为改善低盐罗非鱼鱼糜的凝胶特性,该实验以冷冻罗非鱼片为原料,对微波-超声波联用辅助低盐热诱导凝胶进行工艺参数优化,在单因素试验的基础上,选取微波功率、超声功率和处理时间3个因素进行响应面试验。根据所得试验结果确定最佳工艺条件为:微波功率620 W,超声功率330 W,处理时间8 min,在此条件下,罗非鱼鱼糜的凝胶强度为(403.30±15.91) g·cm、持水性为87.88%、白度为81.76,分别比传统1.5%(质量分数)NaCl处理组提高了63.62%、10.54%及5.76%。与其他不同加热方式处理对比,微波-超声波作用下低盐罗非鱼鱼糜的凝胶强度、持水性、白度及全质构等指标均得到显著改善(P＜0.05);通过扫描电镜发现微波-超声波处理组的凝胶结构最为均匀致密,表面平整光滑,更有利于提升鱼糜的质构特性。因此,复合物理场不仅可以明显提高罗非鱼鱼糜的凝胶性质,还能有效降低钠盐的摄入量,对后期新能源低钠盐淡水鱼鱼糜制品的开发具有一定的参考价值。
To improve the gel properties of low-salted tilapia surimi, this experiment took frozen tilapia fillets as raw material to optimize the process parameters of the microwave-ultrasonic assisted low-salted thermally induced gel. Based on the single factor test, three factors including microwave power, ultrasonic power and treatment time were selected to carry out the response surface test. According to the experimental results, the optimal process conditions were as follows. Under the conditions of microwave power of 620 W and ultrasonic power of 330 W for the treatment of 8 min, the gel strength of tilapia surimi was (403.30±15.91) g·cm, water holding capacity was 87.88% and whiteness was 81.76. Compared with traditional 1.5% NaCl treatment group, these indexes increased by 63.62%, 10.54% and 5.76%, respectively. Compared with other heating methods, microwave-ultrasonic treatment could significantly improve the gel strength, water retention, whiteness and total texture of low-salt tilapia surimi (P<0.05). Through scanning electron microscopy, it was found that the microwave-ultrasonic treatment group had the most uniform and dense gel structure, and the surface was smooth, which was more conducive to improving the texture characteristics of surimi. Therefore, the composite physical field can not only significantly improve the gel properties of tilapia surimi but also effectively reduce the intake of sodium salt. This study has a certain reference value for the development of new energy low-sodium freshwater fish surimi products in the later stage.
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