预处理方式对微粒化白鲢鱼骨泥物理特性的影响
Effects of pretreatments on physical properties of micro-sized silver carp bone pastes

以白鲢(Hypophthalmichthys molitrix)鱼骨为原料，采用湿法粉碎的方法制备微粒化鱼骨泥，研究不同的预处理方式（常温加冰、低温冷冻、100℃蒸煮和120℃蒸煮）对鱼骨泥物理特性的影响。结果表明，采用120℃蒸煮预处理后加工制备的鱼骨泥中鱼骨颗粒的粒度最小（164.11 μm），其次分别为低温冷冻组（317.40 μm）、100℃蒸煮组（343.47 μm）和常温加冰组（522.61 μm）。120℃蒸煮预处理后加工制备的鱼骨泥中鱼骨颗粒的比表面积显著（P<0.05）大于其他3组的比表面积。低温冷冻预处理后加工的鱼骨泥中鱼骨颗粒多呈短棒状，表面光滑；而蒸煮预处理的鱼骨颗粒接近球形，表面凹凸不平。与常温加冰和低温冷冻加工预处理组相比，采用高温蒸煮预处理后加工的鱼骨泥的b*值、L*值、持水性、乳化活性指数和乳化稳定性相对较高（P<0.05），而粘度值相对较低（P<0.05）。
Effects of pretreatments including ice,freezing,heating at 100 ℃,and heating at 120 ℃ on the physical properties of fish bone pastes made from silver carp using wet milling were studied.Results showed that fish bone particles in the paste subjected to 120 ℃ heating before milling was the smallest with an average size of 164.11 μm.The increasing order of average particle size was sample subjected to freezing (317.40 μm),heating at 100 ℃ (343.47 μm) and ice (522.61 μm).Specific surface area of the fish bone particles in the paste subjected to 120 ℃ was significantly larger (P<0.05) than that of other three groups.Result of SEM showed that fish bone particles in the paste subjected to freezing was short-rod like with a smooth surface.Fish bone particles in the paste subjected to 120 ℃ was nearly spherical with a coarse surface.Compared with the samples added with ice and/or subjected to freezing,b,L*,water holding capacity,emulsion reactive index and emulsion stability of the paste subjected to 120 ℃ heating were significantly higher (P<0.05),while its viscosity was lower (P<0.05).