几种添加物对巴浪鱼丸品质的影响  

Effects of ingredients on properties of Decapterus Maruadsi fish ball

作　　者：尹贝贝[1] 蒋爱民[1] 栗俊广[1] 叶颖欣 张树权[1] 吴兰芳[1] 李振宇 

机构地区：[1]华南农业大学,广东广州510642 [2]永昊食品有限公司,广东阳江529536

出　　处：《食品与机械》2014年第5期253-259,共7页Food and Machinery

基　　金：博士学科点专项科研基金项目(编号:20114404110013)

摘　　要：以凝胶强度及感官品质为指标,研究木薯淀粉、仙草提取物、魔芋胶、姜汁对巴浪鱼丸品质的影响;同时将最佳配方生产的巴浪鱼丸与市售鱼丸的品质进行对比。结果表明：木薯淀粉能显著提高巴浪鱼丸的凝胶强度,添加20%时凝胶强度达到3 042.75g·cm,比空白组提高了0.97倍;添加4%仙草提取物,巴浪鱼丸的凝胶强度和感官得分达到3185.48g·cm、8.18,分别提高了35%,25%;添加0.05%-0.1%魔芋胶能有效改善鱼丸断面结构,添加4%姜汁能改善鱼丸滋味,但均会降低鱼丸凝胶强度;添加木薯淀粉15%、仙草提取物4%、魔芋胶0.05%、姜汁4%时,鱼丸品质最好,与工厂配方相比,分别使巴浪鱼丸、丁鱼丸的凝胶强度提高了1.43,0.87倍,感官得分提高了0.42,0.35倍。Studied the effects of Tapioca starch, Hsian-tsao extraction, Konjac gum and Ginger juice on the Gel-strength and Sensory quality of Decapterus Maruadsi fish ball, and conducted a compari- son between optimized recipe with factory recipe. Results showed that Tapioca starch could improve the quality of the fish ball signifi- cantly. When the dosage of the starch was 20% the Gel-strength was 3 042 g · cm and increased by 0.97 than the blanks. When the dosage of Hsian-tsao extraction was 4%, the Gekstrengh（3 185.48 g ·cm） and the sensory quality （8. 18） increased 35% and 25%, respectivley. 0.05 %-0.1 % Konjac gum could increase the quality of the fish ball by improving the section structure, 4% 6f Ginger juice could also im- prove the quality by improving the flavor, but both reduced Gelstrength significantly. And the best formulation was： Tapioca starch 15%, Hsian-tsao extraction 4%, Konjac gum 0. 05% and Ginger juice 4%. It＇s also found that compared with the fish ball made by factory recipe, the optimized recipe increased the Gel-strength of the Decapterus Maruadsi fish ball and Mugil cephalus fish by 1. 43, 0.87 and the sensory score by 0.41, 0.35 respectilvly.

关 键 词：巴浪鱼 鱼糜 鱼丸 仙草 魔芋胶 凝胶强度 感官评定 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]