板栗粉添加量对鲢鱼鱼糜制品品质的影响

Effects of Chinese Chestnut Powder Contents on the Quality of Silver Carp Surimi Products

以冷冻白鲢鱼糜为对象,研究不同板栗粉添加量(1%,2%,3%,4%和5%)对其鱼糜制品品质的影响。结果表明:当板栗粉添加量为1%时,鱼糜凝胶的持水性、凝胶强度、硬度和咀嚼性均达到最大值,蒸煮损失率降低至最小值,感官品质达到最佳。板栗粉对鱼糜凝胶白度影响显著,鱼糜凝胶的白度值随板栗粉添加量的增加呈下降趋势;较空白组,添加1%板栗粉的鱼糜制品白度值略微下降。综合考虑,板栗粉的适宜添加量为1%,该添加量能够很好地改善鱼糜制品的品质。

The effects of Chinese chestnut powder with different concertrations(1%,2%,3%,4%and 5%)on the quality of silver carp surimi products were investigated in this study.The results showed that the water holding capacity(WHC),gel strength,hardness and chewiness of surimi gel with an addition of 1%Chinese chestnut powder increased to the maximum,and the cooking loss rate reduced to the minimum.At the same time,the sensory quality was improved to the best.The Chinese chestnut powder had a significant effect on the whiteness of surimi gel,and the whiteness decreased with the increase of Chinese chestnut powder contents.Compared with the blank group,the whiteness of surimi products with an addition of 1%Chinese chestnut powder decreased slightly.Combined with the above results,an appropriate addition amount of 1%Chinese chestnut powder was chosen to improve the gel quality of surimi products.