K型与I型卡拉胶对白鲢鱼糜持水性及质构冻藏稳定性的影响  

Effect of K-and I-carrageenan on water holding capacity and frozen storage stability of silver carp (Hypophthalmichehys molitrix) surimi

作　　者：罗璨 倪辉 万硕 林景新 胡阳 姜泽东 陈艳红 LUO Can;NI Hui;WAN Suo;LIN Jin-xin;HU Yang;JIANG Ze-dong;CHEN Yan-hong(College of Food and Biology Engineering,Jimei University,Xiamen 361021;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology,Xiamen 361021;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021;Fujian Provincial Anjing Food Limited Company,Xiamen 361021;Fujian Provincial Weikang Food Science and Technology Limited Company,Xiamen 361021)

机构地区：[1]集美大学食品与生物工程学院,厦门361021 [2]福建省食品微生物与酶工程重点实验室,厦门361021 [3]厦门市食品生物工程技术研究中心,厦门361021 [4]福建省安井食品有限公司,厦门361021 [5]厦门唯康食品科技有限公司,厦门361021

出　　处：《中国食品添加剂》2020年第3期76-82,共7页China Food Additives

摘　　要：目的:以常见的白鲢鱼糜为原料,研究I型和K型卡拉胶对鱼糜质构和持水性差异,以及在反复冻融循环中的影响。方法:对分别加入I、K两种胶体的鱼糜反复冻融后持水性和TPA指标进行显著性分析。结果:未冻融时,I型卡拉胶对降低鱼糜硬度、胶着性、咀嚼性,增加恢复性作用比K型更强(p <0.05);对照组、I型卡拉胶组和K型持水性基本相同(p> 0.05)。反复冻融试验结果表明,添加I卡拉胶对鱼糜硬度、黏性、黏附性、咀嚼性和弹性的保护作用强于添加K卡拉胶,但会降低鱼糜的弹性和持水能力。结论:I型K型卡拉胶鱼糜对TPA影响有差异,I型卡拉胶鱼糜的反复冻融TPA与持水性稳定性更好。The objective of this paper is to study the differences of type I and K carrageenan on the texture and water holding capacity of common silver carp surimi during repeated freeze-thaw cycles. The results showed that I carrageenan is stronger than K carrageenan(p < 0.05) in unfrozen surimi on hardness, adhesiveness, chewiness and resilience. No significant(p > 0.05) was found on water holding capacity. For repeated freeze-thaw products, type I carrageenan is better on keeping the properties of hardness, stickiness, adhesiveness, chewiness and resilience, but it reduced the elasticity and water holding capacity of surimi. The conclusion is type I and K carrageenan has different effect on surimi TPA. Type I carrageenan showed better effect on TPA and water holding capacity for repetitive freezethaw surimi.

关 键 词：白鲢鱼糜 持水性 卡拉胶 反复冻融 TPA 

分 类 号：TS201.1[轻工技术与工程—食品科学]