草鱼和鲢鱼鱼糕品质及其微冻特性

doi:10.7506/spkx1002-6630-201210061

食品科学 ›› 2012, Vol. 33 ›› Issue (10): 293-297.doi: 10.7506/spkx1002-6630-201210061

草鱼和鲢鱼鱼糕品质及其微冻特性

傲特海，米红波，茅林春*

浙江大学生物系统工程与食品科学学院

出版日期:2012-05-25 发布日期:2012-05-07
基金资助:
浙江大学大学生科研训练计划项目(SRTP)

Quality and Chilling Properties of Kamaboko Gels from Grass Carp and Sliver Carp

AO Te-hai， MI Hong-bo， MAO Lin-chun*

(School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China)

Online:2012-05-25 Published:2012-05-07

摘要/Abstract

摘要： 测定草鱼和鲢鱼鱼糕的营养成分，以及在－2℃贮藏期间的硬度、弹性、持水性、白度、细菌总数、挥发性盐基氮(TVB-N)含量和硫代巴比妥酸还原值(TBARS)的变化。结果表明：鲢鱼鱼糕的蛋白质含量明显高于草鱼鱼糕(P＜0.05)，水分、脂肪和灰分含量无显著性差异(P＞0.05)；持水性和弹性都随微冻时间的延长而下降，硬度和白度则呈现先上升后下降的趋势；微冻过程中，细菌总数、TVB-N含量、TBARS值逐渐增加。微冻和真空包装相结合可以使草鱼和鲢鱼鱼糕保质期达到56d以上。

关键词: 草鱼, 鲢鱼, 鱼糕, 微冻, 贮藏

Abstract: The nutrition compositions and properties of kamaboko gels prepared from grass carp and sliver carp were compared. Hardness, springiness, water-holding capacity, whiteness, aerobic bacterial count, total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) were determined during chilling storage at －2 ℃. Results indicated that there were no significant difference in contents of water, fat and ash between kamaboko gels from grass carp and sliver carp. However, total protein content in gel from sliver carp was significantly higher than that from grass carp. Water-holding capacity and springiness revealed a gradual decrease, but hardness and whiteness revealed an increase within 28－35 d and then a decline. Aerobic bacterial count, TVB-N and TBARS exhibited an increase during storage. The shelf life of kamaboko gels could be reached to 56 days under the conditions of vacuum packaging and chilling storage.

Key words: grass carp, silver carp, kamaboko gels, chilling storage

中图分类号:

S986.1

傲特海，米红波，茅林春. 草鱼和鲢鱼鱼糕品质及其微冻特性[J]. 食品科学, 2012, 33(10): 293-297.

AOTe-hai，MIHong-bo，MAOLin-chun. Quality and Chilling Properties of Kamaboko Gels from Grass Carp and Sliver Carp[J]. FOOD SCIENCE, 2012, 33(10): 293-297.

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草鱼和鲢鱼鱼糕品质及其微冻特性

Quality and Chilling Properties of Kamaboko Gels from Grass Carp and Sliver Carp

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