不同淀粉对淡水鱼糜凝胶特性的影响
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摘要
为确定磷酸酯双淀粉、木薯淀粉和马铃薯淀粉对淡水鱼糜凝胶品质的影响,以鱼糜的凝胶强度、硬度、凝聚性、弹性、胶黏性和咀嚼性为测定指标,初步探究3种淀粉对淡水鱼糜凝胶的影响。结果表明,添加3种淀粉均可以显著提高淡水鱼糜凝胶的凝胶强度、硬度、胶黏性和咀嚼性,但是对淡水鱼糜凝胶的凝聚性和弹性影响不显著。3种淀粉中,磷酸酯双淀粉对淡水鱼糜凝胶的凝胶强度影响最大,添加量为20%时,淡水鱼糜凝胶的凝胶强度提高了70.75%;马铃薯淀粉对淡水鱼糜凝胶的硬度、胶黏性和咀嚼性影响最大,添加量为20%时,淡水鱼糜凝胶的硬度提高了71.77%,胶黏性增加至28.45N,咀嚼性提高了2.7倍。
The effects of distarch phosphate,cassava starch and potato starch on the gel properties of fresh water fish surimi were investigated in this study with the gel strength,hardness,cohesiveness,springiness,gumminess and chewiness as the determination indexes. The results indicated that the gel strength,hardness,gumminess and chewiness of freshwater fish surimi could be improved by all three kinds of starch while there was no significant effect on the cohesion and elasticity of surimi gels. In the three kinds of starch,distarch phosphate had the greatest effect on the gel strength of freshwater fish surimi. When the addition of distarch phosphate was 20 %,the gel strength increased 70.75%. In addition,potato starch had the greatest effect on the hardness,gumminess and chewiness properties of surimi gels. When the addition of potato starch was 20 %,the hardness increased 71.77 %,the gumminess increased to 28.45 N,and the chewiness increased by 2.7 times.
The effects of distarch phosphate,cassava starch and potato starch on the gel properties of fresh water fish surimi were investigated in this study with the gel strength,hardness,cohesiveness,springiness,gumminess and chewiness as the determination indexes. The results indicated that the gel strength,hardness,gumminess and chewiness of freshwater fish surimi could be improved by all three kinds of starch while there was no significant effect on the cohesion and elasticity of surimi gels. In the three kinds of starch,distarch phosphate had the greatest effect on the gel strength of freshwater fish surimi. When the addition of distarch phosphate was 20 %,the gel strength increased 70.75%. In addition,potato starch had the greatest effect on the hardness,gumminess and chewiness properties of surimi gels. When the addition of potato starch was 20 %,the hardness increased 71.77 %,the gumminess increased to 28.45 N,and the chewiness increased by 2.7 times.
引文
[1]王丽丽,杨文鸽,徐大伦,张问.外源添加物对鱼糜及其制品凝胶性能影响的研究[J].核农学报,2015,29(10):1985-1990.
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[4]吴涛,冯武,茅林春.玉米淀粉及氯化钙对草鱼鱼糜热凝胶特性的影响[J].湖北农业科学,2010,49(3):671-675.
[5]周阳,胥伟,陈季旺,孙威,等.小麦淀粉和马铃薯淀粉对鱼丸品质的影响[J].肉类研究,2018,32(2):15-19.
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[8]Yang Z,Wang W,Wang H,Ye Q.Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp(Ctenopharyn Odon Idellus)[J].Food Chemistry,2014,145(4):212-219.
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[10]孔文俊,韦依依,张涛,等.淀粉对高温杀菌鱼糜凝胶特性的影响[J].食品工业科技,2016,5(37):78-81.
[11]徐辉.谷氨酰胺转氨酶对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响[D].杭州:浙江工商大学,2007.
[12]Casas C,Martinez O,Guillen M D.Textural properties of raw Atlantic salmon(Salmo salar)at three points along the fillet,determined by different methods[J].Food Control,2006,17(7):511-515.
[13]黄玉平,翁武银,张希春,曹敏杰,刘光明,苏文金.鱼皮明胶蛋白对淡水鱼鱼糜凝胶特性的影响[J].中国食品学报,2012,12(11):51-58.
[14]Liu H,Nie Y,Chen H.Effect of different starches on colors and textural properties of surimi starch gels[J].International Journal of Food Properties,2014,17(7):1439-1448.
[15]杨丽宁,翁武银,大迫一史,淀粉和鱼糜品质对鱼糜凝胶性质的影响[J].食品工业科技,2016,37(17):80-84,88.
[16]刘莹,赵杰.褐蘑菇多糖理化性质初步研究[J].湖北农业科学,2012,51(5):981-982.
[2]农业部渔业局.中国渔业年鉴[M].北京:中国农业出版社,2015.
[3]曾润华,彭瑶,钟秋平,等.淀粉对罗非鱼鱼糕凝胶特性的影响[J].安徽农业科学,2016,44(29):78-80,138.
[4]吴涛,冯武,茅林春.玉米淀粉及氯化钙对草鱼鱼糜热凝胶特性的影响[J].湖北农业科学,2010,49(3):671-675.
[5]周阳,胥伟,陈季旺,孙威,等.小麦淀粉和马铃薯淀粉对鱼丸品质的影响[J].肉类研究,2018,32(2):15-19.
[6]陈海华,薛长湖.淀粉对竹荚鱼鱼糜流变性质和凝胶特性的影响[J].农业工程学报,2015,25(5):293-298.
[7]Campo L,Tovar C.Influence of the starch content in the viscoelastic properties of surimi gels[J].Journal of Food Engineering,2008,84(1):140-147.
[8]Yang Z,Wang W,Wang H,Ye Q.Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp(Ctenopharyn Odon Idellus)[J].Food Chemistry,2014,145(4):212-219.
[9]刘鑫,薛长湖,刘艺杰,等.不同淀粉在鱿鱼鱼糜制品中的应用[J].食品与发酵工业,2006,32(10):62-65.
[10]孔文俊,韦依依,张涛,等.淀粉对高温杀菌鱼糜凝胶特性的影响[J].食品工业科技,2016,5(37):78-81.
[11]徐辉.谷氨酰胺转氨酶对秘鲁鱿鱼肌原纤维蛋白凝胶特性的影响[D].杭州:浙江工商大学,2007.
[12]Casas C,Martinez O,Guillen M D.Textural properties of raw Atlantic salmon(Salmo salar)at three points along the fillet,determined by different methods[J].Food Control,2006,17(7):511-515.
[13]黄玉平,翁武银,张希春,曹敏杰,刘光明,苏文金.鱼皮明胶蛋白对淡水鱼鱼糜凝胶特性的影响[J].中国食品学报,2012,12(11):51-58.
[14]Liu H,Nie Y,Chen H.Effect of different starches on colors and textural properties of surimi starch gels[J].International Journal of Food Properties,2014,17(7):1439-1448.
[15]杨丽宁,翁武银,大迫一史,淀粉和鱼糜品质对鱼糜凝胶性质的影响[J].食品工业科技,2016,37(17):80-84,88.
[16]刘莹,赵杰.褐蘑菇多糖理化性质初步研究[J].湖北农业科学,2012,51(5):981-982.