【摘要】 以秘鲁鱿鱼(Peru squid)鱼糜为研究对象,采用酶技术制备低聚糖,重点评价聚合度为6000—8000Da的低聚寡糖对不同状态下鱼糜的品质影响。结果表明:平均聚合度为6000—8000Da的海藻胶低聚寡糖不仅可以显著提高蒸煮鱼糜的出品率,而且对新鲜鱼糜增重率提高影响也很大,并且对冻藏鱼糜的解冻损失降低影响也有很显著。研究表明经过6000—8000Da的海藻胶低聚寡糖处理的鱼糜品质与常用的复合磷酸盐处理效果无显著性差异。采用6000—8000Da的海藻胶低聚寡糖处理的鱿鱼鱼糜,肌肉组织硬度更低,鱼糜弹性及咀嚼性更强,产品色泽更加鲜艳。并且利用6000—8000Da的海藻胶低聚寡糖浸泡处理对鱼糜中挥发性风味物质并未产生明显影响。该研究成果对开发一种安全高效的生物保水剂具有重要的意义,将为鱼糜加工业的发展提供技术性的革命。更多还原

【Abstract】 Pick to Peru squid minced fish as the research object, focus on evaluation of the preparation of polymerization degree of 6000—8000 Da alginate oligosaccharide, thawing and cooking fresh squid minced fish of water, the influence of the structure and flavor characteristics. The results show that the average degree of polymerization is 6000—8000 Da alginate oligosaccharides, can significantly increase the fresh squid minced fish soaking rate of weight gain, slow the thawing of frozen squid minced fish loss; cooking squid minced fish product rate can be improved at the same time, the quality improvement effect and the aquatic product processing industry commonly used sodium pyrophosphate there was no significant difference. Using alginate oligosaccharides of squid minced fish, color is more bright, muscle hardness, elasticity and chewiness, quality and structure characteristics is effectively improved, and the approach for the squid minced fish volatile flavor substances not obvious impact. Research for the development of a safe, efficient, applicable, in Peru squid minced fish natural harmless without phosphorus aquasorb foundation, also for frozen squid minced fish production and processing to provide technical support.更多还原