淀粉对高温杀菌鱼糜凝胶特性的影响

Effects of starches on gelling properties of high- temperature sterilization surimi

为提高杀菌鱼糜制品的品质,本文研究了添加不同浓度的木薯原淀粉和四种变性淀粉(羟丙基化二淀粉磷酸酯,乙酰化二淀粉己二酸酯,磷酸交联淀粉,羟丙基化淀粉)对120℃高温杀菌鱼糜凝胶特性的影响。通过测定分别添加5%,10%和20%淀粉后复合鱼糜凝胶的破断力,破断距离,凝胶强度,白度,持水率,曲折实验和扫描电镜等指标,研究不同淀粉对杀菌鱼糜凝胶质构性,色泽和持水能力的影响。结果表明各种淀粉适宜的添加量均为10%。在各种淀粉添加剂中,木薯羟丙基化二淀粉磷酸酯和木薯乙酰化二淀粉己二酸酯对高温杀菌后鱼糜凝胶的破断力,凹陷距离的改善效果最好,能显著增强鱼糜的凝胶强度(p<0.05)。添加淀粉均会改善鱼糜凝胶的白度,使白度增加。添加木薯原淀粉,木薯乙酰化二淀粉己二酸酯和木薯羟丙基化二淀粉磷酸酯可不同程度提高鱼糜的持水力。

The effects of native cassava starch hydroxypropylated starch, starch phosphate, cross- linked hydroxypropylated starch and cross-linked acetylated starch with different concentration （5%, 10% and 2.0% ）on gelling properties of surimi after being sterilization at 120℃ were investigated so as to improve the quality of surimi.Breaking force, deformation, gel strength, whiteness, water holding capacity （ WHC）, bending experiment and scanning electron microscopy were used as the quality indexes for evaluating the textural properties, color and water-holding capacity of surimi.The results showed that the optimized amount of starches was about 10% for all starch-contained samples.Adding cross-linked hydroxypropylated cassava starch and cross-linked acetylated cassava starch could raise the level of breaking force, deformation and gel strength of surimi significantly（ p 〈0.0.5）. All starches could improve the whiteness of surimi and native cassava, cross-linked hydroxypropylated cassava starch,cross-linked acetylated cassava starch could improve the WHC of surimi at different extents.