摘要
以新鲜金鲳鱼片为试验材料,以保水性常规指标浸泡增重率和解冻损失率为检测标准,确定了谷氨酰胺转氨酶(TG酶)、海藻糖、柠檬酸钠、碳酸氢钾4种无磷保水剂的正交复配最优配方;并以保水性、质构及低磁场核磁特性为评价指标,将最优配方与复合磷酸盐相比较,研究了冻藏45 d内保水性的变化。结果表明,复合无磷保水剂最优配方为0.6%TG酶、0.4%海藻糖、1.0%柠檬酸钠和2.0%碳酸氢钾;冻藏45 d的保水试验结果表明,复合无磷保水剂与复合磷酸盐组相比,各项指标均表现出较好的保水性能;保水性常规指标显示,复合无磷保水剂处理组浸泡增重率有所增高,解冻损失率和蒸煮损失率有显著降低;其质构特性优于复合磷酸盐组,硬度、咀嚼性适中,弹性较好;复合无磷保水剂处理组低磁场核磁特性优于复合磷酸盐组,T2弛豫时间所表现出的保水性能比较稳定;在实际生产中可以用来代替复合磷酸盐。
Taking fresh golden pompano fillets as material,weight gain rate of water retention routine index and defrost loss rate as testing standard,the optimal formula for orthogonal compounding of TG,trehalose,Na-citrate and K-Lyte was studied in this experiment.Through the comparison between the optional formula and the Phosphate with water retention,texture and low-field nuclear magnetic characteristics as evaluatingindicators,the change of water retention in 45 frozen storage days was observed.The result show that the optional formula of composite non-phosphate additive is of 0.6%TG enzyme,0.4%trehalose,1.0%sodium citrate and 2.0%potassium bicarbonate.The experiment of 45 d cold storage shows that compared with the phosphate group,the water-retaining agent of composite non-phosphate additive grouper forms much better in all the factors.The routine factors show that the weight gain rate of water retention increases,and the defrost loss rate and the cooking loss rates obviously decrease.Texture characteristics are better,and the water-retaining agent of composite non-phosphate additive group has preferable hardness,chewiness and better elasticity.T2 is relatively stable for water holding capacity.It can be applied in practice to take the place of phosphate.
作者
于淑池
周海英
YU Shuchi;ZHOU Haiying(Hainan Seafood Engineering Technology Research Center,Hainan Tropical Ocean University,Hainan 572022)
出处
《食品工业》
CAS
北大核心
2020年第1期120-124,共5页
The Food Industry
基金
海南热带海洋学院海洋食品工程技术研究中心项目.
关键词
金鲳鱼片
无磷保水剂
冻藏
保水性
质构
低磁场核磁共振
golden pompano fillet
non-phosphate additive
frozen storage
water-holding capacity
texture
low field-nuclear magnetic resonance(LF-NMR)
