农业机械学报2011，Vol.42Issue(12)：164-170,7.
卡拉胶和超高压对鱼糜凝胶性质的影响
Effects of Ultra-high Pressure and Carrageenan on Gelling Properties of Surimi from Silver Carp, Hypophthalmichthys molitrix
摘要
Abstract
Surimi gel added with carrageenan from silver carp ( Hypophthalmichthys molitrix) processed by ultra-high pressure (UHP) and a two-stage heat treatment was formed. The gel strength, whiteness and pH values were measured, respectively. The effects of pressure, time and carrageenan addition (mass percentage) on the gelling properties of silver carp surimi were studied. The single-factor experiments showed that gel strength decreased significantly when pressure was more than 300 Mpa, while there was no significant change in gel strength when time and carrageenan addition were more than 10 min and 0. 8% , respectively. The optimum conditions were optimized with orthogonal experiments as follows: pressure of 300 Mpa, time of 10 min and carrageenan addition of 0. 8% . UHP treatment conditions had an effect on gel strength in an order of pressure, time, carrageenan addition. This study indicated that UHP treatment with carrageenan addition could well modify the effect on the formation of silver carp surimi gel.关键词
白鲢/超高压/卡拉胶/凝胶强度Key words
Silver carp/ Ultra-high pressure/ Carrageenan/ Gel strength分类
轻工纺织引用本文复制引用
陆剑锋,邵明栓,林琳,叶应旺,陈从贵,姜绍通..卡拉胶和超高压对鱼糜凝胶性质的影响[J].农业机械学报,2011,42(12):164-170,7.基金项目
安徽省重大科技攻关专项(08010301078) （08010301078）
