不同种类淀粉对鱼丸品质的影响
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摘要
以鱼丸的凝胶强度、感官评价和耐折度为评价指标,分别考察了玉米淀粉和马铃薯淀粉对鱼丸品质的影响。试验结果表明:当玉米淀粉的最佳添加量为10%,或马铃薯淀粉的添加量为14%时,鱼丸品质最佳。当淀粉添加量在8%～10%之间时,玉米淀粉对鱼丸品质的影响高于马铃薯淀粉;当淀粉添加量大于10%后,马铃薯淀粉对鱼丸品质的影响高于玉米淀粉。
Using gel strength, sensory evaluation and folding ability of fish-ball's as the evaluation indexes, the effects of different kinds of starches(corn starch and potato starch)on the quality of fish-ball were studied. The results showed that: The optimum addition of corn starch and potato starch was 10 % and 14 %, respectively. When the starch content was between 8 % and 10 %, the effect of corn starch on the quality of fish-ball was more significant than that of potato starch. When the starch content was more than 10 %, the effect of potato starch on the quality of fish-ball was more significant than that of corn starch.
Using gel strength, sensory evaluation and folding ability of fish-ball's as the evaluation indexes, the effects of different kinds of starches(corn starch and potato starch)on the quality of fish-ball were studied. The results showed that: The optimum addition of corn starch and potato starch was 10 % and 14 %, respectively. When the starch content was between 8 % and 10 %, the effect of corn starch on the quality of fish-ball was more significant than that of potato starch. When the starch content was more than 10 %, the effect of potato starch on the quality of fish-ball was more significant than that of corn starch.
引文
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[2]KONG W,ZHANG T,FENG D,et al.Effects of modified starches on the gel properties of Alaska pollock surimi subjected to different temperature treatments[J].Food Hydrocolloids,2016,56(1):20-28.
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[4]范玉艳,于双双,马成业.不同直链淀粉含量玉米淀粉挤出物的酶解力与糊化度研究[J].食品工业科技,2018,39(10):1-6.
[5]周阳,胥伟,陈季旺,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]程玮嘉.碎米鳙鱼鱼丸制作工艺的研究[D].合肥:安徽农业大学,2012.
[7]周阳,胥伟,陈季旺,等.蛋清蛋白质与大豆分离蛋白粉对鱼丸品质的影响[J].食品科技,2018,43(4):299-302.
[8]林日高,周爱梅,陈若恒,等.加工条件、淀粉、食用胶对鱼丸凝胶强度和耐折度的影响[J].食品科技,2004(6):53-55.
[9]曲映红,王锋,施文正.感官评定在鱼糜制品工艺优化中的应用[J].山东化工,2018,47(22):122-124.
[2]KONG W,ZHANG T,FENG D,et al.Effects of modified starches on the gel properties of Alaska pollock surimi subjected to different temperature treatments[J].Food Hydrocolloids,2016,56(1):20-28.
[3]余永名,马兴胜,仪淑敏,等.豆类淀粉对鲢鱼鱼糜凝胶特性的影响[J].现代食品科技,2016,32(1):129-135.
[4]范玉艳,于双双,马成业.不同直链淀粉含量玉米淀粉挤出物的酶解力与糊化度研究[J].食品工业科技,2018,39(10):1-6.
[5]周阳,胥伟,陈季旺,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]程玮嘉.碎米鳙鱼鱼丸制作工艺的研究[D].合肥:安徽农业大学,2012.
[7]周阳,胥伟,陈季旺,等.蛋清蛋白质与大豆分离蛋白粉对鱼丸品质的影响[J].食品科技,2018,43(4):299-302.
[8]林日高,周爱梅,陈若恒,等.加工条件、淀粉、食用胶对鱼丸凝胶强度和耐折度的影响[J].食品科技,2004(6):53-55.
[9]曲映红,王锋,施文正.感官评定在鱼糜制品工艺优化中的应用[J].山东化工,2018,47(22):122-124.