添加不同外源物质对鲩鱼肉肠凝胶特性与失水率的影响  

Effects of different exogenous substances on gel propertiesand water loss rate of grass carp sausage

作　　者：黄晓霞 游云 刘巧瑜[1,2,3,4] 李湘銮 欧佰侨 麦永湛 曾晓房 白卫东[1,2,3,4] HUANG Xiaoxia;YOU Yun;LIU Qiaoyu;LI Xiangluan;OU Baiqiao;MAI Yongzhan;ZENG Xiaofang;BAI Weidong

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东省岭南特色食品科学与技术重点实验室,广东广州510225 [3]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225 [4]现代农业工程创新研究院,广东广州510225 [5]茂名市大渔水产品有限公司,广东茂名525000

出　　处：《肉类工业》2022年第12期14-22,共9页Meat Industry

基　　金：广东茂名滨海新区海洋渔业产业园—现代渔业全产业链技术研究项目(项目编号:0835-220FA8102621);广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013);2021年广东省联合培养研究生示范基地(粤教研函[2021]2号)。

摘　　要：淡水鱼糜及其制品富含营养且价格低廉,具有广阔市场前景。为改善鲩鱼鱼糜的凝胶特性,添加不同外源添加物时,研究该鱼糜制得的鱼肉肠的凝胶特性、失水率和感官品质的变化。结果表明:不同外源添加物和不同添加量均影响鲩鱼鱼糜的凝胶特性和失水率,从而影响最终的鲩鱼肉肠成品。鲩鱼肉肠的最佳配方(以鲩鱼鱼糜的质量比计)为水20%、淀粉6%、食盐5%、大豆分离蛋白6%、复合磷酸盐0.23%和转谷氨酰胺转氨酶0.10%,在此配方工艺下制得的鲩鱼肉肠结构紧密,凝胶强度为186.233N·mm,失水率较低,弹性十足、风味协调,口感饱满,感官得分高。Freshwater surimi and its products were rich in nutrition and low in price,andthey had a broad market prospect.In order to improve the gel properties of grass carp surimi,the changes of gel properties,water loss rate and sensory quality of fish sausages made from this surimiwere studiedwith different exogenous additives.The results showed thatthe gel properties and water loss rate of the grass carp surimi were affected by different exogenous additives and different addition amounts,and then the final finished products of grass carp sausagewere affected.The optimum formula of grass carp sausage(basedon the mass ratio of grass carp surimi)waswater 20%,starch 6%,salt 5%,soy protein isolate 6%,compound phosphate 0.23%and transglutaminase 0.1%.Under this formula,the structure of grass carp sausage was compact,and the gel strength was 186.233 N·mm,and the water loss rate was low,and the elasticity was sufficient,and the flavor was coordinated,and the taste was full and the sensory score was high.

关 键 词：鱼糜 鲩鱼肉肠 凝胶特性 失水率 感官品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]