魚豆腐凍藏過程中的品質變化

寧云霞 馬儷珍 梁麗雅 李玲

摘 要：以革胡子鯰魚（Clarias gariepinus）為原料，不經過漂洗制成魚糜，然后加工成魚糜制品（魚豆腐），取凍藏0、60、120、180 d（分別標記為FTF0、FTF60、FTF120和FTF180組）的樣品進行測定，研究魚豆腐-18 ℃凍藏過程中的品質變化。結果表明：隨凍藏時間的延長，FTF60、FTF120和FTF180組魚豆腐水分含量分別比FTF0組降低1.37%、1.76%和5.16%;FTF0、FTF60和FTF120組魚豆腐凝膠強度差異不顯著，持水力為86%～92%，均大于85%，感官評分均顯著高于FTF180組;4 組魚豆腐的白度為59.83～63.03，符合市場需求;魚豆腐含豐富的谷氨酸、賴氨酸和?；撬?，FTF180組魚豆腐的鮮味氨基酸含量顯著低于其他3 組，苦味氨基酸含量最高且顯著高于FTF0、FTF60組。綜合以上指標可知，魚豆腐凍藏0～120 d品質良好。

關鍵詞：革胡子鯰魚;魚糜制品;凝膠特性;游離氨基酸;品質變化

Abstract： Unwashed surimi was made from Clarias gariepinus and then used to prepare fish tofu. The quality changes of fish tofu during frozen storage at ?18 ℃ were studied by measuring samples taken after 0， 60， 120 and 180 days of storage （marked as FTF0， FTF60， FTF120 and FTF180， respectively）. The results showed that the water content of FTF60， FTF120 and FTF180 respectively decreased by 1.37%， 1.76% and 5.16%， compared with that of FTF0. There was no significant difference in gel strength among FTF0， FTF60 and FTF120. The water-holding capacity of FTF0， FTF60 and FTF120 was 86%–92%， greater than 85%， and their sensory scores were significantly higher than that of FTF180. The whiteness of fish tofu in the four groups were 59.83–63.03， which were in line with the market demand. Fish tofu was rich in glutamate， lysine and taurine. The content of umami amino acids in FTF180 was significantly lower than that in the other three groups， and the content of bitter amino acids was the highest and significantly higher than that in FTF0 and FTF60. Based on the above results， it can be seen that the frozen fish tofu can remain good quality for up to 120 d.

Keywords： Clarias gariepinus; surimi products; gel properties; free amino acid; quality changes

DOI：10.7506/rlyj1001-8123-20200518-124

中圖分類號：TS254.5 ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?文獻標志碼：A 文章編號：1001-8123（2020）08-0078-06

引文格式：

寧云霞， 馬儷珍， 梁麗雅， 等. 魚豆腐凍藏過程中的品質變化[J]. 肉類研究， 2020， 34（8）： 78-83. DOI：10.7506/rlyj1001-8123-20200518-124. ? ?http：//www.rlyj.net.cn

NING Yunxia， MA Lizhen， LIANG Liya， et al. Quality changes of fish tofu during frozen storage[J]. Meat Research， 2020， 34（8）： 78-83. DOI：10.7506/rlyj1001-8123-20200518-124. ? ?http：//www.rlyj.net.cn

水產品深加工的主要方式是將魚糜加工成魚糜制品，魚糜制品具有營養價值高、易消化和風味鮮美等特點，深受廣大消費者青睞[1]。市場上的魚糜制品一般均以經過采肉、漂洗、脫水、精濾、冷凍等工序制得的海水魚糜或淡水魚糜為原料[2]。漂洗是通過水溶液將魚肉進行洗滌，除去魚肉中的可溶性蛋白、色素、脂肪及無機離子（如Ca2+、Mg2+）等成分[3]，能夠延長魚糜及魚糜制品的保藏期。但是，漂洗過程需要投入大量的人力和物力，成本高，排放的污水又容易造成環境污染，并且漂洗出的可溶性蛋白和脂肪會使魚糜營養成分流失、產率降低。為了突破此瓶頸，本實驗魚糜的制作過程不包含漂洗工序。近幾年海水資源捕撈過于頻繁，資源短缺導致海水資源壓力劇增，為了緩解海水資源的壓力，迫切需要開發和利用淡水產品資源。革胡子鯰魚（Clarias gariepinus，CG）屬于優質淡水魚之一，肉多刺少、肉質鮮美、生長迅速、適應性強、經濟實惠，易去皮和采肉，是制作魚糜制品的最佳原料之一[4-5]。