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1、第四章 鱼糜及其制品加工（ Surimi and Surimi Products）,鱼糜制品是我国的传统产品，在中国烹煮饪史上相传已久。福州鱼丸，云梦鱼面，山东鱼肉饺子等传统特产是我国鱼糜制品的代表，后来传到日本，鱼糜加工技术得到迅速发展,生产鱼糜的国家和地区主要有日本、韩国、泰国等。鱼糜制品是日本的传统食品，生产量很大。鱼糜品种有蒸鱼糕、烤鱼糕、炸鱼糕、烤鱼卷、鱼肉火腿、灌肠、鱼肉蟹足等，它的原料大多是鱼糜。 目前，鱼糜的主要商品形式是冷冻鱼糜。浙江、福建等沿海地区也生产冷冻鱼糜，但由于海洋渔业资源发生重大变化，主要经济鱼种呈衰减趋势，高档鱼糜制品所需的白肉鱼（如鳕鱼）严重短缺。我国淡水养殖
2、业的发达，除鲜销上市或速冻贮藏外，部分鱼加工成冷冻鱼糜。,湖北省，每年淡水鱼产量约为85万t，其中特别高产的白鲢已生产冷冻鱼糜，作为鱼糜制品的原料。 鱼糜：将鱼肉经采肉、漂洗、脱水和加入抗冻剂等工序而制成的肌原纤维蛋白，是半成品。Surimi is stabilized myofibrillar proteins obtained frommechanically deboned fish flesh that is washed with water and blended with cryoprotectants. Surimi is an intermediate product,Bef
3、ore 1960, surimi was manufactured and used within a few days as a refrigerated raw material because freezing commonly deteriorated muscle proteins induced protein denaturation, which resulted in poor functionality. However, with the discovery of cryoprotectants, the surimi industry was developed.,第一
4、节 鱼糜加工工艺,原料鱼处理 清洗 采肉 漂洗 脱水 精滤加入抗冻剂冻结,一、原料处理 原料鱼处理基本上采用人工方法。 Heading, Gutting, and Deboning 先将原料鱼洗涤，除去表面附着的粘液和细菌，可使细菌减少80-90%。然后去鳞或皮，去头，去内脏。 剖割方法有两种： 1.背割 沿背部中部往下剖 2.切腹 从腹部中线剖开。再用水清洗净腔内残余内脏、血污和黑膜，这一工序必须将原料鱼清洗干净，否则内脏或血液中存在的蛋白酶会对鱼肉蛋白质进行部分分解，影响鱼糜制品的质量。,清洗一般要重复2-3次，水温控制在10以下，以防止蛋白质变性。国外在海船上加工，鱼体的处理已采用切头机
5、、除鳞机、洗涤机和剖片机等综合机器进行自动化加工，国内一些企业也已开始陆续配备这些设备，大大提高了生产效率。,二、采肉（Mincing）用采肉机采鱼肉，将鱼体皮、骨除掉，而把鱼肉分离出来的过程。国内使用较多的是滚筒式采肉机。采肉时，鱼肉穿过采肉机滚筒的网孔眼进入滚筒内部，骨刺和鱼皮在滚筒表面，从而使鱼肉与骨刺和鱼皮分离。采肉机滚筒上网眼孔选择范围在3-5mm。a roll-type meat separator The fish meat is pressed through the orifices into the interior of the drum, while separatin
6、g skin, bone, hard cartilage, and other impurities into the exterior of the drum.,鱼糜通常是用第1次采下的鱼肉来进行加工。 任何形式的采肉机均不能把鱼肉采取干净，即在皮骨等废料中尚缺留少量鱼肉，为了充分利用这些蛋白质应进行第2次采肉，但第2次采得的鱼肉质量要比第1次差，色泽较深，有时还带一些碎骨屑，一般不作冷冻鱼糜，而是用作炸鱼糜制品的原料。,在工业化连续生产过程中，一般是把两台采肉机组合起来使用，一上一下，上面一台作第1次采肉，下面一台作第2次采肉。这样，上面一台采肉后的废料就可作为下面一台的原料直接投入，可节
7、省劳力并提高效率。,三、漂洗（Washing）漂洗可以除去鱼肉中水溶性蛋白质、色素、气味和脂肪，提高鱼糜白度和凝胶强度。它是鱼糜生产的重要工艺技术，对提高鱼糜制品质量及保藏性起到很大的作用。Washing is an essential step in removing water-soluble proteins, primarily sarcroplasmic proteins, which is thought to impede the gel properties of surimi, and reduce product quality.,Sarcroplasmic protein
8、s exist in the fluids within and between muscle fibers, and include many metabolic enzymes that diminish the stability of functional proteins during storage. Myofibrillar proteins, the primary components that possess the ability to form a three-dimensional gel network, constitute approximately 70% o
