加热方式对白鲢鱼糜类素材凝胶形成能力的影响

以白鲢鱼糜,鱼糜 大豆蛋白复合素材为实验对象,研究了水浴、微波以及微波与水浴联合的三种不同加热方式对样品凝胶形成能力的影响,并通过电镜实验对样品微观结构加以观察,从而考察样品凝胶特性与微观结构的相关性。结果表明:(1)在达到相同凝胶强度的条件下,微波加热较传统水浴加热在处理时间上明显缩短,且微波加热由于具有瞬时升温的特点从而未出现水浴加热中存在的中温凝胶劣化现象。(2)在相近温度下,加热方式对单一鱼糜样品为微波水浴联合加热的样品凝胶强度最大,其次是微波单独加热,水浴加热最小,而对鱼糜大豆蛋白复合样品而言,微波单独加热的样品凝胶强度最大,其次是微波水浴联合加热,水浴加热最小。(3)不同凝胶样品微观结构的电镜实验显示微波加热比水浴加热下样品的组织结构更均匀致密,这与样品的凝胶强度的差异性相一致。

Effects of heating methods on gel-forming ability of silver carp( Hypophthalmichthys molitrix) surimi

Effects of different heating methods on the gel-forming ability of silver carp (Hypophthalmichthys molitrix) surimi and soybean protein blended surimi (composite surimi) were studied. The microstructures of various surimi samples were observed under scanning electron microscope. The relation between gel characteristics and its microstructure was also surveyed. The results showed that (1) microwave heating was much faster than conventional waterbath heating in attaining the same gel strength and no appearance of gel collapse in microwave heating method due to its fast temperature rise; (2) under nearly same temperature heated, the strength of simplex surimi gel formed by micro wave-waterbath combined heating exhibited the highest and the lowest by waterbath heating; the strength of composite surimi gel formed by single microwave heating showed the strongest and the least by waterbath heating; (3) the microstructures of gel samples which were heated by microwave to a given temperature showed more uniform, fine and compact structure in micrographs than those heated by waterbath. Also, it was in consistent with the variation of gel strength.