摘要
高温(>100℃)处理会导致鱼糜制品凝胶品质发生劣化。以白鲢鱼糜为原料,通过测定鱼糜凝胶的质构特性、凝胶强度、持水性、白度和流变特性,研究可得然胶和氯化钙协同作用对121℃高温处理鱼糜凝胶品质的影响。结果表明,可得然胶的添加能够明显改善高温鱼糜制品凝胶劣化现象,氯化钙协同作用可进一步提高鱼糜制品的硬度、凝胶强度、白度和储能模量。当可得然胶添加量为0.4%,氯化钙添加量为0.6%时,所制得高温处理鱼糜制品具有较好的凝胶品质和热稳定性。
Gel properties of surimi products could be deteriorated when suffering high temperature(>100 ℃) treatment. Taking silver carp surimi as raw materials, to investigate the synergistic effects of calcium chloride and curdlan on gel properties of surimi products at 121 ℃, textural properties, gel strength, water holding capacity(WHC), whiteness and rheological properties were determined. The results showed that addition of curdlan could significantly improve the gel properties of high-temperature treated surimi products. The addition of calcium chloride could further increase the hardness, gel properties, whiteness and storage modulus of surimi products treated by high temperature. When the contents of curdlan and calcium chloride in surimi products were 0.4% and 0.8%, the quality and heat stability were improved.
作者
于楠楠
张建萍
刘恩岐
张文莉
YU Nannan;ZHANG Jianping;LIU Enqi;ZHANG Wenli(Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou University of Technology,Xuzhou 221018)
出处
《食品工业》
CAS
北大核心
2019年第7期150-155,共6页
The Food Industry
基金
江苏省高等学校自然科学研究面上项目(18KJD550002)
徐州工程学院青年项目(XKY2017238)
关键词
可得然胶
氯化钙
高温处理
淡水鱼糜
凝胶特性
curdlan
calcium chloride
high temperature treatment
fresh-water surimi
gel properties
