碱性盐类对冷冻鱼糜保水性的影响.pdfVIP

68 2012, Vol.33, No.21 食品科学 ※基础研究 1,2 1,2 1,2 1,2 1,2,* 李莎莎 ，安玥琦 ，丁玉琴 ，赵思明 ，熊善柏 (1.华中农业大学食品科学技术学院，湖北 武汉 430070 ；2. 国家大宗淡水鱼加工技术研发分中心，湖北 武汉 430070) 摘 要：以白鲢鱼糜为研究对象，研究添加柠檬酸钠、乳酸钠对冷冻鱼糜保水品质的影响。结果表明，添加柠檬酸 钠、乳酸钠及两者的混合物可有效提高冷冻鱼糜的保水特性，且添加柠檬酸钠与乳酸钠的混合物优于单独添加柠檬 酸钠或乳酸钠。经正交试验优化，在鱼糜中添加0.25%乳酸钠和0.50%柠檬酸钠时，冷冻鱼糜的解冻损失率最低， 其离心损失率、煮制损失率与添加0.50% 的复合磷酸盐的冷冻鱼糜无显著差异(P ＞0.05)，按一定比例混合的柠檬酸 钠与乳酸钠可替代复合磷酸盐保水剂。 冷冻鱼糜；柠檬酸钠；乳酸钠；无磷保水剂 Effects of Alkaline Salts on Water-Holding Capacity of Frozen Surimi LI Sha-sha1,2，AN Yue-qi1,2，DING Yu-qin1,2，ZHAO Si-ming1,2，XIONG Shan-bai1,2,* (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China； 2. National Research and Development Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China) Abstract ：The individual and combined effects of sodium citrate and sodium lactate on the water-holding capacity (WHC) of frozen silver carp surimi were studied. The individual addition of sodium citrate and sodium lactate and their combination was effective in improving the WHC of frozen surimi, especially their combined use. The results of optimization by orthogonal array design indicated that the addition of 0.25% sodium lactate and 0.50% sodium citrate resulted in minimum thaw loss in frozen surimi and that no signifi cant differences in centrifugation loss and cooking loss were found compared with the addition of 0.50 compound phosphate (P 0.05). The combined use of sodium citrate and sodium lactate in a % ＞ given proportion may be an alternative to compound phosphate. Key words ：frozen fi sh surimi ；sodium citrate；sodium citrate；non-phosphor