可得然胶在淡水鱼糜制品中的应用研究

Study on the application of curdlan in fresh- water fish surimi- based products

以凝胶强度、质构特性和持水性为主要指标,研究可得然胶在淡水鱼糜制品中的应用。研究表明：可得然胶显著提高了鱼糜制品的硬度、弹性、咀嚼性、凝胶强度以及持水性。综合以上各因素指标以及生产成本考虑,可得然胶添加量在0.1%-0.2%之间比较合适。利用可得然胶预制胶替代部分鱼糜量,可以在降低成本的同时,提高产品的弹性。当预制胶替代20%的鱼糜制品时,辅助添加一些大豆分离蛋白（4%）可以保证产品硬度的同时,提高产品的品质。

Taking the gel properties,textural properties and the water holding capacity of the produce as the main index,the effect of curdlan on the quality of fresh- water fish surimi- based products was investigated.The results showed that curdlan could significantly improve hardness,springness,chewiness,gel strength and the water holding capacity of surimi product. Considered the above factors and the production cost of adding curdlan,the optimal addition amount of curdlan was 0.1% - 0.2%.In this study,when curdlan was used to replace the part of surimi,the production cost was saved as well as the elasticity of surimi product was improved. When curdlan instead of 20% of surimi,soy protein isolates was added to surimi producte,the hardness of products was kept well and the quality of the products was also improved.