玉米/木薯复合淀粉的添加对鲜湿鱼面品质的影响研究

Study on Effect of Addition of Corn/Cassava Composite Starch on the Quality of Fresh and Wet Fish Noodles

为了改善鲜湿鱼面口感不佳、色泽偏黄等问题,利用玉米/木薯复合淀粉对鲜湿鱼面配方进行优化。通过全质构特性、色差、流变、RVA、SEM、感官等实验,探究了不同配比的玉米/木薯复合淀粉对鲜湿鱼面品质特性的影响,并确定其最佳配比。研究结果表明,当复合淀粉中木薯淀粉比例由0%增至20%时,鱼面的硬度降低了5.39%,鱼面的黄度下降了26.5%,流变实验表明鱼面的黏弹性显著增加,低场核磁实验显示鱼面水分的自由度降低,鱼面的蒸煮特性、微观结构、糊化特性均有一定程度的提升,鱼面的口感有所改善,结合感官评价,确定了玉米淀粉和木薯淀粉的添加比例为2∶1。该研究对传统水产品的加工具有一定参考价值。

In order to improve the poor taste and yellow color of fresh and wet fish noodles,corn/cassava composite starch is used to optimize the formula of fresh and wet fish noodles.The effects of different proportions of corn/cassava composite starch on the quality characteristics of fresh and wet fish noodles are investigated by experiments such as full texture properties,color difference,rheology,RVA,SEM and sense,and the optimal proportion is determined.The research results show that when the proportion of cassava starch in composite starch increases from 0%to 20%,the hardness of fish noodles decreases by 5.39%,the yellowness of fish noodles decreases by 26.5%.The rheological experiment shows that the viscoelasticity of fish noodles increases significantly,and the low field NMR experiment shows that the freedom degree of water in fish noodles decreases,the cooking properties,microstructure and pasting properties of fish noodles are improved to a certain extent,and the taste of fish noodles is improved.Combined with sensory evaluation,the addition proportion of corn starch and cassava starch is determined as 2∶1.This study has a certain reference value for the processing of traditional aquatic products.