木薯淀粉与木薯变性淀粉鱼糜加工性质的影响  

The Effect of Tapioca Starch and Modified Tapioca Starch on Surimi Processing Properties

作　　者：李丹辰[1] 陈丽娇[1] 梁鹏[1] 张浩[1] 洪佳敏[1] 

机构地区：[1]福建农林大学食品科学学院,福州350001

出　　处：《中国粮油学报》2014年第8期60-64,共5页Journal of the Chinese Cereals and Oils Association

基　　金：福建省科技厅资助(20011NZ0002-1)

摘　　要：本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响。首先测定了2种木薯醋酸酯交联淀粉、2种木薯磷酸酯交联淀粉以及木薯淀粉的冻融稳定性、透光率、黏性、膨胀度和凝沉性等特性。然后将木薯淀粉和4种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明:木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、黏性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。The effects of tapioca starch, tapioca acetate crosslinked starch and tapioca phosphate crosslinked starch on surimi processing properties were campared. Freeze - thaw stability, light transmissivity, solubility, swelling capacity and retrogradation of two kinds of tapioca acetate crosslinked starch, two kinds of tapioca phosphate crosslinked starch and tapioca starch were determined. The quality characteristics such as water binding capacity, whiteness and gel strength are determined during surimi freeing and thawing process by adding tapioca starch and four kinds of modified starch. The results showed that the properties of modified starches were different from tapioca starch. This is because modified starches had contained hydrophilic radical such as carboxymethyl and phosphoric groups, which enhances light transmissivity, freeze -melt stability, viscosity and retrogradation. The whiteness, wa- ter binding capacity and gel strength increased 17.7%, 10. 2% and 77.7% respectively. Therefore, the tapioca modified starch is more suitable for surimi processing compared with tapioca starch.

关 键 词：鱼糜 木薯淀粉 木薯变性淀粉 加工性质 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]