摘要
分析了不同添加量(2%、4%、6%、8%)马蹄粉对南极鱼鱼糜流变特性以及南极鱼鱼糜制备鱼肠制品的凝胶强度、TPA、持水力、蒸煮损失、色泽和微观组织结构的影响。结果表明,南极鱼鱼糜的黏度随剪切速率增大而减小,存在剪切变稀现象;鱼糜的储能模量和耗能模量随频率的增加先升高后趋于平缓。当马蹄粉添加量达到6%时,南极鱼鱼肠的凝胶强度、TPA、持水力等指标都达到较高的水平,微观组织结构更加致密,同时明显降低其蒸煮损失。
The effect of water chestnut powder on the gel properties of Patagonotothen ramsayi surimi were studied. The effect of different concentration of water chestnut powder(2%, 4%, 6% and 8%) on the rheological properties, gel strength, TPA, water holding capacity(WHC), cooking loss, color and microstructure of the resulting surimi gel were characterized. The results showed that the apparent viscosity of the surimi decreased significantly with increasing shear rate. It was a shear-thinning phenomenon. The surimi storage modulus and the loss modulus were increased with increasing frequency. Surimi gel with 6% water chestnut powder concentration showed relatively good gel strength, TPA, water holding capacity, cooking loss, and microstructure.
作者
黄颖
王逐鹿
杨宁
于达
谢伊莎
祁立波
董秀萍
HUANG Ying;WANG Zhulu;YANG Ning;YUDa;XIE Yisha;QI Libo;DONG Xiuping(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)
出处
《大连工业大学学报》
CAS
北大核心
2019年第5期321-326,共6页
Journal of Dalian Polytechnic University
基金
国家重点研发计划“现代食品加工及粮食收储运技术与装备”重点专项(2018YFD0400603)
关键词
拉氏南美南极鱼
鱼肠
马蹄粉
凝胶特性
Patagonotothen ramsayi
surimi product
water chestnut powder
gel properties
