作　　者： ; ;

机构地区： 华南农业大学食品学院食品科学系

出　　处： 《食品科学》 2000年第2期30-31,32,共3页

摘　　要： 探讨了 ＣａＣｌ２、 ＥＤＴＡ及不同热处理对鱼糜凝胶强度的影响。结果表明， Ｃａ２＋对鱼糜凝胶强度有重要作用．ＣａＣｌ２，（６０ｍｍｏｌ／ｋｇ）在４０℃下可明显提高鱼糜凝胶强度，而在９０℃和６０℃下效果均不明显。当ＣａＣｌ２，浓度增至１２０ｍｍｏｌ／ｋｇ时，效果与６０ｍｍｏｌ／ｋｇ时相比无显著提高。加入ＥＤＴＡ会导致鱼糜凝胶强度的下降。 The effect of caloium chloride on the Surimi gelation during three thermal treatments with or without setting was studied in comparison with the effect of EDTA.The results indicated that improved gel functionality was likely due to Ca2+ at certain suitable concentration.When 40 stting was applied to surimi.calcium chloride was most effective .but the 60 . and the 90 setting had little improvements On the gelation.The gelation of surimi had a better improvement by adding CaCl2 at 60mmol/kg than the control.But the adding of EDTA had a worsening effect instead.

关 键 词： 钙 热处理 鱼糜 凝胶强度 鱼糜制品

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]