虾肉和鱼肉混合肉糜凝胶特性的研究

Study on gel properties of surimi mixed by shrimp and fish meat

以冷冻虾仁和冷冻鱼糜为主要原料,以破断力和凹陷深度为指标,探索了虾肉糜和鱼糜的最佳混合比例,及添加鱼糜对混合肉糜的白度和失水率的影响。在此基础上还研究了混合肉糜的凝胶化条件,木薯淀粉、大豆分离蛋白、大豆油及乳酸钙对混合肉糜质构的影响。结果表明,虾肉和鱼肉的最佳混合比例为7∶3;添加鱼糜对混合肉糜的白度影响不显著(p>0.05),但可以降低肉糜的失水率;混合肉糜的最佳凝胶化条件为30℃90min;木薯淀粉和大豆分离蛋白可以显著提高混合肉糜的硬度(p<0.05);添加10%大豆油可以提高混合肉糜的硬度和弹性;乳酸钙在添加量为0.25%时,可以提高混合肉糜的硬度。

The objective of this study was to determine the blend rates of frozen surimi and shrimp,using gel strength and depression depth as index. On the basis of that,its influence on water loss rate and whiteness were studied. Then the optimal setting condition of mixed minced shrimp was studied. At last,the influence of starch,soybean oil,isolated soybean protein and calcium lactate on the gelling characteristics of mixed surimi were analysed. The data showed that the optimal blend rate for shrimp and surimi was from 7 to 3 and the best setting condition of mixed shrimp surimi was keeping at 60℃ for 90min. surimi had little influence on the whiteness （p〉0.05） and could enhance the water-keeping ability. Materials,namely,starch and soybean isolated protein could significantly enhance the break force and break distance of the mixed shrimp surimi（p〈 0.05）. The optimal levels for soybean oil was 10% ,which could enhance the break force and break distance of the mixed surimi. Calcium lactate could enhance the break force of the mixed surimi at the level of 0.25%.