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当前位置: 首页 > 文章 > 不同亲水胶体对带鱼鱼糜凝胶品质的影响 核农学报 2019 (7)
Position: Home > Articles > 不同亲水胶体对带鱼鱼糜凝胶品质的影响 Journal of Nuclear Agricultural Sciences 2019 (7)

不同亲水胶体对带鱼鱼糜凝胶品质的影响

作  者：
罗华彬;林露;司永利;高星;杨文鸽;王丽丽;陆彤霞
单  位：
宁波大学食品与药学学院/浙江省动物蛋白食品精深加工技术重点实验室
关键词：
带鱼鱼糜;亲水胶体;凝胶强度;质构;持水性
摘  要：
为确定合适的亲水胶体种类及其添加量,以带鱼鱼糜为原料,通过测定凝胶强度、质构(硬度、粘聚性、弹性和咀嚼性)、白度、持水性和凝胶溶解度等指标,分析瓜尔胶、魔芋胶和沙蒿胶3种亲水胶体对带鱼鱼糜凝胶品质的影响.结果表明,瓜尔胶、魔芋胶和沙蒿胶均能提高带鱼鱼糜凝胶强度,但相同添加量下魔芋胶的改善效果最好,而瓜尔胶对鱼糜凝胶强度的影响不显著.魔芋胶能显著改进带鱼鱼糜凝胶的质构特性;瓜尔胶添加量为2.0%时鱼糜凝胶硬度、弹性、咀嚼性、粘聚性比对照组低;沙蒿胶对鱼糜凝胶的粘聚性影响显著,当添加量为1.5%或2.0%时,带鱼鱼糜凝胶的咀嚼性、硬度增加,弹性下降.瓜尔胶、魔芋胶和沙蒿胶均能提高带鱼鱼糜持水性,降低鱼糜凝胶白度和溶解度,但对鱼糜凝胶色泽的影响不显著.扫描电镜结果显示,1.5%魔芋胶处理组形成的鱼糜凝胶表面规则有序、网络结构致密均一.综合比较,添加1.5%魔芋胶能有效改善带鱼鱼糜的凝胶品质.本研究结果为提高带鱼鱼糜制品品质及生产研发提供了一定的理论依据.
作  者：
LUO Huabin;LIN Lu;SI Yongli;GAO Xing;YANG Wenge;WANG Lili;LU Tongxia;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province/College of Food and Pharmaceutical Sciences, Ningbo University;
单  位：
LUO Huabin%LIN Lu%SI Yongli%GAO Xing%YANG Wenge%WANG Lili%LU Tongxia%Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province/College of Food and Pharmaceutical Sciences, Ningbo University
关键词：
hairtail surimi;;hydrocolloid;;gel strength;;texture;;water holding capacity
摘  要：
The effects of three hydrocolloids(guar gum, konjac gum and artemisia gum) with different additive amount on the gel quality of hairtail surimi were studied and gel strength, texture profile analysis(TPA) parameters(hardness, cohesiveness, springiness, chewiness), whiteness, water-holding capacity and solubility of surimi gel were used as the indicators of gel quality. The three hydrocolloids could increase the gel strength of surimi, while the effect of guar gum was not obvious. The improvement effect of konjac gum on the gel strength was better than that of artemisia and guar gum with the same addition. The influences of three hydrocolloids on the TPA indicators of surimi gel were different, and konjac gum could significantly improve the texture properties, while the guar gum with low additive amount had no obvious effect. However, the hardness, cohesiveness, springiness and chewiness of surimi gel were lower than those of the control group when the addition amount of guar gum was 2.0%. The artemisia gum had significant effect on increasing the cohesiveness, chewiness and hardness of surimi gel but decreasing the springiness when the added amount of artemisia gum was 1.5% or 2.0%. Three hydrocolloids could improve the water-holding capacity and reduce the whiteness, solubility of surimi gel, but there was no significant effect on the colour. Compared with the control group, the network structure of surimi gel with 1.5% konjac gum was more orderly and dense using scanning electron microscopy. Therefore, adding 1.5% konjac gum could effectively improve the gel quality of hairtail surimi. The results can provide a theoretical basis for the production of high-quality surimi products.

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