摘要
探讨了在鱿鱼鱼糜制品中添加不同种类的淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉、小麦淀粉和变性马铃薯淀粉)以及β-环糊精等对鱿鱼鱼糜制品凝胶性能、弹性、持水力、色泽、风味的影响。结果发现:添加淀粉能有效提高鱿鱼鱼糜的凝胶强度、持水力,但是会使色泽有所下降;而添加β-环糊精能提高鱼糜凝胶白度,但是对提高凝胶强度没有作用。
The effect of various starches （corn starch, cassava starch, wheat starch, potato starch and modified starch）and β-cyclodextrin on the quality of the squid surimi were studied. The results indicated that the starches could effectively improve the gel property and elasticity of squid surimi, but decreased the color. On the contrary β- cyclodextrin could improve the whiteness of the squid surimi, but no effect on raising the gel property.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第10期62-65,共4页
Food and Fermentation Industries
基金
国家"863"资助项目(No.2005AA625010)
关键词
鱿鱼鱼糜
淀粉
凝胶强度
持水力
白度
squid surimi, starch, gel property, water-holding capability, whiteness
