水分与鱼丸制品质构特性相关性研究

The correlation between water content and texture characteristics of fish ball

对市售淡水鱼丸、海水鱼丸冷冻前、解冻后以及熟制含水量、水分活度、持水性、质构进行测量分析,研究鱼丸制品质构与水分变量之间的相关性。结果:传统淡水鱼丸冻前、冻后、熟制平均含水量、水分活度、持水性呈现显著性下降(P<0.05),质构指标同样呈现显著性下降(P<0.05)。海水鱼丸冻后、熟制平均含水量、水分活度、持水性无显著性差异(P>0.05),质构各指标亦无显著性差异(P>0.05)。2组变量典型相关分析,鱼丸典型特性由胶着性、硬度、回复性、持水性、含水量5个变量决定(贡献率0.8864)。持水性对鱼丸质构影响最大(相关系数0.9682),与胶着性、硬度、回复性呈现正相关;含水量次之(相关系数—0.8896),与胶着性、硬度、回复性呈负相关。结论:提高鱼丸的持水性或降低含水量可以增强鱼丸制品质构稳定性。

The experiment was measure and analyzed the water content,water activity,water holding capacity and texture of traditional fresh water fish balls and seawater fish balls before freezing,after freezing and cooked,to study the correlation between texture and fish pellets water variables.Results:The mean water content,water activity and water holding capacity of traditional fresh water fish ball decreased significantly before freezing,after freezing and after cooked(P<0.05),and the texture indexes also decreased significantly(P<0.05).There was no significant difference in the average water content,water activity and water hold up of seawater fish ball that after freezing and cooked(P>0.05),and no significant difference in the texture indexes(P>0.05).According to the canonical correlation analysis of the two groups of variables,the canonical variables of fish balls were determined by five variables,namely,gumminess,hardness,resilience,water holding capacity and water content(contribution rate:0.8864).The water holding capacity had the greatest influence on the texture of fish ball(correlation coefficient 0.9682),which was positively correlated with the gumminess,hardness,resilience.Water content was next(correlation coefficient-0.8896),and was negatively correlated with gumminess,hardness and resilience.Conclusion:Improving the water holding capacity or reducing the water content can enhance the texture stability of fish ball.