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作 者 ：王丽丽, 杨文鸽, 徐大伦, 楼乔明, 周星宇

期 刊 ：核农学报 2016年 30卷 7期 页码：1379-1385

关键词：带鱼鱼糜；淀粉；凝胶强度；白度；持水性；

Keywords:hairtail surimi, starch, gel strength, whiteness, water holding capacity,

摘 要 ：为确定改善带鱼鱼糜凝胶品质的最佳淀粉种类及其添加量,以凝胶强度、质构分析(TPA)值、白度、持水性和凝胶溶解度为指标,探究5种淀粉(小麦淀粉、马铃薯淀粉、木薯淀粉、交联淀粉和羟丙基淀粉)在不同添加量(0、5%、10%、15%和20%)下对带鱼鱼糜凝胶品质的影响。结果表明,不同种类淀粉以及添加量均对带鱼鱼糜凝胶品质有显著影响。当添加量超过15%后,淀粉的添加对带鱼鱼糜凝胶弹性和持水性影响不显著。5种淀粉中,木薯淀粉对带鱼鱼糜凝胶品质的改善效果最好,在鱼糜中添加15%木薯淀粉时,鱼糜凝胶强度、硬度、粘聚性、弹性、咀嚼性、白度值、失水率和凝胶溶解度分别为886.176 g·cm、4 879.56g、0.67、0.87、2 888.86、60.07、5.84%、49.47%。因此,添加15%的木薯淀粉能有效改善带鱼鱼糜凝胶品质。本试验结果为高品质鱼糜制品生产提供了科学依据。

Abstract:To determine the optimum kind and addition level of starch to imporve the gel quality of hairtail surimi, the effect of five different starches (wheat starch, potato starch, cassava starch, cross-linked starch and hydropropylated starch) with different add quantity (0, 5%, 10%, 15%, 20%) on the gelation proportion of hairtail surimi was studied using the gel strength, TPA(texture profile analysis) values, whiteness, water-holding ability, solubility of surimi gel as indexes. The results indicated that the type of starch and its add quantity had a significant influence on the gelation proportion of hairtail surimi. While add quantity of starch was more than 15%, the effect on the springiness and water-holding capacity was not significant. In the five kinds of starch, cassava starch had the best effect for improving the quality of hairtail surimi gel. With the addition of 15% cassava starch, the value of gel strength, hardness, cohesiveness, springiness, chewiness, whiteness, water-holding ability, solubility of surimi gel was 886.176 g·cm, 4 879.56 g, 0.67, 0.87, 2 888.86, 60.07, 5.84%, 49.47%, respectively. Therefore, adding 15% cassava starch could effectively improve the gel quality of hairtail surimi. The results can provide the theoretical basis for production of high-quality surimi products.

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