红枣添加量对鱼糜制品凝胶特性的影响

Effect of the jujube contents on the gel properties of surimi-based product

以红枣、鱼糜制品为研究对象,探究红枣添加量对鱼糜制品凝胶特性的影响并确定最适添加量,以空白组为对照,以凝胶强度、pH、白度、持水性、蒸煮损失和微观结构为评价指标,探究不同添加量(1.25%、2.50%、3.75%、5.00%、6.25%)对鱼糜制品凝胶特性的影响,同时结合电子鼻、电子舌技术分析红枣对鱼糜制品风味特性的影响.结果表明:当红枣添加量为1.25%时,凝胶强度达到最大值5505.4 g·mm,比对照组增加32.3%;持水性达到最大值83.7%,蒸煮损失达到最低值4.0%.随着红枣添加量的增加,鱼糜凝胶pH值逐渐降低,红枣添加量为6.25%时,达到最低值6.95;在风味特性方面,电子鼻总贡献率为98.14%,可以用来区分挥发性气味的变化;苦味和鲜味均呈现逐渐增强趋势.

In this paper,jujube and surimi-based production as the research object,explore different amount of jujube added effect on gel properties of surimi-based production and to determine the optimum adding amount,jujube 0%as blank control group,gel strength,pH,whiteness,water holding capacity,cooking loss and microstructure evaluation index to analyze the different jujube adding quantity(1.25%,2.50%,3.75%,5.00%,6.25%)impact on the gel properties of surimi-based production,at the same time,combined with the electronic nose and electronic tongue technical analysis the influence of jujube flavor characteristics of surimi-based production.The results showed that when the addition amount of jujube was 1.25%,the gel strength reached the maximum 5505.4 g·mm,which was 32.3%;higher than the control group.The water holding capacity re ached the maximum value of 83.7%,and the cooking loss reached the minimum value of 4.0%.The pH value of surimi gel gradually decreased with the increase of the content of jujube.When the content of jujube was 6.25%,the lowest value was 6.95;In respect of flavor characteristics,The total contribution rate of electronic nose was 98.14%.Both bitterness and umami showed an increasing tendency.