安徽农业科学2017，Vol.45Issue(14)：80-82,3.
离子强度对鱿鱼鱼糜凝胶性能的影响
The Effect of Ionic Strength on the Gelling Property of Squid Surimi
郭颖 1高红亮 2郭萍 2麻丽霞 2任晨霞2
作者信息
- 1. 长治医学院中心实验室,山西长治 046000
- 2. 华东师范大学,上海 200062
- 折叠
摘要
Abstract
[Objective] To study the effect of ionic strength on the gelling property of squid surimi.[Method] Adding sodium salt,calcium salt and magnesium salt into wash liquid,its action effects of different compositions in wash liquid on the gel strength of surimi products were studied by single factor experiment and orthogonal experiment.[Result] With the increase of ionic concentration in wash liquid, the gel strength of squid surimi increased first and then decreased.When the concentration of NaCl in wash liquid was 2.0%, the concentration of calcium chloride was 0.2%, and the concentration of MgCl2 was 0.15%, the gel strength of squid surimi reached its maximum.In the orthogonal test, in the condition of 0.05% MgCl2, 0.4% calcium chloride and 2.0% NaCl, the gel strength of squid surimi reached its maximum.[Conclusion] The study optimized rinse process condition,in order to provide theoretical basis for marine food processing.关键词
离子强度/鱿鱼鱼糜/凝胶性能Key words
Ionic strength/Squid surimi/Gel performance分类
农业科技引用本文复制引用
郭颖,高红亮,郭萍,麻丽霞,任晨霞..离子强度对鱿鱼鱼糜凝胶性能的影响[J].安徽农业科学,2017,45(14):80-82,3.
