荸荠淀粉对白鲢鱼鱼糜凝胶特性的影响  

The effect of radon starch on the quality of white herring products

作　　者：吴鹏 甘晴 陈慧 何茹颖 WU Peng;GAN Qing;CHEN Hui;HE Ru-ying(College of Biology and Agricultural Resources,Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains,Huanggang Normal University,Huanggang 438000,Hubei,China)

机构地区：[1]黄冈师范学院生物与农业资源学院,经济林木种质改良与资源综合利用湖北省重点实验室,大别山特色资源开发湖北省协同创新中心,湖北黄冈438000

出　　处：《黄冈师范学院学报》2023年第3期27-32,共6页Journal of Huanggang Normal University

基　　金：湖北省教育厅青年人才项目(03201718402);黄冈师范学院高级别培育项目(04201711903)。

摘　　要：本试验研究不同含量的荸荠淀粉对白鲢鱼鱼糜凝胶特性的影响,采用不同添加量的荸荠淀粉制备了鱼糜凝胶,并对其凝胶进行了蒸煮度、持水性、白度值、凝胶特性和结构分析。结果显示,荸荠淀粉对于白鲢鱼鱼糜制品的品质有较好的正向影响,添加4%的荸荠淀粉,能显著改善鲢鱼鱼糜的凝胶特性、获得良好的凝胶产品。该研究结果可为改善淡水鱼鱼糜凝胶特性和减少白鲢鱼鱼糜生产限制提供理论参考。In this experiment,the influence of different contents of water chestnut starch on the gel characteristics of silver carp was studied,and the gel was prepared with different added amounts of water chestnut starch,the cooking degree,water retention,whiteness value,gel characteristics and structure were analyzed.The results showed that water chestnut starch has a good positive effect on the quality of silver carp products,the addition of 4%water chestnut starch can significantly improve the gel characteristics of silver carp fish millet and obtain good gel products.The results can provide a theoretical basis for improving the gel characteristics of freshwater fish and reducing the production limitation of silver carp.

关 键 词：白鲢鱼 鱼糜凝胶 荸荠淀粉 质构 

分 类 号：TS202.1[轻工技术与工程—食品科学]