摘要
通过分析凝胶强度、白度、持水性等指标,研究淀粉类和非肌肉蛋白类添加剂对鱿鱼鱼糜凝胶特性的影响。结果表明,红薯淀粉、玉米淀粉、木薯淀粉和马铃薯淀粉均可提高鱿鱼鱼糜的凝胶强度,分别提高了49.08%,20.77%,26.46%,30.16%;4种淀粉均可提高持水性,其中红薯淀粉效果较好,为79.10%;添加淀粉后虽会导致白度有不同程度的降低,但差异不显著。非肌肉蛋白的添加使鱿鱼鱼糜组织结构更加紧密;除乳清蛋白外,大豆分离蛋白、大豆浓缩蛋白和蛋清蛋白均可提高鱿鱼鱼糜的凝胶强度,分别提高了39.03%,29.30%,35.82%。综合指标分析表明淀粉类及大部分蛋白质类添加物可以改善鱿鱼鱼糜的凝胶特性。
Effects of starch and non-muscle protein on gel properties of squid surimi were studied by analyzing the gel strength, whiteness, water binding capacity, et al. The results show that sweet potato starch, corn starch, cassava starch and potato starch improved the gel property of squid surimi, 49.08%, 20.77%, 26.46%, 30.16%, respectively.All four kinds of starch could improve water holding ability, and the effect of sweet potato starch was better, 79.10%.With the addition of starch, whiteness decreased, however showing no significant difference between these starches. Microstructure of surimi gel with protein additives was more compact than it of original surimi. Soy protein isolate, soy protein concentrate and egg white protein, other than whey protein, increased the gel strength of squid surimi, 39.03%,29.30%, 35.82%, respectively. Comprehensive index analysis showed that starches and most of protein additives could improve gel strength of squid surimi.
作者
王冬妮
范馨茹
祁立波
黄颖
潘锦锋
董秀萍
Wang Dongni;Fan Xinru;Qi Libo;Huang Ying;Pan Jinfeng;Dong Xiuping(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第4期65-71,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家科技支撑计划项目(2014BAD04B09)
