淀粉性质与鱼糜品质的关系研究

Relationship between starch properties and quality of surimi

研究了红薯淀粉、玉米淀粉和土豆淀粉的理化性质以及添加这些淀粉后鱼糜的性质(凝胶质地特性、凝胶白度和析水率),并对淀粉的理化性质与鱼糜的性质间进行了相关性分析,结果表明:高于糊化温度下的淀粉膨润力、95℃时直链淀粉溶出程度以及淀粉胶稠度3个淀粉理化性质指标与鱼糜品质指标间存在显著性相关(P≤0.05),因此得出如下结论:高于糊化温度时淀粉的膨润力越大,95℃时直链淀粉溶出程度越低,淀粉的胶稠度越低,鱼糜制品的品质越好。

The physicochemical properties of three types of starch （sweet potato, corn and potato） and the properties of surimi after adding these starches were studied, and the correlation between the properties of starch and surimi was also analyzed. The results indicated that the three physicochemical parameters of starch, swelling power at higher than gelatinization temperature, the amylose leaching at 95 %, and the gel consistency, were significantly correlated with surimi quality index （P〈0.05）. Hereby, the conclusion that the higher the starch swelling power at higher than gelatinization temperature, and the lower the amylose leaching at 95℃ and starch gel consistency, the better the quality of surimi was drawn.