海鲈鱼/草鱼鱼丸的加工工艺研究
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摘要
以凝胶强度和感官评价为指标,研究海鲈鱼/草鱼配比以及食盐、淀粉、猪油添加量对海鲈鱼/草鱼鱼丸感官品质的影响;同时研究了不同配比的海鲈鱼/草鱼鱼丸保水性和解冻汁液损失率的变化规律。根据单因素及正交试验得到制备海鲈鱼/草鱼鱼丸的最佳配方为:海鲈鱼/草鱼质量比1∶3、盐3%、猪油5%、淀粉8%,在此条件下的鱼丸具有肉香味足、表面光滑,结构紧密、弹性好的特征;在草鱼鱼糜中添加海鲈鱼鱼糜,能够显著提高鱼丸的保水性,降低鱼丸解冻汁液损失率。
Effects of the ratio of sea bass/grass carp,salt,starch and lard on the sensory quality of sea bass/grass carp fish ball were studied in the paper. The changes of the water holding property and the thawing loss of fish ball at various sea bass/grass carp fish ratio were also studied. According to the single factor experiment and the orthogonal experiment,the best formula was as follows:the sea bass/grass carp ratio of 1:3,3 % salt,5 %lard,8 % starch,under this condition,the fish ball possessed meat flavor,smooth surface,compact structure,and good elastic characteristics. The water holding property of the fish ball was improved significantly,and the thawing loss was decreased significantly by adding sea bass surimi into grass carp surimi.
Effects of the ratio of sea bass/grass carp,salt,starch and lard on the sensory quality of sea bass/grass carp fish ball were studied in the paper. The changes of the water holding property and the thawing loss of fish ball at various sea bass/grass carp fish ratio were also studied. According to the single factor experiment and the orthogonal experiment,the best formula was as follows:the sea bass/grass carp ratio of 1:3,3 % salt,5 %lard,8 % starch,under this condition,the fish ball possessed meat flavor,smooth surface,compact structure,and good elastic characteristics. The water holding property of the fish ball was improved significantly,and the thawing loss was decreased significantly by adding sea bass surimi into grass carp surimi.
引文
[1]李睿智,王嵬,仪淑敏,等.白鲢鱼鱼糜凝胶过程中水分及凝胶特性的变化[J].现代食品科技, 2016, 32(5):91-96
[2]何晓萌,黄卉,李来好.罗非鱼与四种海水鱼混合鱼糜的凝胶特性[J].食品工业科技,2017,39(6):8-12
[3]农业部渔业渔政管理局.中国渔业统计年鉴[Z].北京:中国农业出版社,2014:7-8
[4]陈海华,薛长湖.不同添加物对鲤鱼鱼糜蛋白凝胶品质改良的研究[J].食品与发酵工业, 2008, 34(10):79-84
[5]余永名,马兴胜,仪淑敏,等.豆类淀粉对鲢鱼鱼糜凝胶特性的影响[J].现代食品科技, 2016, 32(1):129-134
[6]贾丹,刘茹,刘明菲,等.转谷氨酰胺酶对鳙鱼糜热诱导胶凝特性的影响[J].食品科学, 2013, 34(9):37-41
[7]许艳顺,葛黎红,姜启兴,等.盐添加量和热处理对内酯鱼糜凝胶品质的影响[J].食品工业科技, 2013, 34(11):69-72
[8]钱娟,王继宏,田鑫,等.漂洗方式对低盐罗非鱼鱼糜凝胶性能的影响[J].上海海洋大学学报, 2013, 22(3):466-474
[9]陆海霞,傅玉颖,李学鹏,等.漂洗工艺对秘鲁鱿鱼鱼糜凝胶特性的影响[J].食品研究与开发, 2010, 31(9):1-5
[10]徐文鑫.罗非鱼复合鱼糜加工工艺的研究[J].农业工程技术,2016, 5(2):24-25
[11]余永名,仪淑敏,徐永霞,等.鲢鱼与金线鱼混合鱼糜的凝胶特性[J].食品科学, 2016, 37(5):17-22
[12]辛美丽,王笑丹,朱志伟,等.几种配料对鲤鱼鱼丸品质的影响及贮藏过程品质变化[J].现代食品科技, 2010(8):810-814
[13]张静雅,陆剑锋,胡文忠,等.鲢鱼冷冻鱼糜抗冻剂的复配研究[J].食品科学, 2012, 33(2):127-132
[14]宋蕾,高天,马瑞雪,等.提高冷冻鸡肉丸食用品质的复合抗冻剂配方优化[J].食品科学, 2016, 37(8):13-17
[15] Sun F, Huang Q, Hu T, et al. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp[J]. International Journal of Biological Macromolecules, 2014,64(3):17-24
[2]何晓萌,黄卉,李来好.罗非鱼与四种海水鱼混合鱼糜的凝胶特性[J].食品工业科技,2017,39(6):8-12
[3]农业部渔业渔政管理局.中国渔业统计年鉴[Z].北京:中国农业出版社,2014:7-8
[4]陈海华,薛长湖.不同添加物对鲤鱼鱼糜蛋白凝胶品质改良的研究[J].食品与发酵工业, 2008, 34(10):79-84
[5]余永名,马兴胜,仪淑敏,等.豆类淀粉对鲢鱼鱼糜凝胶特性的影响[J].现代食品科技, 2016, 32(1):129-134
[6]贾丹,刘茹,刘明菲,等.转谷氨酰胺酶对鳙鱼糜热诱导胶凝特性的影响[J].食品科学, 2013, 34(9):37-41
[7]许艳顺,葛黎红,姜启兴,等.盐添加量和热处理对内酯鱼糜凝胶品质的影响[J].食品工业科技, 2013, 34(11):69-72
[8]钱娟,王继宏,田鑫,等.漂洗方式对低盐罗非鱼鱼糜凝胶性能的影响[J].上海海洋大学学报, 2013, 22(3):466-474
[9]陆海霞,傅玉颖,李学鹏,等.漂洗工艺对秘鲁鱿鱼鱼糜凝胶特性的影响[J].食品研究与开发, 2010, 31(9):1-5
[10]徐文鑫.罗非鱼复合鱼糜加工工艺的研究[J].农业工程技术,2016, 5(2):24-25
[11]余永名,仪淑敏,徐永霞,等.鲢鱼与金线鱼混合鱼糜的凝胶特性[J].食品科学, 2016, 37(5):17-22
[12]辛美丽,王笑丹,朱志伟,等.几种配料对鲤鱼鱼丸品质的影响及贮藏过程品质变化[J].现代食品科技, 2010(8):810-814
[13]张静雅,陆剑锋,胡文忠,等.鲢鱼冷冻鱼糜抗冻剂的复配研究[J].食品科学, 2012, 33(2):127-132
[14]宋蕾,高天,马瑞雪,等.提高冷冻鸡肉丸食用品质的复合抗冻剂配方优化[J].食品科学, 2016, 37(8):13-17
[15] Sun F, Huang Q, Hu T, et al. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp[J]. International Journal of Biological Macromolecules, 2014,64(3):17-24