海水鱼丸加工工艺及外源添加剂对高温杀菌后鱼丸品质保持研究

为获得耐高温杀菌的高品质海水鱼丸,本文以海水杂鱼糜为原料,确定制作海水鱼丸最佳工艺参数后,以白度、持水性、弹性、硬度、凝胶强度、热稳定性及微观结构为指标,研究添加卡拉胶、转谷氨酰胺酶(TG酶)或两者复配对高温杀菌后鱼丸品质保持的影响。结果发现:以海水杂鱼糜质量为基数,淀粉添加15%,大豆蛋白添加4%,食盐添加1%,姜粉添加1%,料酒添加3%,水添加40%,葱末添加3%时海水鱼丸具有较好的感官品质。外源添加剂的加入可显著改善高温杀菌后海水鱼丸的弹性、凝胶强度、硬度及热稳定性(P<0.05),但对白度改善效果不显著(P>0.05),其中卡拉胶∶TG酶为3∶7时,海水鱼丸的持水性为80.73%±0.78%,硬度为(470.96±15.09) g,能够有效减少鱼糜凝胶网状结构的空间间隙,具有较好的热稳定性,与单独添加卡拉胶或TG酶相比,两者复配后能够有效改善高温杀菌后海水鱼丸的食用品质。

Study on Processing Technology and Quality Maintenance of Seawater Fish Balls on External Additives after Thermal Sterilization

In this paper,to obtain high quality seawater fish balls resistant to thermal sterilization,the best formula of fish balls processed by seawater miscellaneous surimi were studied firstly.Whiteness,water holding capacity,springiness,hardness,gel strength,thermal stability and microstructure were used as indicators to investigate the effects of carrageenan,transglutaminase or a complex addition of both on the quality maintenance of seawater fish balls after thermal sterilization.The results showed that base on the mass of seawater miscellaneous surimi,starch content was 15%,soybean protein content was 4%,salt addition was 1%,ginger powder was 1%,cooking wine addition was 3%,water addition was 40%,and chopped scallions addition was 3%,sea fish balls had better sensory quality. And different additives addition significantly enhanced springiness,gel strength,hardness and thermal stability of seawater fish balls than control(P<0.05),except for the whiteness(P>0.05). When the ratio of carrageenan to transglutaminase was 3 to 7,the water holding capacity and the hardness of seawater fish balls were 80.73%±0.78% and(470.96±15.09) g,respectively.In addition,the gaps between surimi gel network structure reduced markedly,and the seawater fish balls also exhibited good thermal stability.Therefore,compared with the addition of single additive,complex addition effectively improved the edible quality propertyof seawater fish balls after thermal sterilization.