酵母葡聚糖鲭鱼鱼丸的研制及其质构特性和防腐效果的研究

Development of Yeast Glucan Mackerel Fish Ball and Its Texture Property and Antiseptic Effect

以酵母葡聚糖和鲭鱼为主要原料,研制酵母葡聚糖鲭鱼鱼丸,并考察酵母葡聚糖对鲭鱼鱼丸质构特性和防腐效果的影响。正交试验结果表明,酵母葡聚糖鲭鱼鱼丸的最优配方为:酵母葡聚糖添加量为0.7%,鲭鱼鱼糜添加量为50%,食盐添加量为3%。以最优配方制作酵母葡聚糖鲭鱼鱼丸,其硬度、内聚性、弹性、咀嚼性和黏性分别为525.46 g,0.68,0.70 mm,163.06 g和39.78 g·s,这与未添加酵母葡聚糖的对照组无明显差别。酵母葡聚糖鲭鱼鱼丸贮藏期间的菌落总数明显低于对照组,说明酵母葡聚糖增强了鲭鱼鱼丸的防腐效果。

Yeast glucan and mackerel were used as the main raw material to develop fish ball and influence of yeast glucan on texture property and antiseptic effect of mackerel fish ball was investigated. The orthogonal experiment results showed the optimum formula of yeast glucan mackerel fish ball as followings： yeast glucan 0.7%, mackerel sufimi 50% and salt 3%. When the yeast glucan mackerel fish ball was produced with the optimal formulation, its hardness, cohesiveness, springiness, chewiness and adhesiveness were 525.46 g, 0.68, 0.70 mm, 163.06 g and 39.78 g.s, respectively. These texture properties had no significant difference with the control group without yeast glucan. Colony count of yeast glucan mackerel fish ball was obviously lower than that of the control group during the storage, which indicated that yeast glucan could enhance antiseptic effect of mackerel fish ball.