蛋清液与蛋清粉对鲢鱼鱼糜凝胶性的改良效果比较  

Comparison of Improvement Effect of Egg White Solution and Egg White Powder on Gelling Properties of Silver Carp Surimi

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：《中国家禽》2016年第4期34-37,共4页China Poultry

基　　金：湖北省教育厅科技研究计划青年人才项目(Q20151702)

摘　　要：为比较蛋清液与蛋清粉对鲢鱼鱼糜凝胶性的改良效果,将蛋清液与相同质量分数的蛋清粉溶液添加至鲢鱼鱼糜中。利用质构仪和色差计分析蛋清液与蛋清粉溶液对鲢鱼鱼糜凝胶性和色泽的影响。结果表明,普通鲢鱼鱼糜的凝胶强度、水分压出量、白度分别为586.64 g/cm、6.35%和71.86,添加蛋清粉溶液和蛋清液可使其分别变为696.72 g/cm和676.27 g/cm、5.74%和5.86%及77.08和76.66,蛋清粉对鱼糜凝胶性的改善效果明显优于蛋清液。确定蛋清液或蛋清粉溶液的添加量为8%,此时蛋清液与蛋清粉可明显改善鲢鱼鱼糜制品的凝胶性与白度。In order to compare the effect of egg white solution and egg white powder on improving gelling properties of surimi from silver carp. Egg white solution and the same solution concentration of egg white powder were added to the silver carp surimi. Texture analyzer and color difference meter were used to detect gelling properties and color of silver carp surimi. The results showed that the gel strength,water-holding capacity and whiteness of surimi from common silver carp were 586.64 g/cm,6.35% and 71.86,respectively. Addition of egg white powder and egg white solution could be made into 696.72 g/cm and 676.27 g/cm,5.74% and 5.86%,77.08 and 76.66,respectively.The effect of egg white powder was obviously better than egg white solution. The results indicated that when the additive amount of egg white solution or egg white powder was 8%,they could obviously improve the gelling properties and whiteness of surimi products from silver carp.

关 键 词：蛋清液 蛋清粉 鲢鱼鱼糜 凝胶性 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]