淀粉对罗非鱼鱼糕凝胶特性的影响

Effects of Starch on Gelation Properties of Tilapia mossambica Kamaboko

[目的]研究淀粉对罗非鱼鱼糕凝胶特性的影响,为罗非鱼产品的研究与开发提供技术依据。[方法]以罗非鱼肉为原料制作罗非鱼鱼糕,以不加淀粉的罗非鱼鱼糕为对照,研究添加不同种类淀粉、同种淀粉不同含量的罗非鱼鱼糕的凝胶强度、质构、白度和持水性的变化。[结果]同一添加量的不同淀粉中,马铃薯淀粉能够显著提高鱼糕的凝胶强度及持水率,并改善鱼糕的质构特性;在不同添加量的马铃薯淀粉中,10%的添加量能够显著提高鱼糕的凝胶强度及持水率,改善鱼糕质构特性。但总体来说,淀粉的添加在一定程度上降低了鱼糕白度。[结论]不同种类的淀粉及同种淀粉的不同添加量对罗非鱼鱼糕的品质特性影响显著。

[Objective] To research the effects of starch on the gelation properties of Tilapia mossambica kamaboko, and to provide technical base for the research and development of T.mossambica products.[ Method] With T.m sosambica as the raw material to prepare kamaboko, we researched the effects of different starch type and contents on the changes of gelation strength , texture,whiteness and water binding capaci-ty.T.mos sambica kamaboko without adding starch was used as the control.[ Result] Under the same dosage of starch, the potato starch could improve the gelation strength, water holding capacity effectively and texture properties.Under different dosages of potato starch, 10%adding amount significantly enhanced the gelation strength and water holding capacity, and improved the texture properties of kamaboko.In general, adding starch reduced the kamaboko whiteness in certain degree.[ Conclusion] The various starches and its different dosages signifi-cantly influence the quality characteristics of T.mossambica kamaboko.