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当前位置: 首页 > 文章 > 不同淀粉对带鱼鱼糜凝胶品质的影响 核农学报 2016,30 (7) 1379-1385
Position: Home > Articles > Effect of Different Starches on the Gel Properties of Hairtail Surimi Journal of Nuclear Agricultural Sciences 2016,30 (7) 1379-1385

不同淀粉对带鱼鱼糜凝胶品质的影响

作  者：
王丽丽;杨文鸽;徐大伦;楼乔明;周星宇
单  位：
宁波大学海洋学院/浙江海洋高效健康养殖协同创新中心
关键词：
带鱼鱼糜;淀粉;凝胶强度;白度;持水性
摘  要：
为确定改善带鱼鱼糜凝胶品质的最佳淀粉种类及其添加量,以凝胶强度、质构分析(TPA)值、白度、持水性和凝胶溶解度为指标,探究5种淀粉(小麦淀粉、马铃薯淀粉、木薯淀粉、交联淀粉和羟丙基淀粉)在不同添加量(0、5%、10%、15%和20%)下对带鱼鱼糜凝胶品质的影响。结果表明,不同种类淀粉以及添加量均对带鱼鱼糜凝胶品质有显著影响。当添加量超过15%后,淀粉的添加对带鱼鱼糜凝胶弹性和持水性影响不显著。5种淀粉中,木薯淀粉对带鱼鱼糜凝胶品质的改善效果最好,在鱼糜中添加15%木薯淀粉时,鱼糜凝胶强度、硬度、粘聚性、弹性、咀嚼性、白度值、失水率和凝胶溶解度分别为886.176 g·cm、4 879.56g、0.67、0.87、2 888.86、60.07、5.84%、49.47%。因此,添加15%的木薯淀粉能有效改善带鱼鱼糜凝胶品质。本试验结果为高品质鱼糜制品生产提供了科学依据。
译  名：
Effect of Different Starches on the Gel Properties of Hairtail Surimi
作  者：
WANG Lili;YANG Wenge;XU Dalun;LOU Qiaoming;ZHOU Xingyu;Collaborative Center for Zhejiang Marine High-efficiency and Healthy Aquaculture , School of Marine Science,Ningbo University;
关键词：
hairtail surimi;;starch;;gel strength;;whiteness;;water holding capacity
摘  要：
To determine the optimum kind and addition level of starch to imporve the gel quality of hairtail surimi,the effect of five different starches( wheat starch,potato starch,cassava starch,cross-linked starch and hydropropylated starch) with different add quantity( 0,5%,10%,15%,20%) on the gelation proportion of hairtail surimi was studied using the gel strength,TPA( texture profile analysis) values,whiteness,water-holding ability,solubility of surimi gel as indexes. The results indicated that the type of starch and its add quantity had a significant influence on the gelation proportion of hairtail surimi. While add quantity of starch was more than 15%,the effect on the springiness and water-holding capacity was not significant. In the five kinds of starch,cassava starch had the best effect for improving the quality of hairtail surimi gel. With the addition of 15% cassava starch,the value of gel strength,hardness,cohesiveness,springiness,chewiness,whiteness,water-holding ability,solubility of surimi gel was 886. 176 g·cm,4879. 56 g,0. 67,0. 87,2 888. 86,60. 07,5. 84%,49. 47%,respectively. Therefore,adding 15% cassava starch could effectively improve the gel quality of hairtail surimi. The results can provide the theoretical basis for production of high-quality surimi products.

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