亲水胶体对包心鱼丸冻融后理化品质及汤汁损失的影响

Effects of hydrophilic colloid on physicochemical quality and juiciness loss of stuffed fish balls as affected by freeze-thaw cycles

为解决包馅类鱼糜制品冻融后导致的汤汁损失、口感下降等品质劣变问题,研究不同亲水胶体添加量及其添加方式对包心鱼丸汤汁损失率、质构特性、微观结构等品质特性的影响。结果表明,以预乳化形式添加亲水胶体的包心鱼丸的汤汁损失率、质构、白度、微观结构等均优于以粉末形式直接添加组。随着卡拉胶、魔芋胶和可得然胶添加量的增加,包心鱼丸汤汁损失率呈先降低后增加的趋势。以预乳化形式添加0.3%(质量分数)魔芋胶和0.4%(质量分数)可得然胶的包心鱼丸汤汁损失率较低,外皮鱼糜凝胶中汤汁渗入程度较小,白度较大,同时能显著提高鱼糜凝胶硬度和咀嚼性(P<0.05),凝胶三维网络结构更加致密,孔洞较少且分布均匀。随着黄原胶添加量的增加,包心鱼丸汤汁损失率持续下降,但对鱼糜凝胶质构和白度没有明显改善作用。

To reduce quality deterioration in terms of juiciness loss and taste reduction of stuffed surimi products caused by freeze-thaw cycle, the effects of addition amount and addition method of different hydrophilic colloid on the juiciness loss, texture properties, and microstructure of stuffed fish balls were investigated. Results showed that the juiciness loss, texture, whiteness, and microstructure of the samples adding with pre-emulsified hydrophilic colloids were better than those of the group added directly in the form of powder. With the increasing additional amount of carrageenan, konjac gum, and curdlan gum, the juiciness loss exhibited a decreasing trend firstly, followed by an increase with further increasing of the additional amount. The juiciness loss and migration of water into the outer surimi gel of pre-emulsified fish balls with 0.3%(mass fraction) konjac and 0.4%(mass fraction) curdlan gum was lower. At the same time, the hardness and chewiness of stuffed fish balls were improved significantly(P<0.05) with a denser network structure as well as fewer and evenly distributed holes of surimi gel. Whiteness reached higher values. With the increase of xanthan gum, the juiciness of stuffed fish balls decreased, but there was no significant improvement in the textural properties and whiteness.