摘要
鱼糜制品的凝胶强度是评价鱼糜制品质量的重要指标,本研究以微山湖四鼻鲤(Cyprinus carpio L.)为原料,经过一定的处理后,探讨添加物玉米淀粉、蛋清蛋白、卡拉胶对鱼糜凝胶品质的影响。实验结果表明,通过单因素实验,确定了玉米淀粉、蛋清蛋白和卡拉胶对改良鱼糜凝胶性的最佳添加量为玉米淀粉25%、蛋清蛋白6%、卡拉胶2.0%。通过正交实验确定了玉米淀粉、蛋清蛋白和卡拉胶对鱼糜凝胶性最佳添加组合为玉米淀粉25%、蛋清蛋白6%、卡拉胶1.8%,此组合对鲤鱼糜凝胶品质的改善作用最强。本研究可为今后制备高品质的四鼻鲤鱼糜制品提供一定的参考。
The gel strength of surimi products is an important index to evaluate the quality of surimi products. In this study,the Weishan Lake four nose carp（ Cyprinus carpio L.） was used as raw material. After treatment,it was investigated for the effect of additives of corn starch,egg white protein and carrageenan on surimi gel quality. The experimental results showed that,through the single factor experiment,the optimum amounts of corn starch,egg white protein and carrageenan for the improved surimi gel were 25% for corn starch,6% for egg white protein,and 2% for carrageenan,respectively. Through orthogonal experiment,the optimum combinations of corn starch,egg white protein and carrageenan for surimi gel were 25% for corn starch,6% for egg white protein,and 1. 8% for carrageenan,respectively. This combination had the best effect on improving the quality of carp surimi gel. This study can provide some reference for the future preparation of high- quality four nose carp surimi products.
出处
《中国渔业质量与标准》
2016年第2期20-24,共5页
Chinese Fishery Quality and Standards
基金
国家自然科学基金项目(31271963)
