以鲢(Hypophthalmichthys mollitrix)和狭鳕(Theragra chalcogramma)鱼糜为对象,在微波、水浴两种加热条件下,对鱼糜及鱼糜大豆蛋白复合素材试样的凝胶特性破断力值加以测定,进而考察不同加热方式下两种鱼糜的凝胶形成速度以及微波加热所需的活化能,并对试样能量吸收值进行了比较.结果表明:(1)鲢、狭鳕鱼糜微波加热凝胶形成速度比传统水浴加热高两个数量级,不同鱼种的鱼糜微波加热凝胶形成速度有一定的差异性(P>0.05).(2)微波加热下,欲达到相同的破断力值,鲢需要高于狭鳕1倍的活化能,两者对应的复合素材的活化能均小于相应的单一鱼糜试样.(3)与水浴加热相比,在能量吸收值相同的情况下,微波加热试样能达到更高凝胶破断力值.

The breaking force of silver carp （ Hypophthalmichthys mollitrix ） and Alaska pollack （ Theragra chalcogramma ）sufimi gel heated by microwave and water-bath was measured respectively. Then the gel-forming rate of different heating methods and the activation energy under microwave were calculated and compared. Energy absorption of the samples heated by different methods was also calculated and compared. The results indicated that, （ 1 ） their gel-forming rate during microwave heating was quicker than that heated by water-hath, and under microwave heating the gel-forming rate of different fish surimi was different. （2） under microwave heating, the activation energy that freshwater fish silver carp needed was larger than the seawater fish Alaska pollack, and the activation energy of their corresponding composite surimi was less than the sunplex surimi. It was closely related with their myofibriUar protein＇s heat stabilities and their content. （3） compared with water-bath heating, the surimi samples absorbed the same or less energy during microwave heating, while the breaking force of the gel was larger instead. Microwave heating showed more advantages.

上海市教委