咸鸭蛋蛋清对罗非鱼鱼糜凝胶品质的影响

Effect of salted egg white on the gel quality of tilapia surimi

通过检测鱼糜凝胶的质构和感官特性,探讨了咸鸭蛋蛋清对罗非鱼鱼糜凝胶品质的影响。结果表明,在鱼糜制品中添加咸鸭蛋蛋清一方面能有效改善产品的色泽,另一方面却会稍微降低鱼糜凝胶的凝胶强度和保水性,但对罗非鱼鱼糜凝胶品质无明显劣化影响。咸鸭蛋蛋白质量占混合物总蛋白质量比达到2/15时,鱼糜凝胶特性仍可满意,同时产品的风味无明显变化。

The effects of salted egg white on the gel quality of tilapia surimi were investigated by sensory evaluation and testing the texture of the surimi gels.Results showed that salted egg white could enhance the whiteness of tilapia surimi gels,while reducing the gel strength and water retention property slightly,with no obvious degradation on the gel quality of tilapia surimi.The gel properties and flavor of tilapia surimi gels were satisfactory when the mass ratio of salted egg protein to total protein of mixture was equal or lesser than 2/15.