摘要
本文研究不同马铃薯微纳米纤维添加量对马鲛鱼鱼糜品质的影响,通过质构、色度值、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值、解冻损失率和蒸煮损失率确定了马鲛鱼鱼糜品质理化指标变化。结果表明,添加马铃薯微纳米纤维的鱼糜硬度值和咀嚼性上升,弹性和内聚性无明显变化,胶着性下降。未添加马铃薯微纳米纤维的鱼糜30d亮度值下降29.97%,而添加马铃薯微纳米纤维的鱼糜使鱼糜亮度值下降13.95%,其色泽变化更加稳定。未添加马铃薯微纳米纤维的鱼糜硫代巴比妥酸(TBA)和挥发性盐基总氮(TVB-N)的升幅都显著高于添加马铃薯微纳米纤维的鱼糜(p<0.05)。未添加马铃薯微纳米纤维的鱼糜的解冻损失和蒸煮损失5d之后都显示出显著性差异(p<0.05)。添加马铃薯微纳米纤维有利于延长马鲛鱼鱼糜的货架期,提高鱼糜的应用特性。
To study the effect of different amount of potato micro-and nano-fiber on the quality of Mackerel Surimi,the changes of physicochemical properties of mackerel surimi were determined by texture,chromaticity,TBA value,and TVB-N value,thawing loss and cooking loss.The results showed that the hardness and chewiness of Surimi increased,but the elasticity and cohesiveness of surimi decreased.The brightness of minced fish decreased by 29.97%on the 30th day,while that of minced fish decreased by 13.95%,and the color of minced fish became more stable.The increase of thiobarbituric acid(TBA)and total volatile base nitrogen(TVB-N)in fish surimi without adding potato micro-and nano-fiber was significantly higher than that of fish Surimi without adding potato micro-and nano-fiber(P≪0.05).The thaw loss and cooking loss of Surimi without adding potato micro/nano fiber showed significant difference after 5 days(P≪0.05).Adding Potato micro-and nano-fiber was beneficial to prolong the shelf life of Mackerel Surimi and improve the application characteristics of SURIMI.
作者
黄利华
HUANG Li-hua(Food Department,Guangzhou City Polytechnic, Guangzhou 510405,China)
出处
《广州城市职业学院学报》
2020年第4期60-64,共5页
Journal Of Guangzhou City Polytechnic
基金
广州市知识产权试点学校项目(合同编号:穗市监知促合〔2019〕25号,承担单位:广州城市职业学院)。
关键词
马铃薯微纳米纤维
鱼糜
保鲜
品质特性
potato micro-nano fibrils
surimi,freshness
quality characteristics
