盐处理对冷冻扇贝肉糜制品性质的影响

Salt Treatment on the Quality of the Freezing Scallop Mince

摘要:

作者以鲜扇贝柱为原料,结合实际生产工艺,制备扇贝柱肉糜制品,通过添加磷酸盐、食盐及其组合,研究扇贝柱肉糜制品的品质和质量变化。结果表明:磷酸盐和食盐均可以减少解冻和蒸煮失水,且盐质量浓度越高,其蛋白质的水溶性和TVB-N值均越低,而其盐溶性增加。

Abstract:

During the frozen storage,water loss,protein denaturation,weight and nutrition loss of scallop products was caused.It could bring great economic loss and impede the economic development of local fisheries.Therefore,the development of new scallop products and the study of water holding technology was of great significance.In this paper,the fresh scallop adductor was used as raw materials,and the scallop adductor mince was prepared with the actual production process by adding phosphate,salt and combinations of salt and phosphate.The changes of quality and weight of minced products were studied.Results showed that mixture of salt and phosphate could effectively reduce the loss of cooking and thawing weight,protein water solubility and TVB-N were descended,but protein salt solubility was increased with salt concentration.