摘要
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.
作者
侯玉
黄建联
傅璇
仪淑敏
励建荣
于建洋
HOU Yu;HUANG Jianlian;FU Xuan;YI Shumin;LI Jianrong;YU Jianyang(College of Food Science and Engineering,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,The Fresh Food Industry Research Institute of Liaoning Provincial Universities,Bohai University,Jinzhou 121013,China;Key Laboratory of Refrigeration and Conditioning Aquatic Products Key Laboratory of Refrigeration and Conditioning Aquatic Products,Fujian Anjoy Food Co.,Ltd.,Xiamen 361022,China;Rongcheng taixiang Food Co.,Ltd,Weihai 264309,China)
出处
《渤海大学学报(自然科学版)》
CAS
2019年第3期224-231,共8页
Journal of Bohai University:Natural Science Edition
基金
国家自然科学基金项目(No:31571868
No:31771999
No:31701631
No:31701629)
辽宁省重点研发计划指导计划项目(No:2017205004)
泰山学者蓝色产业领军人才团队支撑计划项目(鲁政办字(2015)19号)
辽宁省教育厅高水平创新团队国(境)外培养项目(辽教函(2018)225号)
辽宁省兴辽英才计划项目(XLYC1807133)
关键词
金线鱼鱼糜
红枣
鱼糜制品
凝胶特性
Nemipterus virgatus surimi
jujube
surimi-based production
gel properties