芹菜叶改善鱼糕的凝胶特性

Celery Leaf Improve the Gel Properties of Fish Cake

本文研究了芹菜叶对鱼糕凝胶特性的影响,分别将8%、10%、12%、14%的芹菜叶加入鱼糕中,以未添加为空白对照组,分析样品营养成分,并以p H、色度、质地、感官评价、微观结构作为评定指标。结果表明:金线鱼鱼糜蛋白质含量高达18.32%,脂肪含量2.48%,钙离子含量为60 mg/100 g。芹菜叶中膳食纤维、总酸和钙离子含量较高,分别为3.23%、1.51%、457.40 mg/100 g。随着芹菜叶添加量的增加,鱼糕的L*值、a*值、白度和p H下降,b*值上升,具有显著性;质地和感官评价呈先上升后下降趋势。与空白组相比,添加量为10%的硬度、胶着度和咀嚼度分别提高了35.33%、29.77%、29.73%,微观结构均匀致密。芹菜叶添加量为10%时,鱼糕凝胶特性最好,旨在为鱼糜制品的开发和增加传统鱼糜制品的品质及营养提供理论基础。

In order to investigate the effect of celery leaf on the gel properties of fish cake, 8%, 10%, 12% and 14% of the celery leaf were added to the fish cake, and the sample without the celery leaf as the control group. The nutrient contents, pH, color, texture, sensory evaluation, and microstructure of sample were measured. The results were shown that the protein, fat and calcium contents of Nemipterus virgatus surimi were 18.32%, 2.48%, 60 mg/100 g respectively. The dietary fiber, total acid and calcium contents of celery leaf were 3.23%, 1.51%, 457.40 mg/100 g The values of L*, a*, whiteness and p H of the fish cake were decreased significantly, the texture and sensory evaluation were increased and then decreased with the increase of celery leaf additions. Compared with the control group, the hardness, adhesion and chewiness increased by 35.33%, 29.77% and 29.73%, respectively, with the addition of 10% celery leaf. The fish cake was uniform and dense in microstructure. When the addition of celery leaf was 10%, the gel properties of fish cake were the best. The aim was to provides theoretical basis for the development of surimi-based production and increase the quality and nutrition of traditional surimi-based production.