甜橙油与马铃薯淀粉复配对鱼糜制品品质的影响  

The Effect of Orange Oil and Potato Starch on the Quality of Surimi Gel Product

作　　者：卢彦轩 王玉栋 庄洋 严浩 钟武 杨宏[1] Lu Yanxuan;Wang Yudong;Zhuang Yang;Yan Hao;Zhong Wu;Yang Hong(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070

出　　处：《中国食品学报》2023年第5期241-250,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0901003)。

摘　　要：为研究甜橙油与马铃薯淀粉复配对鱼糜制品品质的影响,分别以0,0.2,0.4,0.6 mL/100 g的甜橙油(按鱼糜质量计算)与马铃薯淀粉复配加入鱼糜中制成凝胶,对其凝胶强度、质构特性、持水性、色度、化学作用力进行分析,并用电子鼻、电子舌和感官评分进行感官品质研究。结果显示,0.4 mL/100 g的甜橙油与马铃薯淀粉复配制得的鱼糜凝胶具有最佳的凝胶强度与持水性,同时具有最高的白度值;甜橙油添加量为0.6 mL/100 g时凝胶性能次之。甜橙油与马铃薯淀粉复配对鱼糜制品的气味与滋味产生明显影响(P<0.05),并可降低酸味与增加甜味。综合分析表明0.4 mL/100 g的甜橙油与马铃薯淀粉复配可提高鱼糜凝胶整体品质,感官评分总分最高具有较好的可接受性。In order to study the effect of sweet orange oil and potato starch on the quality of surimi gel.0,0.2,0.4,0.6 mL/100 g sweet orange oil(calculated by increasing the quality of surimi)and potato starch were added to the surimi to make surimi gel.The gel strength,texture properties,water holding capacity,chromaticity,and chemical force were analyzed,and the sensory quality was studied by electronic nose,electronic tongue and sensory evaluation.The results showed that 0.4 mL/100 g orange oil and potato starch were added to surimi,surimi gel had the best gel strength,water holding capacity and the highest whiteness value.The gel characteristics were second,when the amount of sweet orange oil was 0.6 mL/100 g.Potato starch mixed with sweet orange oil making a significant effect on the odor and taste of surimi gel(P<0.05),also it can reduce sourness and increase sweetness.In summary,the combination of 0.4 mL/100 g sweet orange oil with potato starch can improve the quality of surimi gel comprehensively and acquire the good acceptability.

关 键 词：甜橙油 马铃薯淀粉 凝胶特性 电子鼻 电子舌 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]