豌豆全粉对鱼糜凝胶品质的影响  

Effect of Whole Pea Powder on Gelatin Quality of Surimi

作　　者：陈训俭 陈泽宇 丁婷 胡婷 王蔚新 占剑峰 CHEN Xunjian;CHEN Zeyu;DING Ting;HU Ting;WANG Weixin;ZHAN Jianfeng(Collaborative Innovation Center for the Development of Dabie Mountains Characteristic Resources,Hubei Key Laboratories of Economic Forest Germplasm Improvement and Comprehensive Resources Utilization,College of Biology and Agricultural Resources,Huanggang Normal University,Huanggang 438000,China;Hong’an Public Inspection and Testing Center,Huanggang 438000,China)

机构地区：[1]黄冈师范学院生物与农业资源学院,大别山特色资源开发协同创新中心,湖北省经济林种质资源改良与资源综合利用重点实验室,湖北黄冈438000 [2]湖北省红安县公共检验检测中心,湖北黄冈438000

出　　处：《食品科技》2024年第6期142-146,共5页Food Science and Technology

摘　　要：为提高鱼糜制品的品质,将豌豆全粉添加到冷冻白鲢鱼鱼糜中,分析不同添加量对鱼糜凝胶白度、持水性、蒸煮损失率、质构特性和感官品质等的影响。结果表明,随豌豆全粉添加量增加,持水性、感官评分、质构指标中的硬度、弹性以及咀嚼性先增加后减少,添加量为5%时,均达最大值。鱼糜凝胶的蒸煮损失率则呈下降趋势,白度变化不显著。反映质构特性的内聚性指标与对照组相比差异显著(P≤0.05),但添加量在1%~6%范围内时变化不显著。该研究结果可为改善淡水鱼鱼糜凝胶特性提供理论参考。In order to improve the quality of surimi products,whole pea powder was added to frozen silver carp surimi.The effects of different addition amounts on the gel whiteness,water holding capacity,cooking loss rate,texture properties and sensory quality of surimi were analyzed.The results showed that water holding capacity,sensory scores,hardness,elasticity and chewability in the texture indicators increased first and then decreased with the increase of whole pea powder,and reached the maximum value when the addition amount was 5%.The cooking loss rate of surimi gel showed a decreasing trend,and the change of whiteness was not significant.Compared with the control group,the cohesiveness indexes reflecting the texture characteristics were significantly different(P≤0.05),but the change was not significant when the addition amount was in the range of 1%–6%.The results can provide a theoretical reference for improving the gel properties of freshwater fish surimi.

关 键 词：豌豆全粉 品质 鱼糜制品 凝胶特性 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]