摘要
本文研究了豌豆淀粉、绿豆淀粉和马铃薯淀粉对鲢鱼鱼糜凝胶特性的影响。分析了添加不同含量淀粉时,鲢鱼鱼糜的凝胶强度、持水性、蒸煮损失、横向弛豫时间(T2)和微观结构的变化规律。结果表明,添加8%,10%的马铃薯淀粉或绿豆淀粉均可以显著增加鲢鱼鱼糜的凝胶强度、持水性,同时明显降低蒸煮损失。低场核磁共振显示,淀粉对鱼糜凝胶的横向弛豫时间T21和T22影响较小,对T23和T24的影响较大,尤其添加10%的马铃薯淀粉或绿豆淀粉均可以显著降低凝胶的T23和T24,减弱凝胶中不易移动水的流动性。与马铃薯淀粉和绿豆淀粉相比,豌豆淀粉在添加量为4%时便可以显著增强鱼糜制品的凝胶强度和持水性,同时明显降低其蒸煮损失、横向弛豫时间T23和T24。添加马铃薯淀粉(10%)、绿豆淀粉(10%)或者豌豆淀粉(4%)后的鲢鱼鱼糜凝胶均可以形成相当均匀、致密的空间凝胶网络结构。
The effect of pea starch, green bean starch, and potato starch on the gel properties of silver carp surimi were investigated in this study. The changes of gel strength, water holding capacity（WHC）, cooking loss, transverse relaxation time（T2）, and microstructure of the surimi gel in the presence of different amounts of added starches were analyzed. The results showed that the addition of 8% or 10% potato starch or green bean starch significantly increased the gel strength and WHC of silver carp surimi gel, and reduced cooking loss. The results of low field nuclear magnetic resonance（LF-NMR） showed that starches had a greater impact on transverse relaxation times（T23, T24） than on transverse relaxation times（T21, T22） of surimi gel. Especially, the addition of 10% potato starch or green bean starch significantly decreased T23 and T24 of the surimi gel and weakened the mobility of immobilized water. Compared with potato starch or green bean starch, pea starch significantly improved the gel properties of silver carp surimi with an added amount of only 4%, while cooking loss, T23, and T24 were significantly reduced. With an addition of 10% potato starch, 10% green bean starch, or 4% pea starch, a highly uniform and compact gel network structure was formed in silver carp surimi.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第1期129-135,共7页
Modern Food Science and Technology
基金
国家自然基金(31301418
31301569)
"十二五"国家科技支撑计划课题(2012BAD29B06)
辽宁省高校重大科技平台
大学生创新创业训练计划(201410167000029)
关键词
鱼糜
豆类淀粉
凝胶强度
持水性
蒸煮损失
三维网络结构
surimi
bean starch
gel strength
water holding capacity
cook loss
three-dimensional network structure
