食品添加剂对碎米鳙鱼鱼丸弹性模量的影响

Effects of additives on elasticity modulus of fish balls prepared by broken rice and aristichys nobilis

为探索碎米在鱼丸加工中的应用,本文以碎米和鳙鱼鱼肉为原料,探讨变性淀粉、磷酸盐、海藻酸钠三种食品添加剂对碎米鳙鱼鱼丸弹性模量的改善作用及最适宜添加量。以样品的弹性模量为指标,通过质构仪测定碎米鱼肉丸子的弹性模量,结果表明:变性淀粉、磷酸盐、海藻酸钠的使用均可明显改善碎米鳙鱼鱼丸的弹性模量,单因素实验得到变性淀粉、磷酸盐、海藻酸钠的最适宜的添加量分别为14%16%、0.05%0.1%、0.05%0.1%;在单因素试验的基础上通过二次旋转回归分析,得到最优配方为:鱼肉30%、碎米粉55.4%、变性淀粉14.58%、磷酸盐0.0688%、海藻酸钠0.0748%。可为企业提供可行性参考和初步的理论依据。

in this broken rice The broken rice and Aristichthys nobilis fish meat w were used to explore the effect of modified starch,phosphats,sodium alginate on improving the elasticity modulus（EM）of fish balls.Texture Analysis was applied to discuss EM for fish balls.The result revealed that modified starch,phosphats,sodium alginate remarkably improved the Modulus of Elasticity of fish balls,and the best condition was adding the above ingredients at 14%16%,0.05%0.1% and 0.05%0.1% respectively.By the analysis of quadratic rotation-orthogonal combination designs,the optimum formula obtained was as follow：30% flesh fist,55.4% broke rice powder,14.58% modified starch,0.0688% phosphats and 0.0748% sodium alginate.The experiment provided the feasible reference and preliminary theoretical basis for the enterprise.