不同种类淀粉对罗非鱼鱼糜凝胶品质的影响  

Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi Gel

作　　者：刘璐 洪鹏志 周春霞 宋春勇 张若兰 钟坦君 LIU Lu;HONG Pengzhi;ZHOU Chunxia;SONG Chunyong;ZHANG Ruolan;ZHONG Tanjun(Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Marine Food,Guangdong Modern Agricultural Science and Technology Innovation Center,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省现代农业科技创新中心,广东湛江524088 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

出　　处：《食品科学》2023年第6期82-89,共8页Food Science

基　　金：广东省现代农业产业技术体系创新团队建设项目(2021KJ150);湛江市海洋经济创新发展示范市建设项目(XM-202008-01B1)。

摘　　要：为了改善淡水鱼鱼糜制品的品质,以冷冻罗非鱼鱼糜为原料,分别添加4%木薯原淀粉、3种木薯变性淀粉(磷酸酯淀粉、羟丙基淀粉和乙酰化二淀粉磷酸酯)及复配木薯变性淀粉(乙酰化二淀粉磷酸酯与羟丙基淀粉质量比为3∶2),考察淀粉添加对鱼糜凝胶质构、流变学特性、持水性及水分分布和微观结构等的影响,探讨不同种类淀粉对鱼糜凝胶品质的改善。结果表明,与对照组相比,添加5种淀粉均会显著降低罗非鱼鱼糜凝胶的白度(P<0.05),但其凝胶强度、硬度和咀嚼性显著增大,凝胶持水性显著提高(P<0.05),蒸煮损失率显著下降(P<0.05),结合水含量显著增加(P<0.05),凝胶微观结构更加均匀致密,且添加了复配木薯变性淀粉的凝胶质构特性最好,持水性最高。低场核磁共振成像和光学显微镜观察结果显示,不同种类的淀粉均能有效锁住鱼糜凝胶基质中的水分;升温过程中淀粉吸水膨胀,在鱼糜凝胶网络结构中起浓缩和填充作用;添加了复配木薯变性淀粉的鱼糜凝胶结构最致密均匀。因此,添加复配木薯变性淀粉可以有效改善罗非鱼鱼糜制品的品质,为淡水鱼鱼糜制品的开发提供了理论支撑。In order to improve the quality of freshwater fish surimi products,the effect of adding 4%of native cassava starch or modified cassava starch(starch phosphate,hydroxypropyl starch,acetylated distarch phosphate,or a 3:2(m/m)mixture of acetylated distarch phosphate and hydroxypropyl starch)on improving the quality of surimi gels prepared from frozen tilapia surimi was investigated by measuring texture,rheological properties,water-holding capacity,moisture distribution and microstructure.The results showed that compared with the control group,the whiteness of tilapia surimi gels with native and modified cassava starch significantly decreased(P<0.05),the gel strength,hardness,chewiness and water-holding capacity significantly increased(P<0.05),the percentage of cooking loss decreased(P<0.05),the bound water content increased(P<0.05),and the microstructure was more uniform and compact.The best gel texture and highest water-holding capacity were achieved with the addition of the modified starch mixture.Low-field magnetic resonance imaging and optical microscopy results showed that both native and modified cassava starch could effectively keep the water in the surimi gel.The native and modified starch could absorb water and expand during the heating process,concentrating and filling the surimi gel network structure,and the surimi gel structure with the modified starch mixture was most compact and uniform.Therefore,addition of acetylated distarch phosphate-hydroxypropyl starch mixture can effectively improve the quality of tilapia surimi products,which will provide theoretical support for the development of freshwater fish surimi products.

关 键 词：罗非鱼鱼糜 淀粉 质构特性 持水性 微观结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]