| 程琳丽1,2，马海霞1，李来好1.几种保水剂对冻罗非鱼片的保水效果[J].广东农业科学,2014,41(7):101-105 |
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几种保水剂对冻罗非鱼片的保水效果 |
| Effects of different water retaining agentson frozen tilapia fillets |
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| DOI： |
| 中文关键词: 罗非鱼片 保水剂 保水效果 |
| 英文关键词: tilapia fillets water retaining agent water keeping effect |
| 基金项目:农业部中央公益性科研：所基本科研业务费专
项(2012TS03）；国家现代农业产业技术体系(CARS-49）；广东
省海洋渔业科技推广专项(A201101C02）；茂名市科技计划项目
(2011A01002） |
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| 摘要点击次数: 3060 |
| 全文下载次数: 1307 |
| 中文摘要: |
| 比较了海藻酸钠、黄原胶、谷氨酰胺转氨酶和复合磷酸盐对罗非鱼片的保水效果，以浸泡增重率和解冻
损失率为评价指标，得出4 种物质对罗非鱼片的最佳保水浓度分别为海藻酸钠0.7%、黄原胶0.7%、谷氨酰胺转氨酶
0.6%和复合磷酸盐2%。进一步测定了各物质使用最佳浓度处理的罗非鱼片在-20益冻藏期间的蒸煮损失率、水分含
量、持水力及质构指标，结果表明：与鲜样相比，经保水剂处理的罗非鱼片蒸煮损失率减少，水分含量增加，持水性提
高。海藻酸钠、黄原胶和谷氨酰胺转氨酶保水效果显著，可以用来替代复合磷酸盐。 |
| 英文摘要: |
| This paper studied the water keeping effect of sodium alginate, xanthan gum, glutamine transaminase and
compound phosphate on frozen tilapia fillets frozen at -20益for 40 d based on the indexes of the yield of weight increasing
after being soaked, drip loss, cooking loss, moisture content, water holding capacity and texture attributes. The results
showed that the best concentration of 4 kinds of water retention agents were 0.7%, 0.7%, 0.6% and 2%. The result
indicated that the use of water retaining agents could effectively decrease the cooking loss rate, increase moisture content
and improve water holding capacity. So sodium alginate, xanthan gum, glutamine transaminase and compound phosphate
can be developed into water holding additives instead of compound phosphate. |
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