作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品与发酵工业》 2010年第11期98-102,共5页

摘　　要： 以新鲜罗非鱼为原料,研究了淀粉(玉米淀粉、糯玉米淀粉、羟丙基淀粉、交联淀粉)对罗非鱼鱼肠冻藏过程中品质的影响。结果表明:冻藏过程中,随着冻藏时间的延长,失水率增加、凝胶强度下降、白度值下降趋势均明显;玉米淀粉对降低鱼肠的失水率、提高凝胶性能无显著效果;添加其他3种淀粉可明显降低鱼肠的失水率;添加淀粉对罗非鱼鱼肠冻藏过程中的凝胶特性有较好的保护作用,糯玉米淀粉和交联淀粉效果最好;色泽保护效果最好的是交联淀粉;感官评价结果显示添加交联淀粉效果最好。综合各品质指标表明,添加淀粉对罗非鱼鱼肠的冻藏品质有显著的提高作用,其中交联淀粉的效果最好。 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 during frozen storage were studied. Results indicated that gel strength and whiteness decreased as the time prolongs, while the water losing rate were increased. Corn starch had no significant effect on reducing the losing rate of water and improving the gel strength of Tilapia surimi gel; Other three types of starch all obviously reduced the water losing rate. Starch can keep the gel strength during frozen storage, especially the Waxy corn starch and cross-linked starch; Cross-linked starch had the best effect on color maintaining. Sensory evaluation indicated Tilapia surimi gel had the best quality with cross-linked starch. Comprehensive indexes showed that starch improved the quality of Tilapia surimi gel significantly, and cross-linked starch was the best one.

关 键 词： 淀粉 罗非鱼鱼肠 冻藏 品质

领　　域： [轻工技术与工程] [轻工技术与工程]