壳聚糖对白鲢鱼丸热凝胶特性及脂质氧化的影响  

Effect of Chitosan on the Gelling Properties and Lipid Oxidation of Fish Ball Made from Silver Carp(Hypophthalmichthys molitrix)

作　　者：吴涛[1] 茅林春[2] 冯武[3] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025 [2]浙江大学生物系统工程与食品科学学院,杭州310029 [3]华中农业大学食品科学技术学院,武汉430070

出　　处：《湖北农业科学》2011年第2期368-372,共5页Hubei Agricultural Sciences

基　　金：长江大学博士发展基金项目(801100010113)

摘　　要：将天然功能性成分壳聚糖应用于白鲢鱼丸制品,通过对鱼丸色泽、质构特性、持水性、TBA值的测定,评价了壳聚糖对于鱼丸热凝胶特性和脂质氧化程度的影响。在添加了1.0%的壳聚糖之后,鱼丸的色泽、质构特性以及持水性都得到一定的改善,鱼丸热凝胶过程会导致鱼肉脂质的氧化,而壳聚糖能够在一定程度上抑制其氧化过程。研究表明,壳聚糖成分能够改善鱼丸制品的热凝胶特性及延缓鱼肉的脂质氧化,在鱼丸制品的生产中具有良好的应用前景。Chitosan was applied to make fish ball from silver carp,and its correlative effects on gelling quality and lipid oxidation were evaluated by colour,texture,water retention,and TBA（2-thiobarbituric acid）.The colour,texture and water retention were improved and the lipid oxidation was suppressed when 1.0%chitosan was added in gels.Adding 1.0%chitosan could be considered as a promising approach in the processing of silver carp gels to improve thermal gelling properties and delay lipid oxidation.

关 键 词：白鲢 鱼丸 热凝胶特性 脂质氧化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]