冰温贮藏对鲢、草、鲤鱼糜制品品质的影响

doi:10.7506/spkx1002-6630-201612049

食品科学

• 包装贮运 • 上一篇

冰温贮藏对鲢、草、鲤鱼糜制品品质的影响

杨华1，张建斌1，吴晓2，马俪珍3,*

1.天津农学院动物科学与动物医学学院，天津 300384；2.山西农业大学食品科学与工程学院，山西太谷 030801；
3.天津农学院食品科学与生物工程学院，天津 300384

出版日期:2016-06-25 发布日期:2016-06-29
通讯作者: 马俪珍
基金资助:
天津市科委科技支撑项目（13ZCZDNC01600）

Effect of Ice-Temperature Storage on Properties of Silver Carp, Grass Carp and Common Carp Surimi

YANG Hua1, ZHANG Jianbin1, WU Xiao2, MA Lizhen3,*

1. College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China;
2. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China;
3. College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China

Online:2016-06-25 Published:2016-06-29
Contact: MA Lizhen

摘要/Abstract

摘要：

为了明确冰温对淡水鱼糜制品品质的影响，以鲢鱼、草鱼、鲤鱼鱼糜制品为研究对象，通过测定三者在冰温贮藏后鱼糜饼的蒸煮损失率、L*值、持水性、质构特性、硫代巴比妥酸反应物（thiobarbituric acid reactivesubstances，TBARS）值等指标，分析冰温贮藏过程中其品质的变化。结果表明：随冰温贮藏时间的延长，鲢鱼鱼糜制品的蒸煮损失率先降低后升高，草鱼和鲤鱼鱼糜制品呈降低趋势；3 种鱼糜制品的持水性均随冰温贮藏时间的延长而降低；鲢鱼鱼糜制品的L*值和剪切力均随冰温贮藏时间的延长而降低，草鱼和鲤鱼鱼糜制品的L*值、剪切力值随冰温贮藏时间的延长呈波动的变化；3 种鱼的硬度、弹性、黏聚性、咀嚼度随贮藏时间的延长而呈降低。3 种鱼糜制品的剪切力值差异显著（P＜0.05），鲢鱼鱼糜制品的硬度、弹性、黏聚性以及咀嚼度显著低于草鱼和鲤鱼鱼糜制品（P＜0.05）。3 种鱼鱼糜制品的TBARS值均随冰温贮藏时间的延长而升高。鲢鱼、草鱼和鲤鱼鱼糜制品在冰温（－1.5±0.03）℃条件下最佳的贮藏期为3 周。

关键词: 冰温贮藏, 鱼糜制品, 品质

Abstract:

This study was designed to explore the effect of ice-temperature storage on the quality of silver carp, grass carp
and common carp surimi. Changes in quality indicators including cooking loss, L* values, water holding capacity, texture
properties and thiobarbituric acid reactive substances (TBARS) value were measured during the ice-temperature storage of
surimi. As the ice-temperature storage time increased, the cooking loss of silver carp surimi fell first then rose, while both
grass carp and common carp surimi indicated a progressive decline in cooking loss. Water holding capacity of all three
surimi samples declined as the ice-temperature storage time increased. The L* values and shearing force of silver carp surimi
declined as the ice-temperature storage proceeded while both grass carp and common carp surimi exhibited fluctuations in
these two parameters. The hardness, springiness, cohesiveness and chewiness of all surimi samples dropped with increasing
ice-temperature storage time. In addition, their shearing forces were significantly different from each other. The hardness,
springiness, cohesiveness and chewiness of silver carp surimi were significantly lower than those of grass carp and common
carp surimi. TBARS values of three surimi samples increased as a response to increased ice-temperature storage time. The
suitable ice-temperature storage duration for silver carp, grass carp and common carp surimi was three weeks.

Key words: ice-temperature storage, surimi, properties

中图分类号:

TS254.4

杨华，张建斌，吴晓，. 冰温贮藏对鲢、草、鲤鱼糜制品品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201612049.

YANG Hua, ZHANG Jianbin, WU Xiao, MA Lizhen. Effect of Ice-Temperature Storage on Properties of Silver Carp, Grass Carp and Common Carp Surimi[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201612049.

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冰温贮藏对鲢、草、鲤鱼糜制品品质的影响

Effect of Ice-Temperature Storage on Properties of Silver Carp, Grass Carp and Common Carp Surimi

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