添加糖对鱿鱼肉糜的热凝胶性影响

Influences of Sugar Addition on the Gel Property of Squid Meat Surimi

[目的]研究添加糖的种类对鱿鱼肉糜热凝胶性的影响。[方法]在鱿鱼肉糜中分别添加葡萄糖、乳糖、麦芽糖、淀粉,分析热凝胶的弹性、强度和保水性。[结果]添加糖能够有效提高鱿鱼肉糜热凝胶弹性,其中加乳糖(2.5%)组的热凝胶弹性最好;加乳糖后鱿鱼肉糜热凝胶强度最高,达到363.87 g/cm2,比空白组279.04 g/cm2(未加糖)提高了30.40%;加糖能提高鱿鱼肉糜的热凝胶保水性,淀粉组和乳糖组的热凝胶失水率分别为28.08%和31.20%,显著低于空白组失水率43.50%。[结论]添加糖能够有效改善鱿鱼肉糜的热凝胶性能,综合考虑热凝胶弹性、强度和保水性,确定乳糖为适合的添加糖。

[ Objective ] To determine the gel property of squid meat surimi after adding different kinds of sugars. [ Method ] Sugars including glucose, lactose, maltose and starch were added into squid meat surimi respectively. After sugar addition, the heated gelatinous squid meat surimi was evaluated for its characteristics of gel elasticity, gel strength and gel water holding capacity. [ Result] The gel properties of squid meat surimi were enhanced effectively by addition of sugars. The gel elasticity was significantly higher by lactose treatment than any of the oth- er treatments. In addition, the gel strength of lactose treatment was reached to 363.87 g/cm2 , showing an increase of 30.40% compared with the control group（279.04 g/cm2 ）. Furthermore, the water loss rates of gel for starch and lactose treatments were 28.08% and 31.20% re- spectively, which were significantly lower than that of the control group 43.50%. [ Conclusion] The gel capacity of squid meat surimi was im- proved by addition of sugar. Among all the sugars studied, lactose was the optimal selected for addition based on the combination results of gel elasticity, gel strength and gel water holding capacity.