芋头添加物对金鲳鱼鱼糜凝胶的影响  

Effect of Taro Additives on Gel Properties of Trachinotus ovatus Surimi

作　　者：裴志胜 薛长风 文攀 房佳琪 潘少俐 王子轩 徐云升 刘姗姗 PEI Zhisheng;XUE Changfeng;WEN Pan;FANG Jiaqi;PAN Shaoli;WANG Zixuan;XU Yunsheng;LIU Shanshan(College of Food Science and Engineering,Hainan Tropic Ocean University,Sanya 572022,China;Marine Food Engineering Technology Research Center of Hainan Province,Sanya 572022,China;Collaborative Innovation Center of Marine Food Deep Processing,Hainan Tropical Ocean University,Sanya 572022,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]海南热带海洋学院食品科学与工程学院,海南三亚572022 [2]海南省海洋食品工程技术研究中心,海南三亚572022 [3]海南热带海洋学院海洋食品精深加工关键技术省部共建协同创新中心,海南三亚572022 [4]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《肉类研究》2019年第11期12-17,共6页Meat Research

基　　金：海南省自然科学基金项目(318QN250);“十三五”国家重点研发计划重点专项(2018YFC0311205);三亚市院地科技合作项目(2018YD07);海南省高等学校科学研究项目(Hnky2018-58;Hnky2019-58);海南热带海洋学院校级青年专项(RHDQN201830)

摘　　要：研究芋头添加物对金鲳鱼鱼糜凝胶品质的影响,分析添加不同量芋头原浆和芋头淀粉时,金鲳鱼鱼糜凝胶的白度、凝胶强度、持水性、水分含量、横向弛豫时间T2的变化规律。结果表明:添加芋头原浆,金鲳鱼鱼糜凝胶的感官品质较好;添加芋头淀粉,金鲳鱼鱼糜凝胶的凝胶强度和持水力较好;芋头添加物可以降低其白度。低场核磁共振结果显示,随着芋头添加物的加入,金鲳鱼鱼糜凝胶的弛豫时间T22、T23减少,弛豫时间T21增大,峰面积S21、S22增加,峰面积S23减少,凝胶中自由水的流动性减弱。The effect of taro additives(taro pulp and starch) on the gel properties of Trachinotus ovatus surimi was studied. The pattern of changes in whiteness, gel strength, water-holding capacity(WHC), water content and transverse relaxation time(T2) were analyzed. The results showed that the sensory quality of the surimi gel added with taro pulp was better, the gel strength and WHC of the surimi gel added with taro starch were better, the addition of taro could reduce surimi gel whiteness. Low field nuclear magnetic resonance(NMR) showed that with the addition of taro additives, the transverse relaxation time T22 and T23 decreased, while T21 increased;the peak area S21 and S22 increased, while S23 decreased, indicating that the fluidity of free water in the gel decreased.

关 键 词：金鲳鱼 芋头原浆 芋头淀粉 凝胶特性 水分分布 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]