摘要
为研究芹菜茎对金线鱼鱼糕凝胶特性的影响,分别将8%、10%、12%、14%的芹菜茎加入鱼糕中,以未添加作为空白组,分析芹菜茎和鱼糜的营养组成成分及鱼糕的pH、色度、凝胶强度、感官评价和微观结构。结果表明:金线鱼鱼糜水分含量(76.04±0.21)g/100 g,蛋白质含量(18.32±0.34)g/100 g,脂肪(2.48±0.72)g/100 g。芹菜茎中总膳食纤维为(2.02±0.07)g/100 g、总酸(0.87±0.02)g/100 g和钙(51.40±0.60)mg/100 g。添加芹菜茎降低了鱼糕的白度和pH,而凝胶强度和感官评价呈先上升后下降趋势。当添加量为10%时,鱼糕的凝胶强度和感官评分均最高,为1597.54 g·mm和48.33分,与空白组相比分别提高了28.36%和12.84%,鱼糕微观结构均匀致密,孔洞少。芹菜茎添加量为10%时,鱼糕凝胶特性最好。
In order to investigate the effect of celery petioles on the gel properties of fish cake,8%,10%,12%and 14%of the celery petioles were added to the fish cake and the sample without the celery petiole as the control group.The nutrient contents of celery petiole and surimi,and the pH,color,gel strength,sensory evaluation,and microstructure of fish cake were analyzed.The results showed that the moisture,protein and fat contents of Nemipterus virgatus surimi were(76.04±0.21),(18.32±0.34)and(2.48±0.72)g/100 g,respectively.The dietary fiber,total acid and Ca^2+contents of celery petiole were(2.02±0.07),(0.87±0.02)and(51.40±0.60)mg/100 g,respectively.The whiteness and pH of fish cake with the addition of celery petiole decreased,while gel strength and sensory evaluation increased first and then decreased.When the addition of celery petioles was 10%,both the gel strength and sensory score of fish cake were the highest(1597.54 g·mm and 48.33 score),which increased by 28.36%and 12.84%,respectively,compared with the control group.The results of electron microscopy showed that the microstructure of fish cake was uniform and dense,the holes were less.When 10%celery petiole was added,the gel properties of fish cake were the best.
作者
仪淑敏
吕柯明
张诗雯
倪雪
李学鹏
牟伟丽
沈琳
励建荣
YI Shu-min;LV Ke-ming;ZHANG Shi-wen;NI Xue;LI Xue-peng;MOU Wei-li;SHEN Lin;LI Jian-rong(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,National R&D Branch Center of Surimi and Surimi Products Processing,College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Penglai Jinglu Fishery Co.,Ltd.,Yantai 265600,China;Dalian Donglin Food Co.,Ltd.,Dalian 116000,China)
出处
《食品工业科技》
CAS
北大核心
2020年第20期1-5,共5页
Science and Technology of Food Industry
基金
国家重点研发计划项目(2018YFD0901004)
国家自然科学基金面上项目(31972107,31571868)
辽宁省自然基金(20180550889)
辽宁省教育厅高水平创新团队国(境)外培养项目(辽教函(2018)225号)
中央引导地方科技发展专项资金项目(2018107005)
辽宁省“兴辽英才计划”青年拔尖人才项目(XLYC1907040,XLYC1807133)。
关键词
金线鱼鱼糜
芹菜茎
鱼糕
凝胶特性
微观结构
Nemipterus virgatus surimi
celery petiole
fish cake
gel properties
microstructure
