糖基化改性蛋清粉提高鲢鱼鱼糜凝胶性的研究  

Research on Improving Glling Properties of Silver Carp Surimi Using Glycated Egg White Powder

作　　者：许亚彬[1] 胥伟[1] 黄迪[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院农产品加工湖北省协同创新中心,湖北武汉430023

出　　处：《现代农业科技》2015年第22期278-280,共3页Modern Agricultural Science and Technology

基　　金：武汉轻工大学大学生创新训练项目(CXXL2014018)

摘　　要：为提高鲢鱼鱼糜制品的凝胶性,将蛋清粉与糖基化改性蛋清粉添加至鲢鱼鱼糜中。利用质构仪、色差计分析蛋清粉与糖基化改性蛋清粉对鲢鱼鱼糜凝胶性与色泽的影响。结果表明:未添加蛋清粉的鱼糜凝胶强度、白度为585.62 g·cm和75.56,添加1.5%的蛋清粉可将鲢鱼鱼糜的凝胶性与白度提高至627.85 g·cm和78.50,添加2.0%的糖基化改性蛋清粉可将鲢鱼鱼糜的凝胶性与白度提高至684.36 g/cm和76.25。可以看出,糖基化改性蛋清粉对鲢鱼鱼糜品质的改善效果要优于普通蛋清粉。Egg white powder and glycated egg white powder were used to improve gelling properties of silver carp fish mi products.Using texture analyzer and color difference meter to analyze silver carp fish mi gels and colour.The experimental results showed that national fish gel strength of egg white powder,white degree was 585.62 g. em and 75.56,adding 1.5% of egg white powder or 2.0% of the glycated egg white powder could improve the gel properties and whiteness, gel strength increased to 627.85g. cm and 684.36g. cm by adding 1.5% of egg white powder or 2.0% of the glycated egg white powder, and white degree increased to 78.50 and 76.25 by adding 1.5% of egg white powder or 2.0% of the glycated egg white powder.The effect of glycated egg white powder was better than the national egg white nowder.

关 键 词：糖基化 蛋清粉 鲢鱼鱼糜 凝胶性 改善 

分 类 号：TS253.43[轻工技术与工程—农产品加工及贮藏工程]