鱼鳞粉对面条品质的影响  

Effect of Fish Scale Powder on the Quality of Noodles

作　　者：王宇卓 何佳欣 方恒卓 汪师帅[1] 郑芃园 WANG Yuzhuo;HE Jiaxin;FANG Hengzhuo;WANG Shishuai;ZHENG Pengyuan(College of Food Science and Technology,Wuhan Business University,Wuhan,Hubei 430056,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《农产品加工》2024年第18期36-39,44,共5页Farm Products Processing

基　　金：大学生创新创业训练项目(202111654128,202111654009);功能食品加工研究团队项目(2018TD008)。

摘　　要：鱼鳞营养丰富,但常作为下脚料被直接抛弃。为了提高水产品的综合利用价值,将鱼鳞粉添加入面条中,从营养、消化、物性等方面探讨其对面条品质的影响。结果表明,在营养价值上,添加鱼鳞粉会提升面条中蛋白质和氨基酸含量。当面条中鱼鳞粉添加量达到10%,面条中蛋白质含量提高45.3%,氨基酸总含量提高47.5%;在消化特性上,鱼鳞粉使面条中快消化淀粉减少,慢消化淀粉增加;在物理性质上,随着鱼鳞粉添加量增加,面条的硬度呈上升趋势;当鱼鳞粉添加量达到10%时,面条的硬度提高26.3%,面条更耐咀嚼。然而,面条的拉伸强度、汤汁透明度、明度却随着鱼鳞粉添加量增大而降低。该研究可为鱼鳞在面制品中的应用提供参考。Fish scales are rich in nutrients,but are often discarded directly as leftovers.In order to improve the comprehensive utilization value of aquatic products,fish scale powder was added to noodles,and its influence on the quality of noodles was discussed from three aspects:nutrition,digestion and physical properties.The results showed that in terms of nutritional value,fish scale powder could increase the protein and amino acid content in noodles.When the amount of fish scale powder in the noodles reached 10%,the protein content in the noodles increased by 45.3%,and the total amino acid content increased by 47.5%.In terms of digestive properties,fish scale powder reduced the fast-digestible starch in the noodles,and increased the slow-digestible starch.In terms of physical properties,the hardness of the noodles showed an upward trend with the increase of the amount of fish scale powder.When the addition of fish scale powder reached 10%,the hardness of the noodles increased by 26.3%,and the noodles were more chewy.However,the tensile strength of the noodles,the transparency of the soup,and the lightness decreased with the addition of fish scale powder.This study could provide a reference for the application of fish scales in pasta products.

关 键 词：鱼鳞 面条 蛋白质 消化 硬度 

分 类 号：S816[农业科学—饲料科学]