食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 215 - 222

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031324

研究报告

淀粉对南极磷虾复合虾糜凝胶品质的影响

  • 郭璇 ,
  • 张彪 ,
  • 韩佳彤 ,
  • 林峻鑫 ,
  • 满昊 ,
  • 于波 ,
  • 佟毅 ,
  • 李冬梅
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  • 1(大连工业大学 食品学院,国家海洋食品工程技术研究中心,辽宁 大连,116034)
    2(辽渔集团远洋食品公司,辽宁 大连,116000)
    3(中粮生物科技股份有限公司,安徽 蚌埠,233010)
    4(大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连,116034)
第一作者:硕士研究生(李冬梅教授级高级工程师为通信作者,E-mail:426417898@qq.com)

收稿日期: 2022-02-28

  修回日期: 2022-05-13

  网络出版日期: 2023-04-06

基金资助

“十三五”国家重点研发计划项目(2017YFD0400504);中粮生物科技股份有限公司校企合作项目(2021210205000014)

收起

Study on effect of starch on quality of Antarctic krill (Euphausia superba)mixed shrimp surimi gel

  • GUO Xuan ,
  • ZHANG Biao ,
  • HAN Jiatong ,
  • LIN Junxin ,
  • MAN Hao ,
  • YU Bo ,
  • TONG Yi ,
  • LI Dongmei
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  • 1(School of Food Science and Technology Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China)
    2(Liaoyu Group Co.Ltd., Dalian 116000, China)
    3(COFCO Biotechnology Co.Ltd., Bengbu 233010, China)
    4(Collaborative lnnovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-02-28

  Revised date: 2022-05-13

  Online published: 2023-04-06

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摘要

为确定淀粉对南极磷虾及南美白对虾复合虾糜凝胶品质的改善作用,以白度值、持水性、弛豫时间T2、质构特性、凝胶强度、动态流变学特性、微观结构为指标,探究5种淀粉(木薯淀粉、蜡质玉米淀粉、羟丙基二淀粉磷酸酯、乙酰化双淀粉己二酸酯和磷酸酯双淀粉)对复合虾糜凝胶品质的影响。结果表明,随着淀粉添加量的增加,复合虾糜凝胶的白度值、自由水含量显著下降(P<0.05),持水性、凝胶强度、硬度等显著升高(P<0.05)。当淀粉添加量为6%时,对复合虾糜凝胶的改善效果最佳。其中,添加木薯淀粉和乙酰化双淀粉己二酸酯的复合虾糜凝胶强度分别比空白组提高了703.26和580.67 g·mm,特别是添加乙酰化双淀粉己二酸酯使复合虾糜凝胶的持水性提高20.27%,显著改善了复合虾糜凝胶的质构特性并维持了其微观结构的有序性及均一性。综合各项指标,添加6%的乙酰化双淀粉己二酸酯可用于改善南极磷虾复合虾糜的凝胶品质。

关键词： 淀粉; 变性淀粉; 南极磷虾; 虾糜; 凝胶特性

本文引用格式

郭璇 , 张彪 , 韩佳彤 , 林峻鑫 , 满昊 , 于波 , 佟毅 , 李冬梅 . 淀粉对南极磷虾复合虾糜凝胶品质的影响[J]. 食品与发酵工业, 2023 , 49(5) : 215 -222 . DOI: 10.13995/j.cnki.11-1802/ts.031324

Abstract

To determine the best starch types and different addition amounts for improving the gel quality of Antarctic krill(Euphausia superba)and Penaeus vannamei mixed shrimp surimi, the whiteness value, water holding capacity, relaxation time T2, texture properties, gel strength, dynamic rheology, and microstructure were used as indicators, the effect of five starches (tapioca starch, waxy corn starch, hydroxypropyl distarch phosphate, acetylated distarch adipate, and distarch phosphate) on the gel quality of the mixed shrimp surimi was investigated. Results showed that with the increase of starch addition, the whiteness value and free water content of the mixed shrimp gel significantly decreased (P<0.05), while the water holding capacity, gel strength, and hardness significantly increased (P<0.05). When the amount of starch added was 6%, the improvement effect on the mixed shrimp surimi gel was the best. Among them, compared with the blank group, the gel strength of the mixed shrimp surimi with tapioca starch and acetylated distarch adipate was increased by 703.26 and 580.67 g·mm, respectively. Especially, the addition of acetylated distarch adipate made the water-holding capacity of the mixed shrimp surimi increase by 20.27%, which significantly improved the texture properties of the mixed shrimp surimi gel and maintained the order and uniformity of its microstructure. Based on various indicators, the addition of 6% acetylated distarch adipate can be used to improve the gel quality of Antarctic krill mixed shrimp surimi.

Key words： starch; modified starch; Antarctic krill; shrimp surimi; gel properties

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