佛手山药粉对白鲢鱼糜制品品质的影响

Effects of Bergamot Yam Powder on the Quality of Silver Carp Surimi Products

为提高鱼糜制品的品质,以白鲢冷冻鱼糜为基质,向其中添加佛手山药粉。分析了不同添加量(1%、2%、3%、4%、5%)佛手山药粉对白鲢鱼糜制品的凝胶强度、TPA、持水性、蒸煮损失率、白度值及感官品质的影响。结果显示:当佛手山药粉的添加量为4%时,鱼糜凝胶的凝胶强度、硬度、咀嚼性和持水性均增加到最大值,分别为520.90 g.mm、1553.72 g、1211.20 g和78.18%,与空白组相比分别增加了51.11%、33.39%、24.89%和10.77%,蒸煮损失率达到最小值8.47%,与空白组相比降低了3.21%,感官评价各项指标得分均达到最佳值,不同添加量的佛手山药粉对鱼糜凝胶的白度值无显著性影响(P>0.05)。以上结果表明,佛手山药粉添加量为4%时,可以有效改善白鲢鱼糜制品的品质。

In order to improve the quality of surimi products,the frozen surimi of silver carp was used as matrix,and bergamot yam powder was added to the surimi.The effects of bergamot yam powder with different concentrations (1%,2%,3%,4%,5%) on the gel strength,TPA,water holding capacity,cooking loss rate,whiteness value and sensory quality of silver carp surimi products were analyzed.The results showed that the gel strength,hardness,chewiness and water holding capacity of the surimi gels with 4% bergamot yam powder were 520.90 g.mm,1553.72 g,1211.20 g and 78.18%,respectively,which were increased by 51.11%,33.39%,24.89% and 10.77% compared with the blank group.At the same time,the cooking loss rate was 8.47% and decreased by 3.21% compared with the blank group.All the indexes of sensory evaluation of surimi gels with the addition of 4% bergamot yam powder reached the best,and the bergamot yam powder with different concentrations had no significant effect on the whiteness value of surimi gels (P>0.05).The results showed that the quality of silver carp surimi products could be improved effectively when the addition amount of bergamot yam powder was 4%.