食用胶对碎米基鱼粉品质改良的研究  

Improved effect of hydrocolloids on broken rice noodles equipped by fish surimi

作　　者：牛丽亚[1] 涂瑾 朱慧敏[1] 肖建辉[1] 

机构地区：[1]江西农业大学食品科学与工程学院,南昌330045

出　　处：《食品科技》2016年第12期235-238,共4页Food Science and Technology

基　　金：江西省科技支撑计划项目(20151BBF60043;20151BBF60045)

摘　　要：以碎米为原料制作鱼肉粉,通过测定蒸煮损失率、吸水率、断条率、质构特性(TPA模式)以及感官评分,研究黄原胶、瓜尔豆胶、刺槐豆胶、阿拉伯胶的添加对鱼粉品质的影响,并探索各测定指标与TPA测定结果的相关性。结果表明,综合考虑对鱼粉品质改良的各个指标,食用胶添加效果为黄原胶>瓜尔豆胶>阿拉伯胶>刺槐豆胶。其中,蒸煮损失率及断条率与内聚性呈显著负相关(P<0.05),吸水率与TPA内聚性呈显著正相关(P<0.05)。另外,鱼粉质构品质以硬度、耐嚼性、黏着性及内聚度为指标进行测定,能很好地反映感官评价中的硬度、黏性、弹性、咀嚼性(P<0.05)。In this paper, cooking loss, water absorption, broken rate, TPA and sensory evaluation of broken rice noodles equipped by fish surimi （BRNFs） was improved by hydrocolloids （xanthan gum, guar gum, arabic gum, and locust bean gum）. And the correlation of results were studied. The improved effects showed that xanthan gum was the best, but the locust bean gum was the worst. Results also showed that the TPA cohesiveness was significantly negative effect on the cooking loss and the broken rate （P〈0.05）. But the correlation was significant between TPA cohesiveness and water absorption （P〈0.05）. Furthermore, the correlation was significant between the results of TPA and sensory evaluation（P〈0.05）.

关 键 词：碎米 米粉 鱼糜 食用胶 品质 

分 类 号：TS254.51[轻工技术与工程—水产品加工及贮藏工程]