南瓜浆对金线鱼鱼糜凝胶特性的影响  

Effects of Pumpkin Pulp on Gel Properties of Nemipterus virgatus Surimi

作　　者：李钰金 周明言[3] 李学鹏[3] 仪淑敏 刘远平 励建荣[3] 林洪[1] 迟勇猛 LI Yu-jin ZHOU Ming-yan LI Xue-peng YI Shu-min LIU Yuan-ping LI Jian-rong LIN Hong CHI Yong-meng(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China Rongcheng Taixiang Food Products Co,. Ltd., Rongcheng 264300, Shandong, China College of Food Science and Technology, Bohai University, Jinzhou 121013, Liaoning, China Management Office of Rongcheng Blue Economic Zone, Rongcheng 264300, Shandong, Chinaa)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]荣成泰祥食品股份有限公司,山东荣成264300 [3]渤海大学食品科学与工程学院,辽宁锦州121013 [4]荣成市蓝色经济区管理办公室,山东荣成264300

出　　处：《食品研究与开发》2017年第13期1-5,共5页Food Research and Development

基　　金：国家科技支撑计划项目(2015BAD17B03);山东省泰山学者蓝色产业领军人才团队支撑计划(鲁发改区域[2015]260号)

摘　　要：以金线鱼鱼糜为研究对象,研究添加南瓜浆对其凝胶特性的影响,为研发南瓜果蔬鱼丸提供依据。结果显示,添加5%的南瓜浆有助于提高鱼糜凝胶强度,但添加量过大会降低其凝胶强度。添加南瓜浆使鱼糜凝胶白度下降,黄度增加;凝胶持水性随着南瓜浆的添加呈下降趋势,蒸煮损失先上升后下降;添加南瓜浆使鱼糜凝胶中的部分不易移动水转变为了自由水,同时使鱼糜凝胶微观结构变密实,孔隙数量变小,网格结构变得大而散乱,不利于凝胶的持水。The effects of pumpkin pulp on the gel properties of Nemipterus virgatus surimi were investigated in this paper,to develop the new vegetable fish balls. The results showed that 5%pumpkin pulp could enhance the gel strength, while more addition could induce the decrease of the gel strength. The whiteness of gel was re-duced with the addition of pumpkin pulp, while the yellowness increased. The water holding capacity of gel de-clined with the increase of pumpkin pulp. The cooking loss firstly increased, and then decreased with pumpkin pulp amount increase. The addition of pumpkin pulp induced the transformation of unease moving water to free water. Meanwhile, with the addition of pumpkin pulp, the microstructure of surimi gel became density and the number of voids reduced, the network structure tended to large and scattered, which was not benefit for holding water.

关 键 词：南瓜浆 鱼糜 凝胶特性 持水性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]