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当前位置: 首页 > 文章 > 小麦淀粉和马铃薯淀粉对鱼丸品质的影响 肉类研究 2018 (2) 29-33+10
Position: Home > Articles > Effect of Wheat and Potato Starches on the Quality of Fish Balls MEAT RESEARCH 2018 (2) 29-33+10

小麦淀粉和马铃薯淀粉对鱼丸品质的影响

作  者：
周阳;胥伟;陈季旺;孙威;徐川雯
单  位：
武汉轻工大学食品科学与工程学院;湖北省农产品加工与转化重点实验室
关键词：
鱼糜制品;鱼丸;淀粉;凝胶强度
摘  要：
在制作鱼丸时的擂溃过程中分别添加马铃薯淀粉和小麦淀粉,监测鱼糜凝胶强度、持水性和白度的变化,探究2种淀粉对鱼丸品质的影响。结果表明:与未添加淀粉的空白组相比,马铃薯淀粉的添加对鱼丸凝胶强度的影响较大,添加量为14%时鱼丸的凝胶强度可达1 601 N/cm~2,较空白组增加255.8%;小麦淀粉添加量为10%时,鱼丸的凝胶强度较大,为1 498 N/cm~2;马铃薯淀粉对鱼丸持水性的影响大于小麦淀粉,当马铃薯淀粉添加量为14%时,鱼丸的持水性从92.31%增至97.80%,小麦淀粉添加量为14%时,鱼丸的持水性从91.04%增至95.06%;马铃薯淀粉对鱼丸白度的影响大于小麦淀粉,鱼丸白度随淀粉添加量的增加而降低。综合考虑2种淀粉对鱼丸凝胶强度和持水性的影响,马铃薯淀粉的较优添加量为12%,小麦淀粉的较优添加量为10%。
译  名：
Effect of Wheat and Potato Starches on the Quality of Fish Balls
作  者：
ZHOU Yang;XU Wei;CHEN Jiwang;SUN Wei;XU Chuanwen;College of Food Science and Engineering, Whuan Polytechnology University;Hubei Key Laboratory for Processing and Transformation of Agricultural Products;
关键词：
surimi products;;fish balls;;starch;;gel strength
摘  要：
In this study, wheat and potato starches were added to surimi for the production of fish balls. The gel strength, whiteness and water-holding capacity were tested to measure the quality of fish balls. The results showed that added potato starch had a great effect on the gel strength of fish balls. The gel strength was 1 601 N/cm2 at an addition level of 14%, representing a 255.8% increase compared with the blank control group. The gel strength of fish balls with 10% wheat starch added was 1 498 N/cm2. In addition, The effect of potato starch on the water-holding capacity of fish balls was higher than that of wheat starch. The water-holding capacity increased from 92.31% to 97.80% and from 91.04% to 95.06% with the addition of potato and wheat starches at 14%, respectively. Similarly, potato starch had a stronger effect on the whiteness than did wheat starch. The whiteness decreased with increasing addition of starch. Taking into account their effects on the gel strength and water-holding capacity of fish balls, addition of potato starch at 12% and wheat starch at 10% was appropriate.

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