摘要
为降低白鲢鱼糜制品中的钠盐含量,在斩拌过程中添加氯化钠、氯化钾和氯化钙3种盐类,以凝胶强度、持水性和白度为评价指标,研究三者对鱼糜凝胶特性的影响。在单因素试验的基础上,采用Box-Benhnken试验设计和响应面分析法得到低钠盐优化配方。结果表明,白鲢鱼糜低钠盐的最优配方为:氯化钠质量分数1.0%、氯化钾质量分数1.0%、氯化钙质量分数0.5%,其中钠盐添加量的质量分数降低至1.0%,且复合盐总添加量的质量分数仅为2.5%。此条件下,白鲢鱼糜凝胶强度达到196.50 g.cm,持水性为76.37%,白度为75.44。
To reduce the sodium salt content of silver carp surimi-based products,the effects of three types of salt（sodium chloride,potassium chloride and calcium chloride） on properties of silver carp surimi gel were investigated by using gel strength,water-holding capacity（WHC） and whiteness as the indexes of surimi quality assessment during the chopping process.Box-Benhnken design（BBD） and response surface methodology（RSM） were adopted to obtain the optimum formula on the basis of results of single-factor experiments.The result indicated that the optimum formula was sodium chloride 1.0% by mass,potassium chloride 1.0% by mass and calcium chloride 0.5% by mass,respectively.The sodium salt content was lowered to 1.0% by mass,and the total salt content only reached to 2.5% by mass.Under the above conditions,the gel strength of silver carp surimi was 196.50 g·cm,the WHC value was 76.37% and the whiteness was 75.44.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2012年第10期143-150,共8页
Transactions of the Chinese Society for Agricultural Machinery
基金
安徽省重大科技攻关专项资助项目(08010301078)
关键词
白鲢
低钠鱼糜
凝胶强度
持水性
白度
响应面法
Silver carp
Low-sodium surimi
Gel strength
Water-holding capacity
Whiteness
Response surface methodology
