罗非鱼与四种海水鱼混合鱼糜的凝胶特性

何晓萌; 黄卉; 李来好; 杨贤庆; 郝淑贤; 魏涯; 吴燕燕

doi:10.13386/j.issn1002-0306.2018.06.002

罗非鱼与四种海水鱼混合鱼糜的凝胶特性

何晓萌^1,2,
黄卉¹,
李来好^1,3, ,,
杨贤庆¹,
郝淑贤¹,
魏涯¹,
吴燕燕¹

1. 中国水产科学研究院南海水产研究所, 国家水产品加工技术研发中心, 农业部水产品加工重点实验室, 广东广州 510300;
2. 上海海洋大学食品学院, 上海 201306;
3. 广东省渔业生态环境重点实验室, 广东广州 510300

基金项目:

国家现代农业(罗非鱼)产业技术体系建设专项(CARS-49)

"扬帆计划"引进创新创业团队专项资助(2015YT02H109)。

国家支撑计划项目(2015BAD17B03-1)

国家自然科学基金(31401563,31601533)

农业部财政重大专项(NFZX2013)

详细信息

作者简介:
何晓萌(1990-),男,硕士研究生,研究方向:水产品加工与质量安全,E-mail:m15800716786@163.com。

通讯作者:
李来好(1963-),男,博士,研究员,研究方向:水产品加工与质量安全,E-mail:laihaoli@163.com。

中图分类号: TS254.4
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出版历程
- 收稿日期: 2017-07-13
- 网络出版日期: 2020-11-23
- 刊出日期: 2018-03-14

Gel properties of tilapia and four species of sea fish mixed surimi

1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510330, China;
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
3. Key Laboratory of Fishery Ecology and Environment, Guangdong Province, Guangzhou 510300, China

摘要

摘要: 本文选择罗非鱼分别与四种海水鱼(马鲛鱼、海鲈鱼、金鲳鱼、鸢乌贼)制备混合鱼糜,来获得凝胶特性较好且成本较低的鱼糜制品。通过对混合鱼糜凝胶特性的测定,得出最佳的鱼糜混合比例。结果表明,当罗非鱼鱼糜分别添加60%马鲛鱼、60%海鲈鱼、40%金鲳鱼、40%鸢乌贼时,混合鱼糜的凝胶强度比单一的罗非鱼鱼糜分别提高了82.5%、79.4%、44.3%、27.2%,混合鱼糜的盐溶性蛋白含量比单一的罗非鱼鱼糜分别提高了115.6%、104.5%、100.4%、75.6%,罗非鱼与马鲛鱼、海鲈鱼混合得到的鱼糜制品凝胶特性较好。
- 罗非鱼 /
- 混合鱼糜 /
- 凝胶特性 /
- 盐溶性蛋白
Abstract: This article selected tilapia respectively mixing with four sea fish(mackerel,sea bass,golden pompano,kite cuttle)to prepare mixed surimi in order to get the surimi products with good gel properties and lower cost. By measuring the gel properties of the tilapia mixed surimi,get the best mix proportion. The results showed that when tilapia surimi added separately with 60% mackerel,60% sea bass,40% golden pompano and 40% kite cuttle,compared with the single tilapia surimi,the gelatine strength of the tilapia mixed surimi were improved by the percentage of 82.5%,79.4%,44.3%,27.2% and the salt soluble protein content of the tilapia mixed surimi were improved by the percentage of 115.6%,104.5%,100.4%,75.6%,the surimi products mixed by tilapia-mackerel and tilapia-sea bass had better gel properties.
- tilapia /
- mix surimi /
- gel properties /
- salt soluble protein