摘要
罗非鱼采肉之后分别进行50、60℃的水浴及15、30s的微波预处理,以盐溶性蛋白、肌原纤维蛋白中ATPase活性、流变性和持水性为指标,对所得的鱼糜进行研究,探究不同预处理方式对鱼糜在冻藏过程中品质的影响。结果表明,不同的预处理方式对鱼糜蛋白在冻藏过程的变化有不同的影响。微波处理30s的鱼糜抗冻效果最佳,微波15s对其冷冻过程中质量的保存有不利影响。高温预处理中,60℃、30s预处理的效果较好,但相对于微波30s处理有一定差距。
The salt soluble protein,the ATPase activity of myofibrillar protein rheology and water holding capacity of surimi which was pretreated under the condition of 50℃ and 60℃ water bath heating and microwave in different time was respectively investigated.The effect of different pretreatments on the quality of the surimi during frozen storage was explored. The results showed that freeze resistance of surimi which was preteated 30s under microwave was the best.Microwave tSs had adverse effects on the quality during preservation.In the pretreatment of tempreture,60℃ 30s pretreatment was better, but was not sianificant compared to microwave treatment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期167-169,181,共4页
Science and Technology of Food Industry
关键词
鱼糜
预处理
抗冻性
surimi
pretreatment
antifreezing
