Effects of Huangzhou Radish Powder on the Quality of Silver Carp Surimi Products  

作　　者：Qi YANG Xiaohong LIU Xinghui TIAN Yujuan JIN Yanyu YANG Fa QIU Siyao MA Peng WU Ting HU 

机构地区：[1]Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains,Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,College of Biology and Agricultural Resources,Huanggang Normal University,Huanggang 438000,China

出　　处：《Agricultural Biotechnology》2023年第2期138-141,147,共5页农业生物技术（英文版）

基　　金：Supported by Scientific Research Program Guiding Project of the Education Department of Hubei Province(B2020166);Special Projects of the Central Government Guiding Local Science and Technology Development(2018ZYYD019)。

摘　　要：[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different amounts(1%,2%,3%,4%,5%)of Huangzhou radish powder on the water-holding capacity,cooking loss rate,whiteness value,TPA,gel strength and sensory quality of surimi products.[Results]When the addition amount of Huangzhou radish powder was 1%,water-holding capacity,hardness,chewiness and the gel strength of the surimi product reached their maximum values,which were 86.86%,3470.36 g,2628.50 g and 707.48 g·mm,respectively.Meanwhile,the cooking loss rate was reduced to a minimum value(13.66%),and the sensory quality reached the best.The whiteness of surimi products showed a decreasing trend with the increase of the addition amount of Huangzhou radish powder.However,the whiteness of the surimi product was not significantly affected when the addition amount of Huangzhou radish powder was 1%.Therefore,when the addition amount of Huangzhou radish powder was 1%,the quality of surimi products could be improved.[Conclusions]This study provides a new idea for the development and utilization of Huangzhou radish.

关 键 词：Huangzhou radish Surimi product QUALITY Gel strength 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]