罗非鱼与四种海水鱼混合鱼糜的凝胶特性

Gel properties of tilapia and four species of sea fish mixed surimi

摘要: 本文选择罗非鱼分别与四种海水鱼(马鲛鱼、海鲈鱼、金鲳鱼、鸢乌贼)制备混合鱼糜,来获得凝胶特性较好且成本较低的鱼糜制品。通过对混合鱼糜凝胶特性的测定,得出最佳的鱼糜混合比例。结果表明,当罗非鱼鱼糜分别添加60%马鲛鱼、60%海鲈鱼、40%金鲳鱼、40%鸢乌贼时,混合鱼糜的凝胶强度比单一的罗非鱼鱼糜分别提高了82.5%、79.4%、44.3%、27.2%,混合鱼糜的盐溶性蛋白含量比单一的罗非鱼鱼糜分别提高了115.6%、104.5%、100.4%、75.6%,罗非鱼与马鲛鱼、海鲈鱼混合得到的鱼糜制品凝胶特性较好。

Abstract: This article selected tilapia respectively mixing with four sea fish(mackerel,sea bass,golden pompano,kite cuttle)to prepare mixed surimi in order to get the surimi products with good gel properties and lower cost. By measuring the gel properties of the tilapia mixed surimi,get the best mix proportion. The results showed that when tilapia surimi added separately with 60% mackerel,60% sea bass,40% golden pompano and 40% kite cuttle,compared with the single tilapia surimi,the gelatine strength of the tilapia mixed surimi were improved by the percentage of 82.5%,79.4%,44.3%,27.2% and the salt soluble protein content of the tilapia mixed surimi were improved by the percentage of 115.6%,104.5%,100.4%,75.6%,the surimi products mixed by tilapia-mackerel and tilapia-sea bass had better gel properties.