添加紫苏籽油对罗非鱼鱼糜品质的影响  

Effect of perilla seed oil on the quality of tilapia surimi

作　　者：郭培[1] 申铉日[1] 周清平[1] 

机构地区：[1]海南大学食品学院,海口570228

出　　处：《食品科技》2016年第2期167-171,共5页Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2012BAD28B06)

摘　　要：通过检测罗非鱼鱼糜的质构、凝胶强度、可榨出水含量及色度,探讨了添加紫苏籽油对罗非鱼鱼糜凝胶品质的影响。结果表明,将紫苏籽油添加到罗非鱼鱼糜中会使鱼糜的品质略微变差,如硬度下降、胶着性下降、咀嚼性下降、破断力下降、凝胶强度下降、可榨出水含量上升,但鱼糜的弹性、内聚性等变化不大。另外,添加紫苏籽油之后,罗非鱼鱼糜的亮度值L*上升、a*先上升后下降、b*上升,最终鱼糜的白度增强。鱼糜的品质主要由弹性决定,而颜色是影响消费者选择的一个重要因素,故可以考虑将紫苏籽油应用于鱼糜制品。The effects of perilla seed oil on the quality of tilapia surimi was investigated by testing the texture,gel strength,expressible water and color of the surimi.Results showed that the addition of perilla seed oil decreased the hardness,gumminess,chewiness,gel strength and increased the expressible water of the tilapia surimi,but the elasticity and cohesiveness of surimi changed little.On the other hand,lightness and b＊ of the surimi increased,a＊ showed a tendency that increased at first and then decreased.The whiteness of surimi increased.

关 键 词：紫苏籽油 鱼糜 质构 凝胶强度 可榨出水 颜色 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]