7种添加剂对鱼糜凝胶强度和持水性的影响  

Effects of Various Additives on Surimi Gel Strength and Water Holding Capacity

作　　者：黄敏[1] 姚莉[1] 赵玲华[1] 

机构地区：[1]广东科贸职业学院生物技术系,广东广州510430

出　　处：《农产品加工（创新版）（中）》2014年第10期9-12,共4页Farm Products Processing

摘　　要：以鳙鱼为原料,探讨转谷氨酰胺酶、大豆分离蛋白、谷朊粉、玉米淀粉、抗坏血酸、明胶和结冷胶7种添加剂对鱼糜凝胶强度和持水性的影响。结果表明,转谷氨酰胺酶、大豆分离蛋白、谷朊粉和玉米淀粉在本添加范围内均能提升鱼糜制品的凝胶强度;谷朊粉、玉米淀粉可提升鱼糜制品的持水性,降低其压出水分。The effects of different kinds of additives, including transglutaminase, soy protein isolate, wheat gluten, corn starch, ascorbic acid, gelatin and gellan gum on the gel strength and water holding capacity of bighead carp surimi are studied. The results show that transglutaminase, soy protein isolate, wheat gluten and corn starch can improve the gel strength of bighead carp surimi gel. Wheat gluten and corn starch can improve the water holding capacity, as well.

关 键 词：鳙鱼鱼糜 添加剂 凝胶强度 持水性 

分 类 号：TS201[轻工技术与工程—食品科学]