超微虾壳粉对草鱼鱼糜凝胶品质的影响  

Effect of Ultra-Fine Crayfish Shell Powder on Gel Quality of Grass Carp Surimi

作　　者：粟燕 吴伟伦 石柳 于巍[2,3] 汪兰[2,3] 乔宇[2,3] 黄云 康峻 吴茜[1] SU Yan;WU Wei-lun;SHI Liu;YU Wei;WANG Lan;QIAO Yu;HUANG Yun;KANG Jun;WU Qian(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Key Laboratory of Cold Chain Logistics Technology for Agro-products,Ministry of Agriculture and Rural Affairs,Wuhan 430064,China;Agro-product Processing Research Sub-center of Hubei Innovation Center of Agricultural Science and Technology,Wuhan 430080,China;Hubei Huachun Food Co.,Ltd.,Jingmen 420800,China;Hubei Qianwang Ecological Crayfish Industrial Park Group Co.,Ltd.,Qianjiang 433115,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,武汉430068 [2]农业农村部农产品冷链物流技术重点实验室/湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [3]湖北省农业科技创新中心农产品加工研究分中心,武汉430080 [4]湖北华醇食品有限公司,湖北荆门420800 [5]湖北潜网生态小龙虾产业园集团有限公司,湖北潜江433115

出　　处：《中国调味品》2024年第8期1-6,11,共7页China Condiment

基　　金：湖北省揭榜制科技项目(2022BEC030);湖北省重点研发计划项目(KJCXQS2022000503)。

摘　　要：为提高草鱼鱼糜的凝胶特性,改善其品质,以鲜活草鱼为试验原料,添加虾壳粉,探究不同添加量的虾壳粉(0.25%、0.5%、0.75%、1%、1.25%)对草鱼鱼糜凝胶质构特性、凝胶特性、流变性等的影响。结果表明,与对照组相比,添加虾壳粉会显著降低草鱼鱼糜凝胶的白度和色泽评分(P<0.05),但其质构特性显著增大(P<0.05),持水性显著升高(P<0.05),结合水含量显著增加(P<0.05)。感官评价和电子鼻分析结果表明,当虾壳粉在最适添加量0.5%时,可以显著改善鱼糜凝胶的风味和品质。因此,添加适量虾壳粉能增强鱼糜凝胶的网络结构和持水能力,得到具有较好风味和品质的鱼糜制品,研究结果可为生产高品质的鱼糜产品提供理论依据。In order to improve the gel properties and quality of grass carp surimi,with fresh grass carp as the test raw material,crayfish shell powder is added to explore the effects of different addition amount of crayfish shell powder(0.25%,0.5%,0.75%,1%,1.25%)on the texture properties,gel properties and rheology of grass carp surimi gel.The results show that compared with the control group,the addition of crayfish shell powder can significantly decrease the whiteness and color scores of grass carp surimigel(P<0.05),but its texture properties,water holding capacity and bound water content significantly increase(P<0.05).The results of sensory evaluation and electronic nose analysis show that when the optimal addition amount of crayfish shell powder is 0.5%,the flavor and quality of surimi gel could be significantly improved.Therefore,the addition of proper amount of crayfish shell powder can enhance the network structure and water holding capacity of surimi gel,and surimi products with better flavor and quality can be obtained.The research results can provide a theoretical basis for the production of high-quality surimi products.

关 键 词：虾壳粉 草鱼 鱼糜凝胶 凝胶特性 流变性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]