| 亲水胶体对竹荚鱼鱼糜凝胶特性的影 |
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| 引用本文： | 陈海华,薛长湖.亲水胶体对竹荚鱼鱼糜凝胶特性的影[J].农业机械学报,2009,40(2):119-125. |
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| 作者姓名： | 陈海华 薛长湖 |
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| 作者单位： | 中国海洋大学食品科学与工程学院,青岛,266003 |
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| 基金项目： | 国家高技术研究发展计划(863计划) |
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| 摘 要： | 研究了亲水胶体类型和添加量对竹荚鱼鱼糜凝胶特性的影响.通过对竹荚鱼鱼糜的质构特性、持水力和白度的测定,以及超微结构观察等结果表明,添加可得胶、罗望子胶、魔芋胶、卡拉胶、琼胶和CMC的鱼糜凝胶能形成均匀、致密的三维凝胶网络结构,因此能显著改善竹荚鱼鱼糜的凝胶特性,其中可得胶的效果最显著,其次是罗望子胶、魔芋胶、卡拉胶;添加瓜尔胶和海藻酸钠对竹荚鱼鱼糜的凝胶特性无显著影响;添加黄原胶和果胶后形成了较疏松、网孔较大的网络结构,降低了竹荚鱼鱼糜的凝胶特性.
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| 关 键 词： | 亲水胶体 竹荚鱼 鱼糜 凝胶 微观结构 |
of Hydrocolloids on the Gel Properties of Horse-mackerel Surimi |
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| Chen Haihua,Xue Changhu.of Hydrocolloids on the Gel Properties of Horse-mackerel Surimi[J].Transactions of the Chinese Society of Agricultural Machinery,2009,40(2):119-125. |
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| Authors: | Chen Haihua Xue Changhu |
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| Institution: | College of Science and Engineering;Ocean University of China;Qingdao 266003;China |
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| Abstract: | Effects of the kind and addition of hydrocolloids on the gelation properties of horse-mackerel surimi were studied by texture analysis.Its whiteness,water-holding capacity and microstructure were also measured and determined.The results showed that addition of curdlan,Tamarind gum,konjac,carrageenin,agar and alginate improved the gelation properties significantly,which formed uniformed and density three-dimensional network.Curdlan had the best beneficial effect on the gelation properties of the surimi,follo... |
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| Keywords: | Hydrocolloids Horse-makerel Surimi Gel Microstructure |
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