作　　者： ; ; ; ;

机构地区： 成都大学

出　　处： 《成都大学学报（自然科学版）》 2009年第4期287-290,共4页

摘　　要： 比较了漂洗和氧化剂(双氧水、次氯酸钠)对罗非鱼鱼糜的凝胶强度、白度及保水性的影响.结果表明:漂洗和氧化剂都显著(p<0.05)提高了鱼糜凝胶的白度和凝胶强度;在氧化剂用量较小时,氧化剂虽然提高了鱼糜凝胶的白度,但是对鱼糜凝胶强度的提高程度与漂洗一次相比无显著差异(p>0.05);漂洗和添加少量的双氧水提高了鱼糜凝胶的保水性;电泳图显示,氧化剂的作用导致鱼糜凝胶中部分蛋白质的含量降低. Effects of patch and oxidant （hydrogen peroxide and sodium hypochlorite） on gelling strength, whiteness, and water holding capacity of minced Tilapia fish were compared. The findings show that both potch and oxidant increase gelling strength and whiteness of minced Tilapia fish significantly （ p 〈 0.05） ; with a small dosage of oxidant, the whiteness of minced fish is increased, but there is no evident difference between the increased gelling strength and that of washed once by patch （p 〉 0.05） ;the potch with a small amount of hydrogen peroxide can increase water holding capacity of minced fish. Electro photogram shows the function of oxidant causes the low protein abundance in gelled minced fish.

关 键 词： 鱼糜 凝胶强度 漂洗 氧化剂

领　　域： [轻工技术与工程] [轻工技术与工程]