添加不同粒径及比例的纤维素对鱼糜制品凝胶特性的影响  

Effect of cellulose with different particle sizes and addition ratios on gel properties of surimi products

作　　者：程小璇 张楠 唐月 张震 李文婷 施文正[1] 曲映红[1] CHENG Xiaoxuan;ZHANG Nan;TANG Yue;ZHANG Zhen;LI Wenting;SHI Wenzheng;QU Yinghong(College of Food Science,Shanghai Ocean University,Shanghai 201306,China;Shanghai Tonnor DF Biotech Co.Ltd.,Shanghai 200433,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海同化益生纤生物科技有限公司,上海200433

出　　处：《食品与发酵工业》2024年第12期63-73,共11页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划(2019YFD0902003)。

摘　　要：该实验通过研究添加不同粒径和不同比例的纤维素对鱼丸、鱼肠和鱼糕的白度、持水力、凝胶强度、全质构分析、水分分布和感官品质的影响来确定最佳添加粒径及比例。研究发现,纤维素的添加能有效提高3种常见鱼糜制品的白度、持水力、凝胶强度和质构特性,降低自由水的含量。鱼丸、鱼肠和鱼糕的持水力、凝胶强度、硬度、咀嚼性和不易流动水的比例会随着纤维素粒径的增大而增大,随着添加比例的增大而呈现先增大后减小的趋势。研究发现,纤维素粒径为200μm,添加比例为2%(质量分数)时,加工的鱼糜制品会更受消费者青睐。综合考虑,在添加纤维素粒径为200μm,添加比例在2%(质量分数)时,能最大程度地提高3种常见鱼糜制品的品质,分别能将鱼丸、鱼肠和鱼糕的持水力提高14.5%、22.1%和8.9%;凝胶强度提高121.9%、108.7%和65.5%;硬度提高97.5%、107.0%和158.8%;不易流动水比例提高0.8%、1.7%和1.7%。The effects of adding cellulose with different particle sizes and proportions on the gel properties of three common surimi products,namely fish balls,fish intestines,and fish cakes,were studied,and the best particle sizes and proportions were selected.This experiment determined the best particle size and proportion by studying the effects of adding different particle sizes and proportions of cellulose on the whiteness,water holding capacity,gel strength,total texture analysis,water distribution,and sensory aspects of fish balls,fish intestines,and fish cakes.The experiment found that the addition of cellulose could effectively improve the whiteness,water retention,gel strength,and texture characteristics of three common surimi products,and reduce the content of free water.The water holding capacity of fish balls,fish intestines,and fish cakes,gel strength,hardness,chewiness,and the proportion of water that was difficult to flow would increase with the increase of cellulose particle size,and first increase and then decrease with the increase of the addition proportion.It was found that the particle size of cellulose was 200μm.When the addition ratio was 2%,the sensory evaluation would be more popular with consumers.After comprehensive consideration,the particle size of added cellulose was 200μm.When the addition ratio was 2%,the quality of three common surimi products could be improved to the greatest extent,and the water holding capacity of fish balls,fish intestines and fish cakes can be increased by 14.5%,22.1%,and 8.9%respectively.Gel strength increased by 121.9%,108.7%,and 65.5%.Hardness increased by 97.5%,107.0%,and 158.8%.The proportion of non-flowing water increased by 0.8%,1.7%,and 1.7%.

关 键 词：纤维素 鱼糜制品 凝胶特性 低场核磁 感官评价 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]