时培宁,苑 蘅,解春芝,陈学红,孙 玲,于楠楠.添加剂对羊栖菜-鱼糜凝胶特性的影响[J].食品安全质量检测学报,2022,13(9):2787-2793
添加剂对羊栖菜-鱼糜凝胶特性的影响
Effects of additives on the gel properties of Sargassum fusiforme-surimi
投稿时间:2021-12-20  修订日期:2022-04-14
DOI:
中文关键词:  羊栖菜  复合鱼糜  添加剂  凝胶特性
英文关键词:Sargassum fusiforme  mixed surimi  additives  gel properties
基金项目:徐州工程学院校级科研项目(XKY2019228)、江苏省高等学校自然科学研究重大项目(19KJA480002)、苏北科技专项(XZ-SZ202039)
作者单位
时培宁 徐州工程学院食品与生物工程学院 
苑 蘅 徐州工程学院食品与生物工程学院 
解春芝 徐州工程学院食品与生物工程学院 
陈学红 徐州工程学院食品与生物工程学院 
孙 玲 徐州工程学院食品与生物工程学院 
于楠楠 徐州工程学院食品与生物工程学院 
AuthorInstitution
SHI Pei-Ning College of Food and Biological Engineering, Xuzhou University of Technology 
YUAN Heng College of Food and Biological Engineering, Xuzhou University of Technology 
XIE Chun-Zhi College of Food and Biological Engineering, Xuzhou University of Technology 
CHEN Xue-Hong College of Food and Biological Engineering, Xuzhou University of Technology 
SUN Ling College of Food and Biological Engineering, Xuzhou University of Technology 
YU Nan-Nan College of Food and Biological Engineering, Xuzhou University of Technology 
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中文摘要:
      目的 探究添加剂对羊栖菜-鱼糜凝胶特性的改善作用。方法 以白鲢鱼糜为原料, 添加羊栖菜浆液制备羊栖菜-鱼糜, 添加大豆分离蛋白、玉米淀粉及卡拉胶, 用物性分析仪和离心法测定羊栖菜-鱼糜复合凝胶的凝胶强度和持水性, 并与不含添加剂的羊栖菜-鱼糜测定结果进行比较。结果 与只含20%羊栖菜浆液的鱼糜对照组相比, 添加4%大豆分离蛋白、10%玉米淀粉及0.75%卡拉胶时, 所制得的羊栖菜-白鲢鱼复合鱼糜的凝胶强度分别提高13%、5%和16%, 持水性分别提高9%、10%和8%。结论 添加4%大豆分离蛋白、0.75%卡拉胶及10%玉米淀粉有利于提高鱼糜复合凝胶强度及持水性, 改善凝胶品质。
英文摘要:
      Objective To explore the effects of additives on the gel properties of Sargassum fusiforme-surimi. Methods Sargassum fusiforme-surimi was prepared with silver carp surimi as the raw material and Sargassum fusiforme slurry as the additive, soy protein isolate, corn starch and carrageenan were added, and the gel strength and water holding capacity of the Sargassum fusiforme-surimi composite gel were determined by using a physical property analyzer and centrifugation method, and the results were compared with those of the Sargassum fusiforme-surimi composite gel without additives. Results Compared with the surimi control group containing only 20% Sargassum fusiforme slurry, the gel strength of the prepared Sargassum fusiforme-silver carp composite surimi was increased by 13%, 5% and 16%, respectively, and the water holding capacity was increased by 9%, 10% and 8%, respectively, when 4% soy protein isolate, 10% corn starch and 0.75% carrageenan were added. Conclusion Adding 4% soy protein isolate, 0.75% carrageenan and 10% corn starch is beneficial to improve the strength and water holding capacity of surimi composite gel and improve the gel quality.
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