几种添加物对草鱼鱼糜制品凝胶品质改良的影响  

Quality improvement of grass carp surimi gel by different food additives

作　　者：杨贤庆[1] 丁利[1,2] 马海霞[1] 李来好[1] 程琳丽[1,2] 

机构地区：[1]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2013年第3期67-72,共6页Food and Fermentation Industries

基　　金：国家十二五科技支撑计划项目(2012BAD28B06);广东省科技计划重点项目(2011A020102005);广东省教育部产学研结合项目(2012B091100503)

摘　　要：利用响应面法(response surface methodology,RSM)对草鱼鱼糜凝胶品质进行改良研究。以鱼糜凝胶强度和白度为响应值作响应面,在单因素实验基础上,选取木薯变性淀粉、魔芋精粉和蛋清蛋白粉作为响应因子,进行Box-Benhnken设计和响应面分析实验,通过建立的多元二次线性回归方程得到优化组合。优化后确定各因素的最适添加量为:木薯变性淀粉19%,魔芋精粉0.60%,蛋清蛋白粉4.50%。在此优化条件下,鱼糜凝胶强度达到了2 330.68(g.cm)(所用探头直径为11.3 mm),与理论预测值2 352.57(g.cm)接近,白度达到了73.49,接近于理论预测值73.72。The quality of the grass carp surimi gel was improved by response surface method. The gel strength of surimi and the whiteness of surimi were chosen for the response value. On the basis of single factor experiment, cassava modified starch, konjac flour and egg white protein powder were selected as response factors. Box - Benhnken design and response surface analysis experiments, along with the multi-linear quadratic regression were applied to obtain the optimized parameters. The best processing conditions were ： cassava modified starch 19% , konjac 0.60 % and egg white protein powder 4.50%. The actual gel strength of surimi was 2330.68 g·cm and was very closed with the theoretical prediction value of 2352.57 g · cm（the probe diameter is 11.3ram）. The whiteness of surimi was also very closed with the theoretical prediction value of 73.72.

关 键 词：草鱼鱼糜 响应面法 木薯变性淀粉 魔芋精粉 蛋清蛋白粉 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]