作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2008年第8期759-762,772,共5页

摘　　要： 探讨了不同种类的淀粉(玉米淀粉、糯玉米淀粉、羟丙基淀粉和交联淀粉)对罗非鱼鱼糜制品凝胶性能、弹性、持水力、色泽以及感官的影响。结果发现:在添加量5%时,四种淀粉均可改善罗非鱼鱼糜凝胶性能,但随着添加量的增加则会降低其凝胶性能。较高添加量时(>5%),交联淀粉对罗非鱼鱼糜凝胶性能影响效果最好。四种淀粉都可以不同程度的提高罗非鱼鱼糜的白度和持水力。对添加5%的四种淀粉的罗非鱼鱼糜凝胶进行感官评价,发现添加交联淀粉后的罗非鱼鱼糜的感官得分最高。 The effects of four various starches （Corn starch, Waxy corn starch, hydropropylated corn starch and cross-linked starch） on the quality of Tilapia surimi gel were studied. The results indicated that the four various starches can all improve the surimi strength when 5% of them were added. However, surimi strength was declined while the starch concentration was increased. Hydropropylated corn starch had a better effect on the sunni quality than the others. The four various starches can improve the whiteness and water holding capacity of Tilapia surimi in different degrees. Hydropropylated corn starch also got the highest sensory evaluation score.

关 键 词： 罗非鱼鱼糜 淀粉 凝胶强度 白度 持水力 感官

领　　域： [轻工技术与工程] [轻工技术与工程]