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为提高鱼糜制品的品质,研究两种微波加热处理(单独微波和水浴微波联用)对白鲢鱼糜凝胶特性的影响。以凝胶强度、持水性、白度为检测指标,采用单因素和正交试验,优化得到单独微波加热和水浴微波联用加热的工艺条件;并采用凝胶溶解度、化学作用力、SDS-PAGE凝胶电泳、扫描电镜等检测方法,进一步研究不同加热处理方式对鱼糜凝胶蛋白质分子结构的影响。优化试验结果表明,单独微波加热的最佳工艺条件为微波功率600 W、微波时间60 s,此时凝胶强度608.64 g·cm,持水性83.64%,白度75.79;水浴微波联用加热的最佳工艺条件为水浴温度40℃,水浴时间1 h,微波功率450 W、微波时间60 s,此时凝胶强度627.37 g·cm,持水性85.37%,白度74.37。验证试验结果表明,在提高白鲢鱼糜凝胶特性方面,两种微波加热显著优于传统水浴加热(即水浴二段加热),且水浴微波联用加热比单独微波加热更好。
In order to improve the quality of the surimi products, the effects of two microwave heat treatments (separate microwave and water bath microwave combination) on the gel properties of silver carp surimi were studied. Using gel strength, water holding capacity and whiteness as detection indexes, single-factor and orthogonal experiments were used to optimize the conditions of microwave heating and microwave heating in water bath. The effects of gel solubility, chemical force, SDS-PAGE Gel electrophoresis, scanning electron microscopy and other detection methods to further study the different heat treatment on surimi gel protein molecular structure. The results of the optimization experiment showed that the optimal microwave heating conditions were microwave power 600 W, microwave time 60 s, gel strength 608.64 g · cm, water holding capacity 83.64%, whiteness 75.79. The optimum conditions were as follows: water bath temperature 40 ℃, water bath time 1 h, microwave power 450 W, microwave time 60 s, gel strength 627.37 g · cm, water holding capacity 85.37% and whiteness 74.37. Validation test results show that microwave heating is significantly better than traditional heating (ie, water bath heating), and water bath microwave heating is better than microwave heating alone in improving the gel properties of silver carp surimi.