复合亲水胶体对带鱼鱼糜制品凝胶特性的影响

Effect of different hydrocolloids on the gelation properties of ribbonfish surimi

本文研究了六种亲水性胶体对带鱼鱼糜制品凝胶特性的影响,以凝胶特性、持水力和白度等为指标,结合扫描电镜观察微观结构,应用响应面法开发鱼糜制品复合型凝胶增强剂。结果表明:在带鱼鱼糜中加入褐藻胶、魔芋胶、沙蒿子胶、卡拉胶、热凝胶多糖均可提高带鱼鱼糜的凝胶强度,加入瓜尔豆胶降低带鱼鱼糜制品凝胶强度。响应面分析得到添加0.1%热凝胶多糖、0.19%魔芋胶、0.1%沙蒿子胶的带鱼鱼糜凝胶制品能够形成均匀、致密的三维网状结构,其凝胶强度是不添加亲水性胶体的3.58倍。

Effects of six kinds of hydrocolloids on the gelation properties of ribbonfish surimi were studied by determining the gelation properties, water-holding capacity, whiteness and microstructure. The ratio of the compound hydrocolloids used as gel strengthening agent was investigated by response surface methodology.The results showed that the gel strength of ribbonfish surimi was increased with addition of align, konjac, artemisia gum, carrageenan, curdlan, respectively,while decreased with addition of guar gum.Ribbonfish surimi with addition of 0.1% curdlan,0.19% konjac and 0.1% artemisia gum could form uniformed and density three-dimensional network,the gel strength of which was 3.58 times more than that without hydrocolloids.