文章摘要
王雅菲;祁立波;白帆;王可心;李晗;徐璐;夏永涛;董秀萍.熬胶工艺对鲟鱼鱼皮胶冻品质的影响[J].中国食品学报,2019,19(9):137-146
熬胶工艺对鲟鱼鱼皮胶冻品质的影响
Effect of Processing to the Quality of Sturgeon’s Skin Edible Gelatin Products
  
DOI:
中文关键词: 鲟鱼鱼皮  胶冻  熬胶  凝胶特性
英文关键词: sturgeon skin  edible gelatin  gelatin processing  gel properties
基金项目:中华传统水产食品工业化加工关键技术研究与装备开发(2016YFD0400404);浙江省重点研发计划项目(2017C02035)
作者单位
王雅菲;祁立波;白帆;王可心;李晗;徐璐;夏永涛;董秀萍 大连工业大学食品学院辽宁大连116034国家海洋食品工程技术研究中心辽宁大连116034大连工业大学食品工程技术转移中心有限公司辽宁大连116034衢州鲟龙水产食品科技开发有限公司浙江衢州324000 
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中文摘要:
      为充分利用鲟鱼皮资源,创新鲟鱼皮食品种类,采取热水提取的方法,开发鲟鱼鱼皮胶冻产品,确定最佳加工工艺并探究加工过程中的变化情况。结果表明,最佳熬胶条件为:熬胶温度80 ℃,熬胶料液比1∶4,熬胶时间2 h。在此条件下得到的鲟鱼鱼皮胶冻的凝胶强度为168.16 g;色泽L*为19.3,a*为8.71,b*为2.25;胶液中胶原蛋白的回收率为32.63%,可溶性固形物含量为4.90%;上述条件下胶冻的微观网络结构清晰,孔隙较均匀;成冻完整,弹性好,硬度适中,色泽明亮,感官接受度好。
英文摘要:
      This paper focuses on developing sturgeon skin edible gelatin products, and finds out the optimal process. Hot water extraction was used in this study, some changes of products and microstructure during processing were researched as well. The results showed the optimum conditions were extraction temperature 80 ℃, material / water ratio 1 ∶ 4 and extraction time 2 h. The physicochemical properties of sturgeon skin edible gelatin products under optimum conditions were 168.16 g gel strength; 19.3 L* of color, 8.71 a* of color, 2.25 b* of color; 32.63% recovery rate of collagen and 4.90% total solids content in liquid. Under the above conditions, it was obtained that the microstructure network with uniform pores is clear. The gelatin products are intact with good elasticity, proper hardness, bright color and desent sensory acceptance.
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