【作者】 李孚杰；

【导师】 黄文；

【作者基本信息】 华中农业大学 ， 食品科学， 2008， 硕士

【摘要】 鱼糕是我国一种品质上乘的传统鱼糜制品,因吃鱼不见鱼,口感细腻,味道鲜美为人所喜欢;而且营养丰富,具有高蛋白质、低胆固醇、低热等特性。但传统鱼糕多为作坊式生产和家庭制作,各地的配方、工艺操作及关键技术参数等存在较大的差异,导致鱼糕的品质不稳定。另外鱼糕水分含量高,易受微生物污染而难以储存,给产业化带来困难。本研究以白鲢为原料制作鱼糕,研究鱼糕品质受加工工艺、主要辅料和一些添加剂(物)等因素的影响规律,确立鱼糕生产的最佳工艺、最优辅料组合以及合适的添加剂。并对所生产的鱼糕进行防腐保鲜研究,找到一个在保持传统鱼糕风味特色的基础上延长其保质期的有效方法。研究得到下列结论:1.通过单因素和正交试验,对鱼糕样品进行感官评价、全质构分析(TextureProfile Analysis TPA)测定及白度测定,研究了漂洗、擂溃和加热方式等关键工艺对鱼糕品质的影响。试验结果表明:几个关键工艺对鱼糕品质均有影响,影响的主次顺序为:加热＞擂溃＞漂洗;其最优关键工艺组合为2次清水漂洗和1次0.5%盐水漂洗、擂溃时间20min、加热(汽蒸)时间20min。2.通过研究食盐添加量、淀粉种类和添加量、肥膘肉添加量和蛋清添加量等主要辅料比例对鱼糕品质的影响,结果表明:不同辅料以及不同添加量对鱼糕品质均产生影响,几种主要辅料对鱼糕品质影响的主次顺序为:食盐＞玉米淀粉＞肥膘肉＞蛋清;其辅料的最优组合为:食盐2.5%、玉米淀粉4%、肥膘肉4%、蛋清4%。3.通过研究复合磷酸盐和改性茯苓多糖等添加剂(物)对鱼糕品质的影响,尤其是对鱼糕保水性的作用,结果表明:加入0.3%的复合磷酸盐(三聚磷酸钠:焦磷酸钠:六偏磷酸钠的比例为2:2:1)和0.5%的改性茯苓多糖,能明显提高鱼糕的保水性,其它品质也有改善。4.研究了最佳工艺、最优辅料组合和最适复合磷酸盐添加量对鱼糕品质的影响。结果表明:采用最佳工艺、最优配方和最适磷酸盐添加量制作的鱼糕感官得分、白度、弹性、保水性等主要性质均远远高于最初试验所制作的鱼糕,除白度稍低于某超市的鱼糕外,其它性质也高于购自某超市和某菜场的鱼糕产品。5.通过研究包装次序对鱼糕品质和卫生指标的影响,表明:先包装再加热熟制的鱼糕比先加热熟制再包装的鱼糕更利于保存,在感官得分、硬度、粘附性和弹性等方面也有提高。6.运用单因素和响应面法,探讨了组合防腐剂有效延长鱼糕保质期的方法。根据资料选用的6种防腐剂均能抑制鱼糕中微生物的生长,其中Nisin(乳酸链球菌素)、ε-聚赖氨酸和山梨酸钾对鱼糕腐败菌的抑制作用很强,纳他霉素、尼泊金乙酯和苯甲酸钠的抑菌作用相对较弱。根据筛选的三种防腐剂,通过三因素二次通用旋转组合设计进行了防腐模型建立,所得回归方程能有效代表实际情况,最优配比量为:Nisin 0.023～0.034%、ε-聚赖氨酸0.022～0.028%、山梨酸钾0.04～0.06%。验证实验显示,组合防腐剂能有效抑制鱼糕中微生物的生长,在0～4℃条件下,能贮藏11周以上,菌落总数为4.8×10~4cfu/g,大肠菌群最可能数3.9×10~2 MPN/100g,符合国家标准,延长保质期10周左右。更多还原

【Abstract】 Fish-cake is one of the traditional surimi-based products in China,which known as a low fat,high protein and tasty food,has not yet been fully utilized due to the limited processing,distribution sphere and storage period.The fish-cake made from Silver Carp,one of those fish species with low commercial value,and the correlative influences of the factors of craft and supplementary materials on gelling and hygienics quality were evaluated by sensory evaluation,color,texture,expressible water and microbial indicators.The main object of this study was to search for effective indicators of decomposition and technical parameters.Six preservatives were applied in fish-cake.And three of them were found out to inhibit microbiology effectively.Accordingly,concentrations of these preservatives decided.Results summarized as following:1.Through single factor experiment and orthogonal experiment,the influence of the factors of craft and supplementary materials on the gel characteristic of fish cake from Silver Carp’s frittered meat was studied according to sensory evaluation,color, texture.The results showed that the primary and secondary order of influence of several main supplementary materials on gel characteristic of Silver Carp was that salt was the first,and corn starch was the second,and pig fat was the third,and egg white was last.To enhance quality of fish-cake,the optimal dosage of supplementary materials is that salt(2.5%) and corn starch(4%) and pig fat(4%) and egg white(4%) respectively.The results also showed that the primary and secondary order of influence of several main crafts on fish-cake of Silver Carp was that method of heating was the first,and the time of chopping and mixing was the second,and the method of washing was last.To enhance quality of fish-cake,the optimal parameter of several main craft is that method of heating(time for steaming(20min)) and the time of chopping and mixing(20min) the method of washing(Method a) respectively.2.Mixed phosphates(Sodium tripolyphosphate:Sodium pyrophosphate: Sodium Hexametaphosphate was 2:2:1) and Carboxymethyl modificated polysaccharide of Pporia Cocos were applied to fish-cake to study the water holding effects and other qualities.The rusults indicated that added mixed phosphates 0.3% and 0.5%Carboxymethyl modificated polysaccharide of Pporia Cocos to fish-cake, the result show the best for water holding effects and other qualities.3.Addition with 0.3%mixed phosphates combined the optimal dosage of supplementary materials and the optimal parameter of several main crafts to made fish-cake from Silver Carp to study the qualities.The result indicated that:sensory evaluation,expressible water,hardness,springiness,cohesiveness,chewiness, adhesiveness increased,while Whiteness decreased compared with the fish-cake buy from supermarket X.but all qualities are better than the fish-cake made from the initial dosage of supplementary materials and parameter of several main crafts and the fish-cake buy from food market X.4.Method of packing was studied according to sensory evaluation,color, texture.The results indicated that packing before heating is More conducive to Preservation.and the sensory evaluation,hardness,springiness,cohesiveness, chewiness,adhesiveness increased.5.Six preservatives were applied in fish-cake,and three of them were found out to inhibit microbiology effectively.Nisin,ε-Polylysine and potassium sorbate were selected in three factors quadratic current rotation revolving.Mathematic model (Regression Equation) of the antisepsis effect was constructed which could show the real prediction.The best combination was Nisin 0.023～0.034%、ε-Polylysine 0.022～0.028%and potassium sorbate 0.04～0.06%respectively.Result of valedictory experiment showed that total colonies was not more than 4.8×10~4 cfu/g at 11 weeks storage time(-4℃),which made the shelf life 10 weeks longer.更多还原