摘要
研究了多糖和磷酸盐对草鱼鱼糜凝胶性质的影响,发现带强阴离子基团的卡拉胶大大增加了鱼糜凝胶的破裂强度和凝胶强度,但稍微降低了凝胶的弹性;添加0.3%的海藻酸钠增加了鱼糜凝胶的强度和弹性,但在较高添加量时可能因海藻酸钠与蛋白质之间的静电排斥降低了凝胶的强度;瓜尔豆胶与蛋白质之间的热力学不相容性降低了鱼糜凝胶的强度和弹性。焦磷酸钠使鱼糜形成硬而弹性的凝胶,而三聚磷酸钠则降低了凝胶的强度和弹性。
The effects of polysaccharides and phosphates on gel properties of Ctenopharyngodon idella surimi were studied in this paper, and the results revealed that carrageenin with strong anion group remarkably improved the fracture and gel strength of surimi gel, but slightly decreased gel elasticity; the gel strength and elasticity were increased with the addition of O. 3% sodium alginate, but the gel strength decreased when the sodium alginate addition higher than O. 3 %, which probably due to the electrostatic repulsion between sodium alginate and surimi proteins. The thermodynamic incompatibility between guar gum and surimi proteins decreased the gel strength and elasticity. Sodium pyrophosphate improved gel hardness and elasticity, while sodium tripolyphosphate had adverse effects.
出处
《肉类工业》
2010年第5期12-15,共4页
Meat Industry
关键词
草鱼
鱼糜
多糖
磷酸盐
凝胶性质
grass carp
surimi
polysaccharides
phosphates
gel properties
