| 亲水性胶体对鲢鱼糜凝胶特性的影响 |
| |
| 引用本文： | 刘海梅,鲍军军,张莉,彭鸽.亲水性胶体对鲢鱼糜凝胶特性的影响[J].鲁东大学学报,2011,27(1). |
| |
| 作者姓名： | 刘海梅 鲍军军 张莉 彭鸽 |
| |
| 作者单位： | 鲁东大学食品工程学院;鲁东大学生命科学学院; |
| |
| 基金项目： | 2009年鲁东大学大学生科技创新基金(09L043),鲁东大学科研基金(LY20076201) |
| |
| 摘 要： | 研究了黄原胶、卡拉胶、魔芋精粉、瓜尔胶四种亲水性胶体对鲢鱼糜凝胶特性的影响.结果表明:黄原胶显著提高了鱼糜凝胶的硬度、弹性、咀嚼性,但不能改善其凝胶特性;魔芋精粉显著降低了鱼糜凝胶的TPA参数和破断试验参数;0.5%卡拉胶能显著提高鱼糜凝胶的硬度、咀嚼性、破断强度、凝胶强度;0.1%瓜尔胶能显著增加鲢鱼糜凝胶的硬度、破断强度、凝胶强度.添加卡拉胶和瓜尔胶不仅能改善鲢鱼糜的凝胶特性,且能增加鱼糜凝胶的白度,两者皆适宜于鱼糜制品的加工生产.
|
| 关 键 词： | 亲水性胶体 鱼糜 凝胶特性 |
Effects of Hydrocolloids on Gel Properties of Silver Carp Surimi |
| |
| LIU Hai-mei,BAO Jun-jun,ZHANG Li,PENG Ge.Effects of Hydrocolloids on Gel Properties of Silver Carp Surimi[J].Ludong University Journal (Natural Science Edition),2011,27(1). |
| |
| Authors: | LIU Hai-mei BAO Jun-jun ZHANG Li PENG Ge |
| |
| Institution: | LIU Hai-meia,BAO Jun-juna,ZHANG Lib,PENG Gea(Ludong University,a.School of Food Engineering,b.School of Life Sciences,Yantai 264039,China) |
| |
| Abstract: | Effects of xanthan,carrageenan,konjac flour and guar gum on gel properties from silver carp surmi were investigated.The results showed that xanthan could significantly improve hardness,springiness,and chewness of surimi gel,but not improve gel properties.TPA parameters and penetration test parameters of surimi gel with adding konjac flour decreased markedly.0.5% carrageenan significantly increased hardness,chewness,breaking force,and gel strength.0.1% guar gum significantly increased hardness,breaking force... |
| |
| Keywords: | hydrocolloids surimi gel properties |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
