鲢鱼肉盐溶蛋白热诱导凝胶保水性的研究

[目的]研究鲢鱼肉盐溶蛋白热诱导凝胶的保水性,为鱼糜类产品的生产研究提供参考。[方法]以鲢鱼肉为试材,通过不同提取条件以及复合磷酸盐的添加量,比较盐溶蛋白热诱导凝胶保水性的变化。[结果]NaCl溶液的浓度、溶液的pH值、提取时间对保水性有明显的影响,最佳提取条件为NaCl浓度0.5 mol/L、pH值6.0、提取时间24 h;复合磷酸盐的含量对保水性有明显影响,最佳使用量分别为磷酸氢二钠0.40 g/kg,磷酸三钠1.67 g/kg,六偏磷酸钠0.33 g/kg。[结论]鱼糜类产品的保水性取决于提取液的浓度、pH值、提取时间以及复合磷酸盐的用量及种类。

Study on the Water-holding Capacity of the Gel Heat-induced from Salt Soluble Protein of Silver Carp Meat

[Objective] The reference for the production of the fish meat products was provided through the research on the gel-forming property of salt soluble protein of silver carp.[Method] The silver carp meat being taken as the experimental material,the variation of the water-holding capacity of the gel heat-introduced from its salt soluble protein was compared through the treatment with different extraction conditions and addition amounts of complex phosphate.[Results] The effect of the concentration and pH value...