市售生姜油对白鲢鱼糜凝胶品质特性的影响  

Effect of Commercial Ginger Oil on Quality Characteristics of Silver Carp Surimi Gel

作　　者：张婷娟 吴风超 周纷 ZHANG Tingjuan;WU Fengchao;ZHOU Fen(Tianjin Agricultural University,Tianjin 300392,China;National Bulk Freshwater Fish Processing Technology R&D Sub-Center,Tianjin 300392,China)

机构地区：[1]天津农学院,天津300392 [2]国家大宗淡水鱼加工技术研发分中心,天津300392

出　　处：《食品科技》2025年第1期146-153,共8页Food Science and Technology

基　　金：天津市淡水养殖产业技术体系创新团队(水产品加工岗位)项目(ITTFRS2021000)。

摘　　要：为改善鱼糜凝胶的品质,文章将市售生姜油作为油脂添加剂应用到鱼糜凝胶加工过程中。通过设计不同的添加量(0%、2%、4%、6%、8%、10%),从感官评分、凝胶强度、质构特性、色差、持水性、水分分布特征等方面研究鱼糜凝胶品质特性的变化。结果表明,添加生姜油的鱼糜凝胶可以掩盖白鲢鱼糜的土腥味,提高了鱼糜凝胶的白度、凝胶强度和持水性,同时也改善了鱼糜凝胶色泽;但当生姜油添加量为2%以上时,鱼糜凝胶强度和持水性逐渐下降,且生姜油对鱼糜凝胶质构和水分分布产生一定的影响。综上所述,选择一定添加量的生姜油可以明显改善白鲢鱼鱼糜凝胶品质特性。研究结果可为新型鱼糜凝胶研发提供参考,未来可进一步探索生姜油与胶囊化等技术结合作用于鱼糜凝胶以优化其品质。In order to improve the quality of surimi gel,this study applied commercial ginger oil as a fat additive in the processing of surimi gel.By designing different additive levels(0%,2%,4%,6%,8%,and 10%),the study investigated the changes in the quality characteristics of surimi gel,including sensory evaluation,gel strength,texture properties,color difference,water holding capacity,and water distribution characteristics.The results showed that adding ginger oil to surimi gel could mask the earthy taste of silver carp surimi and improve its whiteness,gel strength,and water holding capacity.It also improved the color of the surimi gel.However,when the ginger oil additive level was 2%or higher,the gel strength and water holding capacity of the surimi gel gradually decreased,and ginger oil had a certain impact on the texture and water distribution of the surimi gel.In conclusion,selecting a certain additive level of ginger oil can significantly improve the quality characteristics of silver carp surimi gel.This study can provide reference for the development of new surimi gel,and further exploration of the combination of ginger oil and encapsulation technology can be used to optimize the quality of surimi gel in the future.

关 键 词：市售生姜油 白鲢鱼糜 鱼糜凝胶 品质特性 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]