作　　者： ; ; ; ; ; ; ;

机构地区： 长沙理工大学化学与生物工程学院

出　　处： 《食品与机械》 2014年第3期25-28,39,共5页

摘　　要： 以鲢鱼为原料,从硬度、胶黏性、咀嚼性、凝胶强度、pH、持水性、超微结构观察等多个方面综合研究3种不同电荷多糖添加物对鲢鱼糜凝胶结构的影响。结果显示,壳聚糖、葡聚糖、卡拉胶的添加均能提高鱼糜凝胶的硬度,且能明显提高胶黏性和咀嚼性。凝胶强度方面,0.8%的壳聚糖和0.8%的卡拉胶分别使凝胶强度增加16.12%和22.37%,0.4%葡聚糖可使凝胶强度增加12.15%。3种多糖在改善鱼糜制品的白度方面效果不明显。当加入0.8%的壳聚糖、0.2%的葡聚糖或0.8%的卡拉胶时,鱼糜持水性达到最大,形成了紧密的网络结构。 The effects of three different additives were studied on the charge of polysaccharide gel structure of silver carp surimi from the hardness, adhesive, chewiness, gel strength, pH, water loss and microstructure. The results showed that the adding chitosan, carrageenan or dextran could improve surimi gel hardness, and could obvi- ously improve the adhesive and chewing. Chitosan and dextran with 0.4% adding amounts had the maximum gel strengths, carrageenan increased the gel strength to 22. 37%. Three kinds of polysaccharides all could improve the whiteness of surimi product, but not obvious. The uniformed net structure was formed when the adding amounts were： ehitosan 0.2% ,dextran 0.8% or carrageenan 0.8%, and the water holding capacity of surimi reached the maximum.

关 键 词： 鲢鱼 鱼糜 电荷 多糖 凝胶结构 壳聚糖 卡拉胶 葡聚糖

领　　域： [轻工技术与工程] [轻工技术与工程]