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Position: Home > Articles > Effect of Taro Additives on Gel Properties of Trachinotus ovatus Surimi MEAT RESEARCH 2019 (11) 12-17

芋头添加物对金鲳鱼鱼糜凝胶的影响

作  者：
裴志胜;薛长风;文攀;房佳琪;潘少俐;王子轩;徐云升;刘姗姗
单  位：
海南热带海洋学院食品科学与工程学院;海南省海洋食品工程技术研究中心;海南热带海洋学院海洋食品精深加工关键技术省部共建协同创新中心;河南农业大学食品科学技术学院
关键词：
金鲳鱼;芋头原浆;芋头淀粉;凝胶特性;水分分布
摘  要：
研究芋头添加物对金鲳鱼鱼糜凝胶品质的影响,分析添加不同量芋头原浆和芋头淀粉时,金鲳鱼鱼糜凝胶的白度、凝胶强度、持水性、水分含量、横向弛豫时间T_2的变化规律。结果表明:添加芋头原浆,金鲳鱼鱼糜凝胶的感官品质较好;添加芋头淀粉,金鲳鱼鱼糜凝胶的凝胶强度和持水力较好;芋头添加物可以降低其白度。低场核磁共振结果显示,随着芋头添加物的加入,金鲳鱼鱼糜凝胶的弛豫时间T_(22)、T_(23)减少,弛豫时间T_(21)增大,峰面积S_(21)、S_(22)增加,峰面积S_(23)减少,凝胶中自由水的流动性减弱。
译  名：
Effect of Taro Additives on Gel Properties of Trachinotus ovatus Surimi
作  者：
PEI Zhisheng;XUE Changfeng;WEN Pan;FANG Jiaqi;PAN Shaoli;WANG Zixuan;XU Yunsheng;LIU Shanshan;College of Food Science and Engineering, Hainan Tropic Ocean University;Marine Food Engineering Technology Research Center of Hainan Province;Collaborative Innovation Center of Marine Food Deep Processing, Hainan Tropical Ocean University;College of Food Science and Technology, Henan Agricultural University;
关键词：
Trachinotus ovatus;;taro pulp;;taro starch;;gel properties;;water distribution
摘  要：
The effect of taro additives(taro pulp and starch) on the gel properties of Trachinotus ovatus surimi was studied. The pattern of changes in whiteness, gel strength, water-holding capacity(WHC), water content and transverse relaxation time(T_2) were analyzed. The results showed that the sensory quality of the surimi gel added with taro pulp was better, the gel strength and WHC of the surimi gel added with taro starch were better, the addition of taro could reduce surimi gel whiteness. Low field nuclear magnetic resonance(NMR) showed that with the addition of taro additives, the transverse relaxation time T_(22) and T_(23) decreased, while T_(21) increased; the peak area S_(21) and S_(22) increased, while S_(23) decreased, indicating that the fluidity of free water in the gel decreased.

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