干热处理蛋清粉改善鲢鱼鱼糜凝胶性的研究  

Research on Improvement of Silver Carp Surimi Gelling Properties Using Dry-heating Processed Egg White Powder

作　　者：胥伟[1] 黄迪[1] 许亚彬[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,武汉430023

出　　处：《食品工业》2016年第3期213-215,共3页The Food Industry

基　　金：国家自然科学基金青年科学基金项目(31501429)

摘　　要：为提高鲢鱼鱼糜制品的凝胶性,将蛋清粉与干热处理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干热处理蛋清粉对鲢鱼鱼糜凝胶性与色泽的影响。试验结果表明,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%的蛋清粉或2.5%的干热处理蛋清粉可显著提高鲢鱼鱼糜的凝胶性与白度,且干热处理蛋清粉的改善效果要优于普通蛋清粉。扫描电镜结果表明,普通鲢鱼鱼糜所称凝胶空隙较大,质地松软,而添加蛋清粉后凝胶质地变紧密,尤其是添加干热处理蛋清粉后,其凝胶间隙明显变小,凝胶切面变平滑。Egg white powder and dry-heating processed egg white powder were used to improve gel properties of silver carp surimi products. Texture analyzer and color difference meter was used to analyze silver carp surimi gels and color. The experimental results showed that national fish gel strength of egg white powder, white degree was 585.62 g·cm and 75.56, adding 1.5% of egg white powder or 2.5% of the dry-heating processed egg white powder could improve the gel properties and whiteness, and the effect of dry-heating processed egg white powder was better than the national egg white powder. Scanning electron microscopy（SEM） results showed that the gap and the texture of national carp fish mi gel was big and soft, adding egg white powder made the gel texture closely, especially adding dry-heating processed egg white powder made the clearance decrease significantly, and the gel edge was smooth.

关 键 词：干热 蛋清粉 鱼糜 凝胶性 改善 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]