• <mark id="l0x4h"></mark>

      <u id="l0x4h"></u>
        <ins id="l0x4h"></ins>

      1. <bdo id="l0x4h"></bdo>
      2. 臭氧漂洗工藝對鰱魚糜品質的影響
        DOI:
        作者:
        作者單位:

        作者簡介:

        通訊作者:

        中圖分類號:

        基金項目:

        華中農業大學自主科技創新基金(2662020SCPY006); 國家現代農業產業技術體系專項(CARS-45-28)


        Effect of ozone rinsing process on quality of sliver carps surimi
        Author:
        Affiliation:

        Fund Project:

        • 摘要
        • |
        • 圖/表
        • |
        • 訪問統計
        • |
        • 參考文獻
        • |
        • 相似文獻
        • |
        • 引證文獻
        • |
        • 資源附件
        • |
        • 文章評論
          摘要:

          為解決魚糜漂洗工藝中用水量過大的問題,以及研究臭氧漂洗工藝對魚糜品質的影響,以鰱魚肉為原料,采用傳統漂洗、一次臭氧漂洗、自來水-臭氧水混合漂洗制備魚糜,研究臭氧漂洗方式對鰱魚糜凝膠強度、色度及不良氣味的影響。結果顯示,羰基含量隨臭氧濃度的增加而增加,一次臭氧漂洗的魚糜中的羰基含量高于傳統漂洗和混合漂洗的魚糜,〖JP+2〗表明一次臭氧漂洗的魚糜蛋白的氧化程度較高,魚糜蛋白形成較多的聚集,魚糜凝膠性能較差;混合漂洗可以減少脂肪氧化、降低臭氧對魚糜蛋白的氧化程度、提高魚糜白度以及凝膠強度、且臭氧質量濃度為8 mg/L的混合漂洗能有效改善魚糜品質。同時,用水量減少了1/3,達到了節水漂洗的目的。

          Abstract:

          In order to solve the problem of excessive water consumption in the surimi rinsing process,and to study the effect of ozone rinsing on the quality of surimi,silver carp surimi was prepared by traditional rinsing,one ozone rinsing,and mixed rinsing with tap water and ozone water. The effects of three modes of ozone water rinsing on the strength,color and bad smell of surimi gel were compared. The results showed that the carbonyl content increased with increasing ozone concentration,and carbonyl content in surimi rinsed with one ozone water was higher than surimi with the other rinsing modes. For the samples with one ozone rinsing,the proteins were oxidated to a higher extent,and formed more aggregates,resulting in a poor gel performance. Mixed rinsing could reduce fat oxidation,reduce the oxidation degree of surimi protein by ozone,and improve the whiteness and gel strength of surimi gel. In addition,mixed rinsing with an ozone concentration of 8 mg/L could effectively improve the quality of surimi. At the same time,the water consumption was reduced by 1/3,achieving the purpose of water-saving rinsing.

          參考文獻
          相似文獻
          引證文獻
        引用本文

        阮秋鳳,蔣文馨,熊善柏,尹濤,胡楊,劉茹,劉友明,尤娟.臭氧漂洗工藝對鰱魚糜品質的影響[J].華中農業大學學報,2020,39(6):67-73

        復制
        分享
        文章指標
        • 點擊次數:
        • 下載次數:
        • HTML閱讀次數:
        • 引用次數:
        歷史
        • 收稿日期:2020-09-04
        • 最后修改日期:
        • 錄用日期:
        • 在線發布日期: 2020-12-01
        • 出版日期:
        牌九游戏