摘要
目的:以常见的白鲢鱼糜为原料,研究I型和K型卡拉胶对鱼糜质构和持水性差异,以及在反复冻融循环中的影响。方法:对分别加入I、K两种胶体的鱼糜反复冻融后持水性和TPA指标进行显著性分析。结果:未冻融时,I型卡拉胶对降低鱼糜硬度、胶着性、咀嚼性,增加恢复性作用比K型更强(p <0.05);对照组、I型卡拉胶组和K型持水性基本相同(p> 0.05)。反复冻融试验结果表明,添加I卡拉胶对鱼糜硬度、黏性、黏附性、咀嚼性和弹性的保护作用强于添加K卡拉胶,但会降低鱼糜的弹性和持水能力。结论:I型K型卡拉胶鱼糜对TPA影响有差异,I型卡拉胶鱼糜的反复冻融TPA与持水性稳定性更好。
The objective of this paper is to study the differences of type I and K carrageenan on the texture and water holding capacity of common silver carp surimi during repeated freeze-thaw cycles. The results showed that I carrageenan is stronger than K carrageenan(p < 0.05) in unfrozen surimi on hardness, adhesiveness, chewiness and resilience. No significant(p > 0.05) was found on water holding capacity. For repeated freeze-thaw products, type I carrageenan is better on keeping the properties of hardness, stickiness, adhesiveness, chewiness and resilience, but it reduced the elasticity and water holding capacity of surimi. The conclusion is type I and K carrageenan has different effect on surimi TPA. Type I carrageenan showed better effect on TPA and water holding capacity for repetitive freezethaw surimi.
作者
罗璨
倪辉
万硕
林景新
胡阳
姜泽东
陈艳红
LUO Can;NI Hui;WAN Suo;LIN Jin-xin;HU Yang;JIANG Ze-dong;CHEN Yan-hong(College of Food and Biology Engineering,Jimei University,Xiamen 361021;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology,Xiamen 361021;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021;Fujian Provincial Anjing Food Limited Company,Xiamen 361021;Fujian Provincial Weikang Food Science and Technology Limited Company,Xiamen 361021)
出处
《中国食品添加剂》
CAS
2020年第3期76-82,共7页
China Food Additives
关键词
白鲢鱼糜
持水性
卡拉胶
反复冻融
TPA
silver carp surimi
water holding capacity
carrageenan
freeze-thaw cycle
TPA
