食品与发酵工业 >

2024 , Vol. 50 >Issue 2: 168 - 176

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033645

研究报告

枸杞粉对白鲢鱼糜凝胶品质的影响

  • 郑赵敏 ,
  • 徐巧玲 ,
  • 郑洪梨 ,
  • 刘俊辰 ,
  • 施咏淇 ,
  • 姚春霞 ,
  • 肖春元 ,
  • 汪兰
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  • 1(湖北经济学院 烹饪与营养学系,湖北 武汉,430205)
    2(湖北省农业科学院农产品加工与核农技术研究所,湖北 武汉,430064)
第一作者:博士,讲师(通信作者,E-mail:zzhaomin@hbue.edu.cn)

收稿日期: 2022-09-15

  修回日期: 2022-10-24

  网络出版日期: 2024-02-27

基金资助

湖北省自然科学基金(2021CFB013);大学生创新创业训练计划项目(S202111600042);大学生创新创业训练计划项目(S202211600005)

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Effects of wolfberry powder on gel quality of silver carp surimi

  • ZHENG Zhaomin ,
  • XU Qiaoling ,
  • ZHENG Hongli ,
  • LIU Junchen ,
  • SHI Yongqi ,
  • YAO Chunxia ,
  • XIAO Chunyuan ,
  • WANG Lan
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  • 1(Department of Cuisine and Nutrition, Hubei University of Economics, Wuhan 430205, China)
    2(Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China)

Received date: 2022-09-15

  Revised date: 2022-10-24

  Online published: 2024-02-27

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摘要

该研究以冷冻白鲢鱼糜为实验原料,向其中添加枸杞粉(wolfberry powder,WP),分析不同添加量[0.25%、0.5%、0.75%、1%、1.5%(质量分数)]的WP对白鲢鱼糜凝胶持水性、蒸煮损失率、白度值、水分分布、凝胶特性、微观结构、感官评价及气味特征的影响。结果表明,随着WP含量的增加,鱼糜凝胶的持水性、硬度、咀嚼性和凝胶强度都表现出先增大后减小的趋势,当WP的添加量为0.5%时达到最大,分别为78.55%、(2 716.77±75.76) g、(2 185.15±32.46) g和1 087 g·cm;而蒸煮损失率则表现出先减小后增大的趋势,在0.5%的添加量时,蒸煮损失率最小,为7.49%。在鱼糜中加入WP后,可以减少鱼糜凝胶中自由水的比例,增加不易流动水的比例,使鱼糜凝胶保留更多水分,且当WP在最适添加量0.5%时,鱼糜凝胶中只检测到结合水和不易流动水,未检测到自由水。适量WP的添加会增强鱼糜凝胶的网络结构,使其变得更加致密均匀。WP的添加会减小鱼糜凝胶的白度值和色泽评分,但在最适添加量0.5%时,其颜色总体可接受。此外,感官评价和电子鼻分析结果表明,当WP在最适添加量0.5%时,可以显著改善鱼糜凝胶的风味品质。研究结果可为生产高品质的鱼糜产品提供理论依据。

关键词： 枸杞粉; 白鲢; 鱼糜; 持水性; 微观结构; 凝胶品质

本文引用格式

郑赵敏 , 徐巧玲 , 郑洪梨 , 刘俊辰 , 施咏淇 , 姚春霞 , 肖春元 , 汪兰 . 枸杞粉对白鲢鱼糜凝胶品质的影响[J]. 食品与发酵工业, 2024 , 50(2) : 168 -176 . DOI: 10.13995/j.cnki.11-1802/ts.033645

Abstract

To improve the gel properties and quality of silver carp surimi, the effects of wolfberry powder (WP) with different concentrations on water holding capacity, cooking loss rate, whiteness value, moisture distribution, gel properties, microstructure, sensory evaluation, and odor characteristics of silver carp surimi gel were investigated. Results showed that the water holding capacity, hardness, chewiness, and gel strength of surimi gel first increased and then decreased with the increase of the WP content, and reached the maximum when the addition amount was 0.5%, which were 78.55%, (2 716.77±75.76) g, (2 185.15±32.46) g, and 1 087 g·cm, respectively. However, the cooking loss rate first decreased and then increased with the increase of WP content, and when the additional amount of WP was 0.5%, the cooking loss rate was the smallest at 7.49%. The proportion of free water in the surimi gel was reduced and the proportion of immobile water was increased, indicating that the surimi gel could retain more water after the addition of WP. When WP was added at the optimal addition amount of 0.5%, only bound water and immobile water were detected in the surimi gel, but no free water was detected. The addition of a proper amount of WP could enhance the network structure of surimi gel and make it more compact and uniform. The whiteness value and color score of surimi gel were decreased with the addition of WP, but the color was generally acceptable with the optimal addition of 0.5%. Additionally, sensory evaluation and electronic nose analysis showed that the flavor quality of surimi gel could be significantly improved when WP was added at the optimal addition amount of 0.5%. This study provides a theoretical basis for the production of high-quality surimi products.

Key words： wolfberry powder; silver carp; surimi; water-holding capacity; microstructure; gel quality

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