作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2007年第8期70-72,共3页

摘　　要： 以凝胶强度和质构特性(TPA)为指标,对罗非鱼的超高压凝胶化工艺进行了优化。优选方案为:样品初温4℃,在300MPa下保压处理20min,随后再用90℃热处理30min。经验证,该工艺明显优于相应的单纯加热(二段法)和单纯加压(300MPa/20min)处理,预示超高压适当结合热处理有助于协同发挥压力和热力的各自优势。 Gel strength and Texture Proile Analysis （TPA） properties were chosen as indicators and the processing of ultra - high - pressure - gelling for Tilapia surimi was modified. The optimization condition is described as follows： the samples with original temperature of 4℃ were pressurized at 300MPa for 20rain, and then heated at 90℃ for 30rain. Compared with the samples gelatinized by pure heating （40℃/30min plus 90℃/30min） and pure pressurizing （ 300MPa/20min）, the modified processing shows better effects on the Tilapia surimi gelling properties, predicting the dominance of the co -operation of pressure with heat.

关 键 词： 罗非鱼糜 超高压 凝胶化 优化

领　　域： [轻工技术与工程] [轻工技术与工程]