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投稿时间:2023-10-28
投稿时间:2023-10-28
中文摘要: 为得到一种复配水分保持剂以降低磷酸盐用量并提高持水性,以黑鱼为对象,通过单因素试验探究不同浓度的三聚磷酸钠、焦磷酸钠、碳酸钠和柠檬酸对鱼片的增重率、解冻及熟化损失率和感官的影响。在此基础上,采用响应面法对各因素进行优化。结果表明,三聚磷酸钠浓度、焦磷酸钠浓度、碳酸钠浓度和柠檬酸浓度均对黑鱼片的品质影响显著。最佳条件为三聚磷酸钠浓度1.3%、焦磷酸钠浓度1%、碳酸钠浓度0.7%、柠檬酸浓度0.5%。在此条件下,增重率、解冻损失率、熟化损失率及感官评分分别为56.01%、3.93%、11.37%和7.6,具有磷酸盐较低、增重率较高、解冻和熟化损失率较低的优点。研究表明,该复配水分保持剂可提高黑鱼片持水性、降低磷酸盐用量。
Abstract:To obtain a composite water retention agent to reduce the consumption of phosphates and improve the water holding capacity,snakehead fish was studied. The effects of different concentrations of sodium tripolyphosphate,sodium pyrophosphate,sodium carbonate,and citric acid on the weight gain rate,thawing loss rate,ripening loss rate,and sensory score of snakehead fish fillets were studied by single factor experiments.On this basis,various factors were optimized by the response surface method. The results indicated that sodium tripolyphosphate,sodium pyrophosphate,sodium carbonate,and citric acid had significant effects on the quality of snakehead fish fillets. The optimal conditions were as follows:sodium tripolyphosphate of 1.3%,sodium pyrophosphate of 1%,sodium carbonate of 0.7%,and citric acid of 0.5%. Under these conditions,the weight gain rate,thawing loss rate,ripening loss,and sensory score were 56.01%,3.93%,11.37%,and 7.6,respectively,with the advantages such as lower phosphate content,higher weight gain rate,and lower thawing and ripening loss rates. The research showed that the composite water retention agent could improve the water holding capacity of snakehead fish fillets and reduce the concentration of phosphates.
keywords: snakehead fish water retention agent composite water retention agent water holding capacity formula optimization
文章编号:202502020 中图分类号: 文献标志码:
基金项目:福建省冷冻调理水产品加工重点实验室开放课题(FPKLRCAPP2023-01)
作者 | 单位 |
陈东清1,2,3 | 1.安井食品集团股份有限公司,福建 厦门 361022;2. 福建省冷冻调理水产品加工重点实验室,福建 厦门 361022;3. 厦门市速冻调制食品重点实验室,福建 厦门 361022 |
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