菊苣多糖对蓝圆鲹鱼丸质构与贮藏品质的影响  

Effect of chicory polysaccharide on the texture and storage quality of round scad fish ball

作　　者：薛山 林靖娟 XUE Shan;LIN Jingjuan(College of Biological Science and Technology,Minnan Normal University,Zhangzhou,Fujian 363000,China;Engineering Research Center of Fujian Province for Fungal Industry,Zhangzhou,Fujian 363000,China;Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage,Zhangzhou,Fujian 363000,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000 [2]菌物产业福建省高校工程研究中心,福建漳州363000 [3]漳台休闲食品与茶饮料研究所,福建漳州363000

出　　处：《食品与机械》2024年第9期106-115,共10页Food and Machinery

基　　金：福建省自然科学基金项目(青年创新)(编号:2021J05198);福建省科技特派员(团队)项目(编号:SKTP2120,SKTP2320,24SKTP20);闽南师范大学校内高级别项目(编号:MSGJB2021021)。

摘　　要：[目的]优化菊苣多糖蓝圆鲹鱼丸加工工艺,并分析其贮藏特性。[方法]考察菊苣多糖(chicory polysaccharide,CP)添加量、玉米淀粉添加量、盐添加量、水添加量、复合磷酸盐添加量和凝胶温度对蓝圆鲹鱼丸质构及综合评分的影响,基于质构综合评分优化菊苣多糖蓝圆鲹鱼丸加工工艺,采用光学显微镜和扫描电镜观察鱼丸的微观结构,并分析菊苣多糖蓝圆鲹鱼丸在4℃冷藏期间的理化指标变化。[结果]采用主成分分析法提取公共因子,构建质构综合评分模型为Y=0.343X1+0.349X2+0.350X3;当水添加量为12.41%,玉米淀粉添加量为25.09%,CP添加量为7.90%时,蓝圆鲹鱼丸的质构综合评分最大,为1.4895±0.0170。微观结构结果显示,添加7.90%CP的鱼丸较空白对照组能显著改善鱼丸的整体结构,使其微观结构细密均匀,内部凝胶网络相互交联程度增强。4℃下贮藏10 d,添加CP的样品组的滴水损失较空白对照组更小,pH更稳定,挥发性盐基总氮和丙二醛值变化更慢。[结论]试验制备的CP蓝圆鲹鱼丸具有良好的品质特性,添加CP能有效改善蓝圆鲹鱼丸的质构及耐贮藏性。[Objective]The processing technology of round scad(Decapterus maruadsi)fish balls with chicory polysaccharide was optimized and its storage characteristics were analyzed.[Methods]The effects of chicory polysaccharide(CP)supplemental level,corn starch supplemental level,salt supplemental level,water supplemental level,complex phosphate supplemental level and gel temperature on the texture and comprehensive score of scad fish balls were investigated.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The microstructure of the fish balls was observed by optical microscope and scanning electron microscope,and the changes of physicochemical parameters of the fish balls were analyzed during refrigeration at 4℃.[Results]The texture comprehensive score,was constructed,based on the principle component analysis method to extract common factors,and it was calculated as follows:Y=0.343X1+0.349X2+0.350X3.When the water content was 12.41%,the corn starch content was 25.09%and the CP content was 7.90%,the maximum comprehensive score of the fish was 1.4895±0.0170.The microstructure results showed that the fish balls supplemented with 7.90%CP could significantly improve the overall structure of the fish balls compared with the blank control group,making the microstructure fine and uniform,and the cross-linking degree of internal gel networks enhanced.Stored at 4℃for 10 days,the sample group supplemented with CP had less drip loss,more stable pH,and slower changes in volatile base total nitrogen and malondialdehyde values than the blank control group.[Conclusion]The fish balls prepared in this study have good quality characteristics,and the texture and storage resistance of the balls can be effectively improved by adding CP.

关 键 词：蓝圆鲹鱼丸 菊苣多糖 质构综合评分 贮藏品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]