淀粉种类对草鱼鱼糜凝胶特性的影响

Effect of different types of starch on gelation properties of grass carp surimi

通过分析草鱼鱼糜流变学特性、草鱼鱼糜凝胶特性等,研究不同种类淀粉的添加对鱼糜凝胶性能的影响。结果表明,添加不同种类淀粉(马铃薯淀粉、玉米淀粉、木薯淀粉、乙酰化二淀粉磷酸酯和醋酸酯淀粉)能不同程度地影响草鱼鱼糜的保水性和凝胶品质,包括硬度、凝胶强度、胶着性以及咀嚼性;流变学结果也表明,适量添加淀粉能有效促进草鱼鱼糜凝胶的形成。其中,添加醋酸脂淀粉对草鱼鱼糜的凝胶特性影响最大,使得草鱼鱼糜凝胶强度、持水性和白度均达到最大值。因此,添加醋酸酯淀粉可以显著改善草鱼鱼糜流变及凝胶特性,有助于淡水鱼高值化利用与产业化升级。

By analyzing the rheological properties of grass carp surimi and the gel properties of grass carp surimi,the effects of different kinds of starch on the gel properties of surimi were studied.To unravel the varied effect of different types of starch,including the potato starch,corn starch,cassava starch,acetylated distarch phosphate and acetate starch on grass crap surimi properties,the rheological behavior and gelation properties including the gel strength,hardness,cohesiveness,springiness,gumminess and chewiness of grass crap surimi were characterized.The gel properties of grass carp surimi were most affected by adding acetate starch,which made the gel strength of grass carp surimi,the water holding capacity and whiteness reached the maximum.Therefore,the addition of acetate starch can significantly improve the rheological and gel properties of grass carp surimi,which is helpful to the high value utilization and industrialization upgrading of freshwater fish.