材料温度对鱼肉质量的影响 鱼肉,一种面条形状的surimi产品
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Updated: Jul 14, 2025

Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Libin Cai1, Xia Gao1, Shanbai Xiong1
1College of Food Science and Technology, Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, China.
在25°C和30°C之间的材料温度下,可以达到最佳的鱼 (FV) 质量. 35°C以上的温度显著降低FV.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物技术是生物技术.
背景情况:
- 鱼 (FV) 是一个受欢迎的加工海鲜产品.
- 对于制造商来说,了解加工参数对FV质量的影响至关重要.
研究的目的:
- 为了研究不同材料温度对鱼的质量属性的影响.
- 确定FV生产的最佳温度范围,并确定质量恶化的关键温度值.
主要方法:
- 使用在15°C至40°C的温度下加工的材料制备了鱼类白样本.
- 质量评估包括形态,,纹理,微观结构和水分分布分析.
主要成果:
- 增加材料温度最初改善了FV表面的光滑性,和纹理特性,达到25°C-30°C的峰值.
- 最佳温度 (25°C-30°C) 产生更密集的凝网络,减少损耗,增强拉伸强度.
- 温度高于35°C导致蛋白质-粉相互作用中断,显著降低水容量,硬度,弹性,并增加损失.
结论:
- 材料温度极大地影响鱼质量,35°C被确定为恶化值.
- 建议在35°C以下的温度下生产鱼,以保持最佳的质量属性.
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