摘要
研究了羟丙基木薯淀粉和乙酰化马铃薯淀粉复配对低钠荆楚风味草鱼鱼丸冻融稳定性的影响。结果表明,随着羟丙基木薯淀粉比例的提高,鱼丸凝胶强度先下降后升高,羟丙基木薯淀粉添加量为14%时凝胶强度最高,高于玉米淀粉组;硬度、黏性、胶黏性、咀嚼性均先下降后上升,羟丙基木薯淀粉添加量为14%时最高,高于玉米淀粉组;弹性、回复性、凝聚性与玉米淀粉组差别不大。羟丙基木薯淀粉和乙酰化马铃薯淀粉复配使用,在一定程度上改善了鱼丸冻融稳定性,对鱼糜制品的改良有一定指导意义。
The effects of compounding hydroxypropyl tapioca starch and acetylated potato starch on the freeze-thaw stability of grass carp fish balls with low sodium and jingchu flavor were investigated experimentally.The results showed that the gel strength of fish balls decreased and then increased with the increase of the proportion of hydroxypropyl tapioca starch,and the gel strength of fish balls was the highest when the amount of hydroxypropyl tapioca starch was 14%,which was higher than that of the corn starch group;the hardness,viscosity,adhesion,and chewiness all decreased and then increased,and the amount of hydroxypropyl tapioca starch was the highest when the amount of hydroxypropyl tapioca starch was 14%,which was higher than that of the corn starch group;and the elasticity,recovery,and cohesion did not differ much from those of the corn starch group.The compounding of hydroxypropyl tapioca starch and acetylated potato starch improved the freeze-thaw stability of fish balls to a certain extent,and the compounding system of hydroxypropyl tapioca starch has some guiding significance for the improvement of surimi products.
作者
李巧云
丁辉
钟歆粤
LI Qiaoyun;DING Hui;ZHONG Xinyue(School of Food Science and Technology,Wuhan Business University,Wuhan 430056,China)
出处
《现代食品》
2024年第1期40-44,共5页
Modern Food
基金
湖北省高等学校哲学社会科学研究重大项目“荆楚风味筵席文化传承与创新发展研究”(21ZD153)。
关键词
低钠鱼丸
羟丙基木薯淀粉
质构特性
扫描电镜
low sodium fish ball
hydroxypropyl tapioca
texture characteristics
scanning electron microscope
