摘要
以自制鱼糜为原料,分析淀粉类、蛋白类、食用胶类添加物及TG酶对鱼糜凝胶强度的影响。结果表明,淀粉类原料的添加对鱼糜凝胶强度的增强效果最明显,随着添加量的增加,鱼糜凝胶强度也逐渐增加,其中木薯淀粉添加量为4%时得到的鱼糜凝胶强度最高;添加蛋白类原料和TG酶对鱼糜凝胶强度有一定增强效果,而添加黄原胶会导致鱼糜凝胶强度降低。
Respectively study the effects of starch, protein, edible gums and TG enzymes on the gel strength of surimi gelation. The results show that addition of starch had significant impacts on the gel strength, and increased with the added. When the cassava starch addes 4%, the surimi has highest gel strength. The addition of protein and TG enzymes have some influnence, while the addition of original can lead to the decrease of the gel strength.
出处
《农产品加工》
2016年第11期10-13,共4页
Farm Products Processing
关键词
鱼糜
凝胶强度
淀粉
蛋白
TG酶
surimi
gel strength
starch
protein
TG enzymes
