作　　者： ; ; ; ; (邓敏蕾）;

机构地区： 广东省水产品加工与安全重点实验室湛江524088

出　　处： 《食品工业》 2015年第7期37-40,共4页

摘　　要： 以金鲳鱼为原料制成冷冻鱼糜,通过进行擂溃、加热等工艺的优化以及凝胶增强剂(乳酸钙、琼胶和海藻酸钠)的正交试验,得到金鲳鱼鱼糜制品的最佳工艺及凝胶增强剂的最佳配方。试验结果表明采用擂溃20 min和二段加热法中50℃20 min组合生产的金鲳鱼鱼糜制品凝胶强度最高;添加0.15%乳酸钙、1.0%琼胶和0.6%海藻酸钠的金鲳鱼鱼糜制品凝胶强度最好。 Frozen surimi products were produced by Trachinotus ovatus. The optimal procedure was obtained through the process optimization of smashing and heating, as well as the orthogonal experiment of gel intensifier additions （calcium lactate, agar and sodium alginate）. The results showed that the gel strength was maximal in the group with smashing 20 min and double 50 ℃ heating for 20 min. And surimi products had the best gel strength with 0.15% calcium lactate, 1.0% agar and 0.6% sodium alginate.

关 键 词： 金鲳鱼 鱼糜制品 加工工艺 凝胶强度

领　　域： [轻工技术与工程] [轻工技术与工程]