热杀菌对罗非鱼鱼糜肠质构的影响分析

发布时间：2017-05-11 08:10

Processing Analysis on Texture of Tilapia Fish Meat Sausage

Abstract: According to different time and temperature combinations, Surimi products for different kinds of judgment in order to draw the texture index and its own case against the heat, chemical products case, concluded that the types of products made from intestine in gel, TPA and moisture content depending on the time and temperature change. Studies have found that as the temperature increased, sterilization time normal, water holding capacity will be reduced. F0 to set different time options, and protein disulfide bonds can be combined, making fish Surimi gel to keep at a high level. According to their texture changes, its main influence factors.

Keywords: Tilapia fish meat sausage; Heat sterilization; Carrageenan;

1 引言
2实验材料与方法
2.1 实验材料
2.2 主要试剂
2.3 主要仪器设备 
2.4 实验方法
2. 4..1罗非鱼鱼糜凝胶(鱼糜肠)的制备
2.4.3热穿透数据的测定
2.4.4 F0值、C0值、质构D值、质构Z值的计算方法[7]
2.4.5凝胶强度测定
2. 4. 6质地剖面分析
2. 4. 7持水性测定
2.4.8巯基(-SH)含量的测定
2. 4. 9可利用赖氨酸含量的测定
2. 4. 10凝胶的溶解性测定
2. 4. 11数据处理
3.1 杀菌温度对罗非鱼鱼糜肠质构的影响
3.2 杀菌时间对罗非鱼鱼糜肠质构的影响
4总结
参考文献

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本文编号：356653