多脂红身鱼鱼糜脱脂方法的对比试验研究-食品科学.PDF

※工艺技术 食品科学 2009, Vol. 30, No. 24 179 欧阳杰，蔡淑君，林 蔚，张敬峰，沈 建* (农业部渔业装备与工程重点开放实验室，中国水产科学研究院渔业机械仪器研究所，上海 200092) 为了验证离心法是否适用于多脂红身鱼鱼糜的脱脂，以鲐鱼为实验材料，分别采用0.3% NaCl(A)漂洗、 0.4% NaHCO3(B)漂洗、1% NaCl ＋0.25% NaHCO3(C)漂洗和蒸馏水漂洗后离心(D)(离心速度4000r/min ，温度20 ℃)4 种脱脂方法对鲐鱼鱼糜进行脱脂对比实验，脱脂时间均为30min ，用脱脂率、蛋白质损失率、弹性和白度衡量脱 脂效果。结果表明：离心脱脂法适合鲐鱼鱼糜的脱脂；4 种方法中，方法D 对鲐鱼鱼糜的脱脂效果最好，残脂 率仅为4.8% ，脱脂率达到95.2% ，弹性最好；方法C 脱脂后的白度最高；方法B 脱脂后的鱼糜蛋白质损失率最 高，超过了50% ，其他3 种脱脂法无显著差异。 多脂红肉鱼；脱脂；脱脂率；弹性；白度；蛋白质损失率 Comparison of Degreasing Methods for Fatty Red Fish Surimi OUYANG Jie ，CAI Shu-jun ，LIN Wei ，ZHANG Jing-feng ，SHEN Jian* (Key Laboratory of Fishery Equipment and Engineering, Ministry of Agriculture, Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China) Abstract：In order to validate the degreasing effect of centrifugation on fatty red fish surimi, Pneumatophorus japonicus was used as the experiment material to compare the degreasing effect of four methods such as rinsing with 0.3% NaCl (A), rinsing with 0.4% NaHCO3 (B), rising with 1% NaCl + 0.25% NaHCO3 (C), centrifugation at the speed of 4000 r/min followed by rinsing with distilled water (D) at 20 ℃. Degreasing time in each method was for 30 min. Degreasing rate, protein loss rate, flexibility and whiteness of surimi were used to evaluate the degreasing effect. Results indicated that centrifugation was a suitable method for degreasing of Pneumatophorus japonicus surimi. Among four methods, the method D exhibited the best degreasing effect with 4.8% residual fat rate, 95.2% degreasing rate and excellent flexibility although the method C provided the highest whiteness. In addition, the method B resulted in a maximum protein loss rate with more than 50%. K