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食品与发酵工业  2021, Vol. 47 Issue (10): 151-158    DOI: 10.13995/j.cnki.11-1802/ts.025943
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
不同添加物对未漂洗大黄鱼鱼糜品质的影响
熊泽语1, 谢晨1, 陈百科1, 李慧1, 金素莱曼1, 包海蓉1,2,3*
1(上海海洋大学 食品学院, 上海,201306)
2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
3(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
Effects of different additives on the quality of non-rinsed large yellow croaker surimi
XIONG Zeyu1, XIE Chen1, CHEN Baike1, LI Hui1, JIN Sulaiman1, BAO Hairong1,2,3*
1(College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China)
2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture, Shanghai 201306, China)
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摘要 该文以未漂洗大黄鱼鱼糜为对象,加入4组添加物,分别为6%淀粉+0.5% NaHCO3、6%淀粉+0.5% Na4P2O7、6%大豆分离蛋白+0.5% NaHCO3以及6%大豆分离蛋白+0.5% Na4P2O7(均为质量分数),对其凝胶强度、硬度、持水性、蒸煮损失、白度、pH、水分迁移变化以及动态流变学特性等进行测定。结果表明,与未漂洗对照组(ck)相比,加入添加物4组均在不同程度增强了其凝胶强度、质地剖面分析、保水能力、pH值、动态流变学特性G′等,其中加入淀粉与Na4P2O7组的凝胶强度达到最大值,为358.65 g·cm,淀粉与NaHCO3组改善凝胶硬度和水分迁移能力最为显著(P<0.05);动态流变学结果则表明,4组添加物均可帮助提升鱼糜凝胶的储能模量(G′),但加入4组添加物后也都在一定程度上降低了凝胶的白度。综合各指标得出,相比于大豆分离蛋白,添加淀粉可以更好地改善未漂洗大黄鱼鱼糜的凝胶特性与保水能力,而加入NaHCO3与Na4P2O7均可提高凝胶保水能力,且作用效果相当。
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熊泽语
谢晨
陈百科
李慧
金素莱曼
包海蓉
关键词:  大黄鱼鱼糜  凝胶特性  保水能力  淀粉  大豆分离蛋白  碱性保水剂    
Abstract: In this study, the non-rinsed large yellow croaker surimi was used as raw material and was added 4 groups of additives including 6% starch + 0.5% NaHCO3, 6% starch + 0.5% Na4P2O7, and 6% soybean protein isolate (SPI)+0.5% NaHCO3 and 6% soy protein isolate +0.5% NaHCO3. Its gel strength, hardness, water holding capacity, cooking loss, whiteness, pH, water migration changes and dynamic rheological properties were measured. The results showed that, compared with the non-rinsing control group (ck), the addition of the additives in the 4 groups all enhanced their gel strength, texture profile analysis, water retention capacity, pH dynamic rheological properties G′, etc. to vary degrees. The addition of starch made gel strength of the Na4P2O7 group to the maximum value of 358.65 g·cm. Moreover, the starch and NaHCO3 group improved the gel hardness and water migration ability most significantly (P<0.05); the dynamic rheological results showed all 4 groups of additives could help increase the storage modulus (G′) of surimi gel. However, the addition of 4 groups of additives also reduced the whiteness of the gel to a certain extent. Comprehensive indicators showed that compared with soy protein isolate, adding starch could better improve the gel properties and water retention capacity of non-rinsed large yellow croaker surimi, while adding NaHCO3 and Na4P2O7 could improve the water retention capacity of the gel and the effect is equivalent.
Key words:  large yellow croaker surimi    gel properties    water retention capacity    starch    soy protein isolate    alkaline water retention agent
收稿日期:  2020-10-20      修回日期:  2020-12-01           出版日期:  2021-05-25      发布日期:  2021-06-17      期的出版日期:  2021-05-25
基金资助: 中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)
作者简介:  硕士研究生(包海蓉副教授为通讯作者,E-mail:hrbao@shou.edu.cn)
引用本文:    
熊泽语,谢晨,陈百科,等. 不同添加物对未漂洗大黄鱼鱼糜品质的影响[J]. 食品与发酵工业, 2021, 47(10): 151-158.
XIONG Zeyu,XIE Chen,CHEN Baike,et al. Effects of different additives on the quality of non-rinsed large yellow croaker surimi[J]. Food and Fermentation Industries, 2021, 47(10): 151-158.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025943  或          http://sf1970.cnif.cn/CN/Y2021/V47/I10/151
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