膳食纤维对鱼糜凝胶工艺特性的影响  

Effect of different dietary fiber on mechanical properties of surimi gels from ribbonfish

作　　者：程珍珠[1] 赵伟[2] 杨瑞金[2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2011年第6期75-79,91,共6页Food and Machinery

基　　金：国家科技支撑计划项目(编号:2008BAD94B06);江苏省科技支撑计划项目(编号:BE2010396)

摘　　要：研究大豆膳食纤维(水不溶性膳食纤维)、聚葡萄糖(水溶性膳食纤维)以及两者的混合物对带鱼鱼糜凝胶工艺特性的影响。每种膳食纤维添加量均为0,10,20,30,50g/kg,分析鱼浆的质构特性、色差以及鱼糜凝胶的凝胶特性、持水性和白度等的变化情况。结果表明,大豆膳食纤维可以提高鱼糜凝胶的质构特性以及持水性但是会一定程度的降低凝胶的白度;添加5%的聚葡糖会使凝胶的质构特性和持水性显著降低但是可显著地增加鱼糜凝胶的弹性及白度;而两者混合物对鱼糜凝胶影响居于两者之间。The effect of soybean dietary fiber（insoluble fiber）,polydextrose（soluble dietary fiber） and the blend of the two kind dietary fiber on the functional and mechanical properties of restructured surimi products from ribbonfish was investigated.Different concentration of the two kind of fibers and their blend（0 as control,10,20,30 or 50 g/kg） were studied.Extrusion and color of fish paste were analyzed and treated gels were characterized by changes in folding grade,texture properties（texture profile analysis,puncture test）,expressible water and color.Results obtained indicate that soybean dietary fiber increased mechanical properties and the water holding capacity of fish gels with decreasing the whiteness slightly.On contrast,gels containing up to 50 g/kg polydextrose showed significant decrease in mechanical properties and moisture holding capacity but with the increase in springiness and whiteness.The blend of the two kind fibers showed certain properties between the both.

关 键 词：鱼糜 凝胶 大豆膳食纤维 聚葡萄糖 工艺特性 保健鱼糜制品 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]