摘要
目的:增加鱼糜制品的多样性,推广高品质传统食品工业化生产。方法:以冷冻鱼糜和鸡胸肉为原料,采用挤压成型的方式制备双蛋白鱼丝,通过测定双蛋白鱼丝的持水力、吐浆值、色度、拉伸、质构和感官评价等指标,研究原料组成对双蛋白鱼丝品质的影响。结果:双蛋白鱼丝的最佳制备工艺条件为m_(鱼糜)∶m_(鸡肉)为8∶2,加水量20%,此条件下制作的双蛋白鱼丝的拉伸强度、拉伸形变和感官总分相较于未添加鸡肉的鱼丝分别提高了23.84%,28.13%,17.39%。当马铃薯淀粉添加量为30%时,双蛋白鱼丝的拉伸强度和拉伸形变达到最大值,分别为4.47 N/cm^(2)和3.27 mm/mm,且持水力较好(73.27%);吐浆值较低(10.45%)。当食盐添加量为3.5%时,双蛋白鱼丝的持水力、拉伸强度、拉伸形变、弹性和胶黏性均达到最大值,分别为68.62%、4.94 N/cm^(2)、4.97 mm/mm、6.48 N和4.63 N。结论:当m_(鱼糜)∶m_(鸡肉)为8∶2、加水量为20%、马铃薯淀粉添加量为30%、食盐添加量为3.5%时,鱼肉—鸡肉双蛋白鱼丝品质较好。
Objective:This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food.Methods:Using frozen surimi and chicken breast as raw materials,double-protein vermicelli was prepared by extrusion molding.The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity,pulping value,color,stretch,texture and sensory evaluation.Results:The optimal mixing ratio of surimi and chicken was 8∶2,and the optimal amount of water was 20%.The tensile strength,tensile deformation and total sensory scores of the dual protein fish filaments prepared under this condition were increased by 23.84%,28.13%and 17.39%,respectively,compared with the shredded fish without chicken.When 30%potato starch was added,the tensile strength and tensile deformation of dual-protein filaments reached the maximum values,which were 4.47 N/cm^(2)and 3.27 mm/mm,respectively,and the water holding capacity was better(73.27%)with lower pulp value(10.45%).When 3.5%salt was added,the water holding capacity,tensile strength,tensile deformation,elasticity and adhesiveness of dual-protein filaments all reached the maximum values,which were 68.62%,4.94 N/cm^(2),4.97 mm/mm,6.48 N and 4.63 N,respectively.Conclusion:The mixing ratio of surimi and chicken was 8∶2,with the water content of 20%,the potato starch of 30%,and the salt of 3.5%,the quality of fish-chicken dual-protein vermicelli was optimum.
作者
任洋莹
安玥琦
党美琪
杨眉
徐国栋
熊善柏
REN Yang-ying;AN Yue-qi;DANG Mei-qi;YANG Mei;XU Guo-dong;XIONG Shan-bai(College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing〔Wuhan〕,Huazhong Agricultural University,Wuhan,Hubei 430070,China)
出处
《食品与机械》
北大核心
2022年第7期199-207,共9页
Food and Machinery
基金
财政部和农业农村部:国家现代农业产业技术体系(编号:CARS-45-28)。
关键词
双蛋白鱼丝
冷冻鱼糜
鸡胸肉
原料组成
品质
dual-protein vermicelli
frozen surimi
chicken breast
raw material composition
quality
