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      2. 臭氧漂洗工藝對魚糜品質的影響
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        華中農業大學食品科學技術學院

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        華中農業大學自主科技創新基金


        The Effect of Ozone Rinsing Process on the Quality of Surimi
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        college of food science and technology of huazhong agricultural university

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        Independent Technology Innovation Fund of Huazhong Agricultural University

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          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,以白鰱魚肉為原料,采用傳統漂洗、一次臭氧漂洗、清水-臭氧水混合漂洗制備魚糜,研究了臭氧漂洗方式對魚糜凝膠強度、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,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, using silver carp (Hypophthalmichthys molitrix) as raw material, 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 increased ozone concentration, and carbonyl content in surimi rinsed with one ozone water was higher than surimi with traditional rinsing and mixed rinsing with tap water and ozone water. The degree of oxidation of surimi protein in one ozone rinsing was higher, the surimi protein formed more aggregates, and the performance of surimi gel was poor; mixed rinsing could reduce fat oxidation, reduce the oxidation degree of surimi protein by ozone, and improve Surimi whiteness and gel strength; and 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 to achieve the purpose of water-saving rinsing.

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        • 收稿日期:2020-09-04
        • 最后修改日期:2020-10-06
        • 錄用日期:2020-10-08
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