亲水性胶体对鲢鱼糜凝胶特性的影响  

Effects of Hydrocolloids on Gel Properties of Silver Carp Surimi

作　　者：刘海梅[1] 鲍军军[1] 张莉[2] 彭鸽[1] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264039 [2]鲁东大学生命科学学院,山东烟台264039

出　　处：《鲁东大学学报（自然科学版）》2011年第1期51-54,共4页Journal of Ludong University:Natural Science Edition

基　　金：2009年鲁东大学大学生科技创新基金(09L043);鲁东大学科研基金(LY20076201)

摘　　要：研究了黄原胶、卡拉胶、魔芋精粉、瓜尔胶四种亲水性胶体对鲢鱼糜凝胶特性的影响.结果表明:黄原胶显著提高了鱼糜凝胶的硬度、弹性、咀嚼性,但不能改善其凝胶特性;魔芋精粉显著降低了鱼糜凝胶的TPA参数和破断试验参数;0.5%卡拉胶能显著提高鱼糜凝胶的硬度、咀嚼性、破断强度、凝胶强度;0.1%瓜尔胶能显著增加鲢鱼糜凝胶的硬度、破断强度、凝胶强度.添加卡拉胶和瓜尔胶不仅能改善鲢鱼糜的凝胶特性,且能增加鱼糜凝胶的白度,两者皆适宜于鱼糜制品的加工生产.Effects of xanthan,carrageenan,konjac flour and guar gum on gel properties from silver carp surmi were investigated.The results showed that xanthan could significantly improve hardness,springiness,and chewness of surimi gel,but not improve gel properties.TPA parameters and penetration test parameters of surimi gel with adding konjac flour decreased markedly.0.5% carrageenan significantly increased hardness,chewness,breaking force,and gel strength.0.1% guar gum significantly increased hardness,breaking force and gel strength.Carrageenan and guar gum can improve gel properties and also increase the whiteness value of surimi gel,which are suitable to manufacture surmi-based products.

关 键 词：亲水性胶体 鱼糜 凝胶特性 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]