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親水膠體對竹莢魚魚糜凝膠特性的影
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of Hydrocolloids on the Gel Properties of Horse-mackerel Surimi
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    摘要:

    研究了親水膠體類型和添加量對竹莢魚魚糜凝膠特性的影響,。通過對竹莢魚魚糜的質構特性、持水力和白度的測定,，以及超微結構觀察等結果表明,，添加可得膠,、羅望子膠、魔芋膠,、卡拉膠,、瓊膠和CMC的魚糜凝膠能形成均勻、致密的三維凝膠網(wǎng)絡結構,，因此能顯著改善竹莢魚魚糜的凝膠特性,，其中可得膠的效果最顯著，其次是羅望子膠,、魔芋膠,、卡拉膠；添加瓜爾膠和海藻酸鈉對竹莢魚魚糜的凝膠特性無顯著影響；添加黃原膠和果膠后形成了較疏松,、網(wǎng)孔較大的網(wǎng)絡結構,，降低了竹莢魚魚糜的凝膠特性。

    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, followed by Tamarind gum, konjac, carrageenin and CMC. Addition of guar gum and alginate had slight effect on the gelation properties of surimi, while addition of xanthan gum and pectin had negative effect on the gelation properties of surimi, which formed impacted network with huge holes. 

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陳海華,薛長湖.親水膠體對竹莢魚魚糜凝膠特性的影[J].農業(yè)機械學報,2009,40(2):119-125. of Hydrocolloids on the Gel Properties of Horse-mackerel Surimi[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(2):119-125.

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