不同乳化剂对草鱼鱼丸品质及抗冻性能的影响

Emulsifiers′ Effects on Grass Fish Ball Quality and Antifreeze Properties

摘要:

乳化剂能降低各相间的表面张力，使互不相溶的成分相互混合形成乳化现象并保持稳定。鱼丸富含蛋白质、脂肪、水等成分，稳定性较差，借助乳化剂可以增强其乳化效果，降低低温对其品质的影响。作者以草鱼鱼丸为研究对象，比较五种乳化剂在不同添加量下对鱼丸品质的影响以及冻藏前后的变化。通过对鱼丸样品的冰温曲线、水分质量分数、凝胶强度、盐溶蛋白质量浓度和酪氨酸质量浓度测定，确定冻融稳定性最好的乳化剂为蔗糖脂肪酸酯。实验结果表明：质量分数0.8%的蔗糖脂肪酸酯为最佳添加量，可以很好地锁住鱼丸水分，增加凝胶强度，增强抗冻性能，使鱼丸口感达到最好。

Abstract:

Emulsifier has both hydrophilic andoleophylic properties. It can reduceinterfacial tension between the liquid drops. Hence it can make immiscible liquidseasier to be emulsifiedand maintain stable.Fish meat balls are rich in protein，fat and water. Because of the complex composition，it hadpoor stability，and need emulsifying agents to enhance emulsification effect and reduce the influence of low temperature effectson their quality.In this study，five emulsifiers' effects on fish meat balls qualities were compared. Fish meat ball quality changes during freezing procedures under the five emulsifying agents effects were studied.The obtained ice temperature curve，moisture content，gel strength，salt soluble protein concentration and tyrosine content results showed that fish meat ball with sucrose ester as emulsifier was more stable.The experimental results showed that：0.8 percent was the best addition amount in fish meat ball product. Fish meat ball with this amount of sucrose ester had better water holding capacity，more stable gel strength，and better anti-freeze performance. These properties make the fish meat ball have the best taste among others.