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当前位置: 首页 > 文章 > 魔芋葡甘聚糖凝胶体系对带鱼鱼糜流变及质构特性的影响 西南大学学报(自然科学版) 2013,35 (6) 88-94
Position: Home > Articles > Effects of Konjac Glucomannan Gel System on the Rheological and Gel Properties of Trichiurus haumela Surimi Journal of Southwest University(Natural Science Edition) 2013,35 (6) 88-94

魔芋葡甘聚糖凝胶体系对带鱼鱼糜流变及质构特性的影响

作  者：
王良玉;何明祥;庞杰;吴春华;王志江;池承灯
单  位：
福建省福州市工业产品生产许可证审查技术中心;福建师范大学福清分校生物与化学工程系;福建农林大学食品科学学院
关键词：
带鱼鱼糜;魔芋葡甘聚糖;凝胶特性;动态黏弹性
摘  要：
为了改善带鱼鱼糜凝胶特性,采用流变仪、质构仪等方法研究了魔芋葡甘聚糖凝胶体系对带鱼鱼糜凝胶特性的影响.实验结果表明,在振动频率范围内,带鱼-KGM鱼糜复合凝胶体系的储能模量G′>损耗模量G″,表现为弹性为主的稳定凝胶体系;在加热过程中,复合鱼糜的G′和G″经历了3个阶段的变化.同时在升降温过程中,适当改善复合鱼糜体系的pH值,体系的G′和G″明显增加.添加KGM凝胶体系能够提高带鱼鱼糜的凝胶强度和持水性,其体系的pH值为9.7±0.1时,鱼糜的凝胶强度最大(576.672±10.653g.cm)和持水性最强(93.672%±0.654%),之后随着pH值的升高,凝胶强度及持水性有所下降,但仍高于空白对照组.添加KGM凝胶体系影响带鱼鱼糜的白度,在pH值为6.4±0.1时能够改善复合鱼糜的白度,之后随着pH值的上升,复合鱼糜的白度呈下降趋势.
译  名：
Effects of Konjac Glucomannan Gel System on the Rheological and Gel Properties of Trichiurus haumela Surimi
作  者：
WANG Liang-yu1,HE Ming-xiang2,PANG Jie3, WU Chun-hua3,WANG Zhi-jiang3,CHI Cheng-deng3 1.Biology and Chemical Engineering Department,Fuqing Branch of Fujian Nomal University,Fuqing Fujian 350300,China;2.Fujian Fuzhou Inclustrial Products Production License Review Technology Center,Fuzhou Fujian 350025,China;3.College of Food Science,Fujian Agriculture and Food University,Fuhzou 350002,China
关键词：
Trichiurus haumela surimi;konjac glucomannan;gel property;dynamic rheological property
摘  要：
In order to improve the gel properties of Trichiurus haumela surimi,the effects of konjac glucomannan(KGM) gel system on its rheological and gel properties were investigated with a rheogoniometer and a texture analyzer.The results showed that the storage modulus(G′) of the T.haumela surimi-KGM compound gel was higher than the loss modulus(G″) during dynamic frequency scanning,indicating that the compound gel was an elastic modulus system.During the heating process,G′ and G″ of the T.haumela surimi-KGM compound gel experienced changes in three stages,and during the increasing-decreasing temperature process they markedly increased if the pH in the system was appropriately improved.The gel strength and water-holding capacities of the compound surimi gel were enhanced by KGM addition,and attained the maximum value(576.672±10.653 g·cm and 93.672%±0.654%,respectively) when the pH value of system reached 9.7±0.1.The gel strength and water-holding capacities of the system decreased a little when the pH value further increased but remained higher than those of the control group.Addition of KGM compound gel had a positive effect on the whiteness of surimi,which was improved significantly at a pH of 6.4±0.1 and declined with further increase in pH.

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