豆丹的添加量对鱼豆腐品质的影响
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摘要
结合连云港当地特产美食豆丹的特点,研究在鱼豆腐的生产过程中添加豆丹开发高营养新型鱼豆腐。通过鱼豆腐水分、质构、色差等试验得知不同浓度的豆丹添加对其品质有不同的影响:豆丹皮的添加会降低鱼豆腐的凝胶强度,导致鱼糜的硬度、弹性等质构特性变差,鱼糜的亮度和白度也都会出现不同程度的下降,而黄度有所增加。但当豆丹添加量达到10%及以上时,鱼豆腐的亮度值相互接近,白度也降低至相似水平,改变幅度略小。研究结果表明:添加10%豆丹的鱼豆腐品质、凝胶强度等性能指标趋于稳定,凝胶基质中的蛋白质均匀性最佳,其凝胶结构也最为紧密,从而成功开发出新型豆丹鱼豆腐产品。
Clanis bilineata tsingtauica is one of the Lianyungang's most local specialties. The aim of the present study was to determine the effect of the addition of Clanis bilineata tsingtauica as protein source on the quality of the fish tofu. Clanis bilineata tsingtauica was incorporated in fish surimi at different concentration to develop an increased nutritional value and high-ended fish tofu.The results showed that qualitative properties of fish tofu were corresponding to different densities of Clanis bilineata tsingtauica,which resulted in weaker texture properties such as hardness,elasticity and gel strength and so on. In addition color measurements showed a significant difference between the control fish tofu and the fish tofu containing Clanis bilineata tsingtauica,which reduced the brightness,whiteness and yellowness,respectively. However,when the Clanis bilineatatsingtauica content reached 10 % or more,the gel strength,brightness and whiteness values of fish tofu were slightly reduced to a similar level and getting gradually close to each other. In general,addition of Clanis bilineata tsingtauica had negative effect on qualitative properties of fish tofu and exploringly obtained the optimum concentration,which 10 % addition of Clanis bilineata tsingtauica gave rise to the best protein uniformity of the fish tofu gel matrix,as well as the closest gel structure.
Clanis bilineata tsingtauica is one of the Lianyungang's most local specialties. The aim of the present study was to determine the effect of the addition of Clanis bilineata tsingtauica as protein source on the quality of the fish tofu. Clanis bilineata tsingtauica was incorporated in fish surimi at different concentration to develop an increased nutritional value and high-ended fish tofu.The results showed that qualitative properties of fish tofu were corresponding to different densities of Clanis bilineata tsingtauica,which resulted in weaker texture properties such as hardness,elasticity and gel strength and so on. In addition color measurements showed a significant difference between the control fish tofu and the fish tofu containing Clanis bilineata tsingtauica,which reduced the brightness,whiteness and yellowness,respectively. However,when the Clanis bilineatatsingtauica content reached 10 % or more,the gel strength,brightness and whiteness values of fish tofu were slightly reduced to a similar level and getting gradually close to each other. In general,addition of Clanis bilineata tsingtauica had negative effect on qualitative properties of fish tofu and exploringly obtained the optimum concentration,which 10 % addition of Clanis bilineata tsingtauica gave rise to the best protein uniformity of the fish tofu gel matrix,as well as the closest gel structure.
引文
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[14]Sila A,Sayari N,Balti R,et al.Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis[J].Food Chemistry,2014,148:445-452
[15]Robert M,Zatylny-Gaudin C,Fournier V,et al.Transcriptomic and peptidomic analysis of protein hydrolysates from the white shrimp(L.van-namei)[J].J Biotechnology,2014,186:30-37
[2]Fishery Bureau of the Ministry of Agriculture of China China fisheries yearbook in 2013[M].Beijing,China Agricultural Press,2014
[3]Buamard N,Benjakul S,Konno K.Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract[J].Journal of Texture Studies,2016,48(1):35
[4]于新,吴少辉,叶伟娟,等.豆腐制品加工技术[M].北京,化学工业出版社,2012(6):43-44
[5]Kaoru Kohyama,Eiko Hatakeyama,Haruka Dan,et al.Effects of Sample Thickness on Bite Force For Raw Carrots and Fish Gels[J].Journal of Texture Studies,2005,36(2):157-173
[6]Benjakul S,Visessanguan W,Srivilai C.Gel Properties of Bigeye Snapper(priacanthus tayenus)Surimi as Affected by Setting and Porcine Plasma Proteins[J].Journal of Food Quality,2001,24(5):453-472
[7]王世强,光翠娥,曾大平.三种变性淀粉对白链鱼糕品质的影响[J].食品工业,2002(6):40-41
[8]张宾.水产品生产安全控制技术[M].北京:海洋出版社,2016(5):15-18
[9]Shitole S S,Balange A K,Gangan S S.Use of Seaweed(Sargassum tenerrimum)extract as gel enhancer for lesser sardine(Sardinella brachiosoma)surimi[J].International Aquatic Research,2014,6(1):55
[10]Sowmya R,Rathinaraj K,Sachindra NM.An autolytic process for recovery of antioxidant activity rich carotenoprotein from shrimp heads[J].Mar Biotechnology,2011,13(5):918-927
[11]杨宏.水产品加工新技术[M].北京:中国农业出版社,2013(1):245-251
[12]Sowmya R,Sachindra NM.Evaluation of antioxidant activity of carotenoid extract from shrimp processing byproducts by in vitro assays and in membrane model system[J].Food Chemistry,2012,134(1):308-314
[13]Nasri R,Younes I,Jridi M,et al.ACE inhibitory and antioxidative activities of goby(Zosterissessor ophiocephalus)fish protein hydrolysates:effect on meat lipid oxidation[J].Food Research International,2013,54(1):552-561
[14]Sila A,Sayari N,Balti R,et al.Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis[J].Food Chemistry,2014,148:445-452
[15]Robert M,Zatylny-Gaudin C,Fournier V,et al.Transcriptomic and peptidomic analysis of protein hydrolysates from the white shrimp(L.van-namei)[J].J Biotechnology,2014,186:30-37