摘要
向沙光鱼骨中加入含柠檬酸的料酒溶液,将物料依次进行酸处理、热处理、匀浆处理以及过滤处理,研究不同处理对物料可溶性钙含量的影响。结果表明,随着物料处理工序的增加,样品的可溶性钙含量均有显著增加(P<0.05),尤其是热处理和过滤处理对提高物料可溶性钙含量非常重要。为制备高可溶性钙含量的骨泥,应适当增加柠檬酸与鱼骨的质量比。但柠檬酸与鱼骨质量比从0.4%增加至0.5%导致样品的感官品质显著降低(P<0.05),因此在选择柠檬酸添加量时应权衡物料可溶性钙含量和感官品质的取舍。所制备的Ⅰ型骨泥具有特殊的颗粒肉质口感,但细腻度不足。较之于Ⅰ型骨泥,所制备的Ⅱ型骨泥的口感更细腻、可溶性钙含量和水分含量更高,但脂肪和蛋白质含量更低。
The cooking wine solution of citric acid was added into Synechogobius hasta bones,and then the materials were treated by acid,heating,homogenization and filtration in turn.The effects of different treatments on the soluble calcium content of materials were mainly investigated in this work.The results showed that the soluble calcium contents of materials significantly(P<0.05)increased with the increase of material treatment process.Especially,the heat treatment and the filtration were very important to improving the soluble calcium content of materials.The quality ratio of citric acid to fish bone should be suitably increased in order to prepare bone pastes with high soluble calcium level.But the sensory quality of samples significantly(P<0.05)decreased when the ratio increased from 0.4% to 0.5%.Therefore,the soluble calcium content and the sensory quality of samples might be make a choice when making decisions on the amount of added citric acid.The preparedⅠ-type bone pastes exhibited specially grainy texture and weak smooth.Compared withⅠ-type bone pastes,the preparedⅡ-type bone pastes exhibited more smooth taste,higher soluble calcium content and water content,and lower fat content and protein content.
作者
柏杨
潘守昊
王灵昭
伊泽全
颜冬梅
于维霞
程远霞
邱春江
BAI Yang;PAN Shou-hao;WANG Ling-zhao;YIZe-quan;YAN Dong-mei;YU Wei-xia;CHENG Yuan-xia;QIU Chun-jiang(College of Marine Life and Fisheries,Jiangsu Ocean University,Lianyungang 222005,Jiangsu,China;Lianyungang Baixianwu Food Co.,Ltd.,Lianyungang 222199,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第11期84-88,共5页
Food Research and Development
基金
江苏省科技计划项目(苏北科技专项项目)(SZ-LYG2017017)
江苏省产学研合作项目(BY2018212)
江苏省研究生科研与实践创新计划项目(SJCX18_0947)
江苏省研究生科研与实践创新计划项目(SJCX19_1007)。
关键词
沙光鱼骨
柠檬酸
骨泥
可溶性钙含量
感官品质
Synechogobius hasta bone
citric acid
bone paste
soluble calcium content
sensory quality
