鱼鱼糜凝胶强度优于热处理,是热处理的2.2倍,经超高压处理之后的凝胶硬度低于热处理的凝胶硬度,仅为热处理的67%,弹性、内聚性、咀嚼性、持水性和白度,超高压处理均高于热处理的凝胶,其中弹性增加明显,为热处理的1.6倍。超高压和热处理两种组合处理方式结果表明,超高压处理之后再经热处理得到的梅鱼鱼糜凝胶特性与单一的两段式热处理方式基本接近,而热处理之后再经超高压处理则对梅鱼鱼糜凝胶结构破坏严重。研究结果表明,超高压能促进梅鱼鱼糜凝胶的形成,获得更好的品质,在鱼糜加工中具有良好的应用前景。
英文摘要:
      The objective of this study was to evaluate the effect of ultra high pressure (UHP) treatment on gel properties of Collichthys lucidus surimi. Three factors of UHP treatment which were pressure, time and temperature were investigated. The textural parameters such as hardness, springiness, cohesiveness, chewiness and gel strength of surimi gel were obtained by texture analyzer. With the gel strength as index, the optimum UHP treatment process was optimized with orthogonal test as follows: pressure of 300 MPa, time of 15 min, temperature of 20 ℃ and under the above conditions, the gel strength was 363.15 g·cm. It was found that surimi formed gelation at 200 MPa, gel properties had no significant difference when UHP time was more than 5 min, and as UHP temperature increased, gel properties decreased significantly. The effect order of UHP treatment conditions on gel strength was pressure>temperature>time. When pressure was higher than 300 MPa and time was more than 5 min, gel cohesiveness had no significant difference under those conditions. Cohesiveness decreased significantly with the increasing temperature when the temperature was higher than 20 ℃.Compared with heat treatment, we found that the gel strength of surimi by UHP treatment was better than heat treatment, was 2.2 times of heat treatment. But the hardness under UHP treatment was lower, only 67% of heat treatment. As for the springiness, cohesiveness, chewiness, water holding capability and whiteness, the effects of UHP treatment were better, the springiness was 1.6 times of heat treatment, particularly. From the two cooperative processing methods of UHP and heat treatment, it showed that the effect of heat treatment after UHP was similar to the two stage heat treatment while UHP treatment after heat treatment could damage gel structure obviously. Those results indicated that UHP treatment had an effect on the formation of surimi gel. UHP treatment could modify the quality of processed muscle based products. This study suggested that UHP treatment exhibits a potential for surimi processing.
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