期刊论文

中文

中国食品学报

1009-7848

2010

10

3

52-57

10.3969/j.issn.1009-7848.2010.03.008

本校为第一机构

低盐食品的发展前景被普遍看好,然而传统的水浴加热法制备的低盐鱼糜凝胶质量很差.本文采用微波加热改善鲢鱼低盐鱼糜(1%NaCl)凝胶的质量.微波加热可显著提高低盐鱼糜凝胶的强度和持水性,降低失水率.适宜的低盐鱼糜胶凝制备条件是:微波功率15 W/g鱼糜(中档),加热60 s.此时低盐鱼糜凝胶的强度达(2077±25.5)g·cm,凝胶的网状结构明显.微波加热胶凝时,凝胶中心温度快速越过"凝胶劣化区".因此用微波加热制备的低盐鱼糜凝胶的质量显著优于水浴加热法制备的低盐鱼糜凝胶.

Low salt food is promising.However,the quality of low salt surimi gel produced by traditional water-bath heating is very poor.The main aim of present study is improving the quality of low salt surimi gel （1% NaCl） using the microwave heating.The highest strength 〔（2 077±25.5） g·cm〕 of low salt surimi gel heated by microwave was obtained at middle power intensity （15 W/g surimi） for 60 s.Microwave heating low salt gel was formed a clear three-dimension network,and the gel centre temperature can passed the ＇modori temperture＇ faster t...