实验采用质构分析法、色差分析法及感官评价法研究了大豆分离蛋白(SPI)、谷朊粉(GP)、乳清浓缩蛋白(WPC)对鱼糜制品品质的影响。结果表明:添加一定量的3种非肌肉蛋白可以明显地提高鱼糜制品的破断强度、凝胶强度、持水性和口感,但均降低了制品的凹陷深度和白度。以凝胶强度为优化值对3种非肌肉蛋白进行响应面优化后,确定了鱼糜制品的蛋白添加条件为:SPI 9.7%、GP 9.9%、WPC 7.6%,实际凝胶强度为(3 855.012±260.682)g.mm。

The effects of soybean protein isolation(SPI),gluten powder(GP) and whey protein concentration(WPC) on the qualities of surimi were investigated by texture analysis,color analysis and sensory evaluation.The results indicated that the addition of three kinds of non-muscle proteins increased the breaking force,gel strength,moisture holding and sensory,while it displayed opposite changes in deformation and whiteness.The optimum recipe(9.7% SPI、9.9% GP、7.6% WPC) was determined by surface response methodology(RSM),and the actual gel strength was(3 855.012±260.682)g·mm under this condition.