冰藏鲢的鲜度变化对其鱼糜凝胶作用的影响

通过比较不同冰藏时间的鲢所制鱼糜在各种加热温度下的凝胶化和凝胶劣化的特性，考察了鲢的鲜度变化与鱼糜凝胶作用能力的关系。实验结果表明：冰藏０￣９天鲢鱼糜，在３０℃低温一段加热时凝胶的形成与链鲜度关系不大；８５℃一段加热时，凝胶化能力随鲜度下降而降低；３０￣８５℃二段加热与３０℃一段加热相比，两者凝胶破断强度之间的差值随鲢鲜度的下降而减小；６０℃加热条件下，凝胶劣化程度随原料鲜度下降而明显加剧。据此可见：鲜度对鲢鱼糜凝胶作用能力的影响主要表现在凝胶劣化方面。８５℃高温一段加热和３０￣８５℃二段加热的凝胶强度之所以受鲜度下降而影响，都是由于加热时经过了易劣化的６０℃温度区所致。从总体上看，鲢肉蛋白质在冰藏条件下较为稳定，保持较强的凝胶化能力。

Effect of freshness for iced silver carp on gel formation

The correlation between gel formation and gel collapse of surimi processed from iced silver carp in various storage time was compared. Also, the correlation between freshness of carp fish and gel formation was investigated. The experimental results indicated that little relation was found between fish freshness and gel formation of surimi processed from iced carp stored for 0 - 9days under one-step heating at 30t, but the extent of gel collapse was seriously increased with the decrease of fish fish freshness under one-step heating at . When surimi heated one-step at , gel formation was decreased with fish freshness depreciated. Comparing two-step heating at 30 and 85 with one-step heating at 30, the difference of breaking strength between the two was lessened with the decrease of fish freshness. As mentioned above, it is thus evident that the effect of fish freshness on gel formation of carp surimi mainly manifested in gel collapse. Gel formation of fish surimi heated by one-step at 85 was lower with the decrease of fish freshness. The difference of gel strength between two-step heating at 30 85 and one-step heating at 30 became smaller with the decrease of fish freshness, because the region where gel easily collapsed was gone over. However, muscle protein of iced silver carp exhibited rather stable and showed high in gel forming ability.