超高压处理与添加复合磷酸盐对海鲈鱼保水性的比较-食品科学.PDFVIP

56 2013, Vol.34, No.06 食品科学 ※工艺技术 超高压处理与添加复合磷酸盐对 海鲈鱼保水性的比较 尚校兰，刘安军* (天津科技大学食品工程与生物技术学院，天津 300457) 摘 要：比较添加复合磷酸盐和超高压处理两种方法对海鲈鱼鱼糜蒸煮损失率的影响；并对不同条件处理的海鲈鱼 肌肉组织进行观察，从微观角度阐述超高压处理对海鲈鱼保水性的机理。结果表明：当磷酸三钠、三聚磷酸钠、 焦磷酸钠、六偏磷酸钠添加量分别为1.0、2.0、1.0、1.5g/kg时，海鲈鱼鱼糜具有最小的蒸煮损失率，为25.34% ；当 施加400MPa压力时，蒸煮损失率最小，为24.53% 。高压处理能增加海鲈鱼的肌节长度，引起肌丝之间网络空间加 大，有利于水分的滞留。 关键词：超高压；磷酸盐；保水性；肌节 Comparative Effects of Ultra High Pressure and Compound Phosphate on Water-Holding Capacity of Sea Bass * SHANG Xiao-lan，LIU An-jun (College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) Abstract ：The effects of ultra high pressure treatment and compound phosphate on cooking loss of sea bass were studied. The muscle tissue of sea bass subjected to different processing treatments was observed to explore water retention mechanism of sea bass. The results showed addition of 1.0 g/kg trisodium phosphate, 2.0 g/kg tripolyphosphate, 1.0 g/kg pyrophosphate and 1.5 g/kg hexametaphosphate resulted in minimal cooking loss of 25.34 %. In addition, high-pressure treatment at 400 MPa provided a cooking loss of 24.53%. The increased sarcomere length of sea bass due to the high- pressure treatment resulted in network space between muscle fibers, thus facilitating water retention. Key words ultra-high pressure phosphate water-holding capacity sarcomere ： ； ； ； 中图分类号：S986.1 文献标志码：A 文章编号：1002-6630(2013)06-0056-04 肉制品及水产品的保水性是衡量其质量的一个重要 压处理，海鲈鱼鱼糜制品的保水性大小，并通过激光 质量指标。目前，国内外应用不同添加剂及方法提高肉 共聚焦显微镜对不同条件处理的海鲈鱼肌肉组织进行 制品及水产品的保水性的研究很多。Alvarez等[1]研究了