作　　者： ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《食品与发酵工业》 2007年第7期14-17,共4页

摘　　要： 将罗非鱼片用不同浓度的多聚磷酸盐溶液浸泡处理,研究了多聚磷酸盐在鱼片中的扩散规律。结果表明,磷酸盐在鱼片和磷酸盐溶液体系中呈双向扩散,在2%、4%、6%浓度的溶液中,扩散分2个阶段进行,初始阶段磷酸盐由鱼片向溶液扩散明显,最后阶段由溶液向鱼片扩散明显。表现为,鱼片中磷酸盐含量随浸泡时间的延长,先下降,再上升,最后达到平衡的扩散规律,最低时其含量分别为:2.99、3.31和3.50g/kg;平衡时其含量分别为:4.51、4.99和6.20g/kg;在0%和0.5%浓度的溶液中,由鱼片向溶液中扩散占优势,鱼片中磷酸盐含量不断下降,最后达平衡。平衡时其含量分别为1.79g/kg和2.37g/kg。 The polyphosphate diffusion in tilapia fillet dipped in different concentration polyphosphate solutions was studied. The results showed that： the phosphate in the system of tilapia fillet and STP solution was counter--current diffusion, the diffusion was divided into 2 stages in the 2%, 4% and 6% polyphosphate solutions, the phosphate diffusion from tilapia fillet to solution was found during the early stages, and the diffusion from solution to tilapia fillet was observed during the late stages. The phosphates content of tilapia fillet started to decrease to a certain time before showing an increase, and then reached balance at 4.51 g/ kg, 4.99 g/Kg and 6.20 g/kg, the lowest content of tilapia fillet was： 2.99 g/kg, 3.31 g/kg and 3.50 g/kg, respectively. In 0.5% and 0% solution, the diffusion from tilapia fillet to solution was obvious and the phosphates content of tilapia fillet decreasing during the dipping process till reached balance at 1.79 g/kg and 2.37 g/kg.

关 键 词： 多聚磷酸盐 罗非鱼 扩散

领　　域： [轻工技术与工程] [轻工技术与工程]