9、f the total proteins in minced fish meat. A reduction in water-soluble proteins in turn concentrates the myofibrillar proteins, thus enhancing the functional property of surimi.,漂洗方法有清水漂洗和稀碱盐水漂洗，根据肌肉性质选择漂漂洗方法。 一般白色肉类直接用清水漂洗 红色肉、中上层鱼类鲐鱼、远东拟沙丁鱼等用稀碱盐水漂洗，以有效防止蛋白质冷冻变性，增强鱼糜制品弹性。,清水漂洗 主要用于白色肉鱼类，如狭鳕、海鳗、带鱼、鲢
10、鱼等，介于白色肉与红色鱼之间的鱼类也可使用此法。按比例将水注入漂洗池与鱼肉混合，鱼 : 水=1 : 5-10，慢速搅拌，使水溶性蛋白等充分溶出后静置，使鱼肉充分沉淀，倾去表面漂洗液，再按上述比例加水漂洗重复几次。清水漂洗法会使鱼肉肌球蛋白充分吸水，造成脱水困难，通常最后一次漂洗采用0.15%食盐水进行，便于肌球蛋白脱水。,稀碱盐水漂洗 主要用于多脂红身鱼类，先用清水漂洗两三次，再以鱼肉 : 稀碱盐水=1 : 4-6 漂洗五次左右，稀碱盐水由0.1%-0.15%食盐水溶液和0.2%-0.5%碳酸氢钠溶液混合而成。漂洗技术关键 一般来讲，漂洗用水量和次数与鱼糜质量成正比，用水量和次数视原料鱼的新鲜
11、度及产品质量要求而定，鲜度好的原料漂洗用水量和次数可降低，甚至可不漂洗，生产质量要求不高的鱼糜制品，可降低漂洗用水量和次数。一般对鲜度极好的大型白色鱼肉可不漂洗。漂洗用水一般为自来水，水温要求控制在10以下，避免使用高硬度水及富含铜铁等重金属离子的地下水。,Washing efficiency is often affected by various factors. In addition to the water/meat ratio and age of fish, there is the shape of the washing tank (round vs. square), th
12、e speed of the agitator, the shape of the agitator (vertical vs. horizontal), and water temperature. Square-shaped tanks seem to work better,四、精滤（Refining） 用滤精机将鱼糜中的细碎鱼皮、碎骨头等杂质除去。红色肉鱼类所用过滤网孔直径为1.5mm，白色肉鱼类网孔直径为0.5-0.8mm。精滤分级过程中必须经常向冰槽中加冰，使鱼肉温度保持在10以下，以防鱼肉蛋白质变性。Before the final dewatering under a scre
13、w press, impurities (such as skin, fine bones, scales, and connective tissues) are removed by the refiner. The refining process is used to separate connective tissues from washed mince.,五、脱水 鱼肉经漂洗后含水量较多，必须进行脱水。脱水方法有两种：一种是用螺旋压榨机（ Screw Press ）除去水分，另一种是用离心机离心脱水，少量鱼肉可放在布袋里绞干脱水。温度越高，越容易脱水，脱水速度越快，但蛋白质易变性
14、，从实际生产工艺考虑，温度在10左右较理想。 pH值在5.0-6.0时鱼肉脱水性最好，但在此pH范围内鱼糜凝胶形成能力最差，不宜采用。根据经验，白色肉鱼类在pH6.9-7.3，多脂红色肉鱼类在pH6.7脱水效果较好。,螺旋压榨-Screw Press The moisture content of meat increases from 82 to 85% to 90 to 92% after repeated washing. It is essential, therefore, to remove the excess water prior to blending with cryop
15、rotectants and freezing. The desirable moisture content of the meat, prior to blending, ranges between 80 and 82%. The length and speed of the screw, the volume reduction ratio, and the perforation of the screens determine the effectiveness of water removal.,For example, a screw press with a larger
16、volume reduction ratio and longer screw can achieve the same dewatering effect at higher speed ompared to the screw press with a small volume reduction operated at slower speed.Screens with 0.5 to 1.5-mm perforations are commonly used in industry. In addition, screens with smaller perforations are usually placed at the end section to preserve recovery. It is not uncommon to use a 0.1 to 0.3% salt mixture of NaCl and CaCl2 to facilitate the removal of water from the screw press.,
