可得然胶对鱼丸品质的影响  

EFFECT OF CURDLAN ON THE QUALITY OF FISH BALLS

作　　者：李丹辰[1] 陈丽娇[1] 洪佳敏[1] 张浩[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350001

出　　处：《河南工业大学学报（自然科学版）》2014年第2期85-88,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：福建省科技厅资助项目(20011NZ0002-1)

摘　　要：在鱼丸中添加可得然胶,以鱼丸的色泽、持水性、质构特性(TPA)以及凝胶强度等为评价指标,考察可得然胶添加量对鱼丸品质的影响.结果表明,随着可得然胶添加量的增加,鱼丸的凝胶强度、持水性和质构特性(TPA)都有显著提高(p<0.05).当可得然胶添加量为0.60%时,鱼丸的亮度、持水性、凝胶强度较空白试验组分别提高了3.7%、22.4%和131.7%,证明可得然胶可以显著提高鱼丸品质.The effects of curdlan on the quality parameters of fish balls, such as color, water binding capacity, texture parameters, and gel properties, were studied. The results showed that the gel strength, water binding capacity and the texture properties （TPA） of the fish balls were improved remarkably （p value less than 0.05 ） as the amount of curdlan increased; and the brightness, water binding capacity and the gel strength of the fish balls were respectively improved by 3.7%, 22.4% and 131.7% in relative to a blank group. The results prove that the curdlan can improve the quality of fish balls remarkably.

关 键 词：可得然胶 鱼丸 质构 鱼丸品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]