不同淀粉对淡水鱼糜凝胶特性的影响

Effects of different starches on the gel properties of freshwater fish surimi

为确定磷酸酯双淀粉、木薯淀粉和马铃薯淀粉对淡水鱼糜凝胶品质的影响,以鱼糜的凝胶强度、硬度、凝聚性、弹性、胶黏性和咀嚼性为测定指标,初步探究3种淀粉对淡水鱼糜凝胶的影响。结果表明,添加3种淀粉均可以显著提高淡水鱼糜凝胶的凝胶强度、硬度、胶黏性和咀嚼性,但是对淡水鱼糜凝胶的凝聚性和弹性影响不显著。3种淀粉中,磷酸酯双淀粉对淡水鱼糜凝胶的凝胶强度影响最大,添加量为20%时,淡水鱼糜凝胶的凝胶强度提高了70.75%;马铃薯淀粉对淡水鱼糜凝胶的硬度、胶黏性和咀嚼性影响最大,添加量为20%时,淡水鱼糜凝胶的硬度提高了71.77%,胶黏性增加至28.45N,咀嚼性提高了2.7倍。

The effects of distarch phosphate,cassava starch and potato starch on the gel properties of fresh water fish surimi were investigated in this study with the gel strength,hardness,cohesiveness,springiness,gumminess and chewiness as the determination indexes.The results indicated that the gel strength,hardness,gumminess and chewiness of freshwater fish surimi could be improved by all three kinds of starch while there was no significant effect on the cohesion and elasticity of surimi gels.In the three kinds of starch,distarch phosphate had the greatest effect on the gel strength of freshwater fish surimi.'When the addition of distarch phosphate was 20 %,the gel strength increased 70.75%.In addition,potato starch had the greatest effect on the hardness,gumminess and chewiness properties of surimi gels.When the addition of potato starch was 20 %,the hardness increased 71.77 %,the gumminess increased to 28.45 N,and the chewiness increased by 2.7 times.