直链/支链淀粉对鱼丸质构特性及感官品质的影响

Effects of Amylose/Amylopectin on Texture and Organoleptic Qualities of Fish Balls

为探究直链/支链淀粉对不同来源(海水鱼/淡水鱼)鱼丸的质构特性以及感官品质的影响,采用质构剖面分析法(texture profile analysis,TPA)测定鱼丸的质构特性,结合感官品质评定方法对鱼丸质构进行综合评定,并辅以持水性分析和微观结构观察,研究鱼丸凝胶性质。结果表明:相对于直链淀粉,支链淀粉在鱼丸加工工艺中能更有效地提高其硬度和咀嚼性。以鲅鱼肉作为鱼丸原料相较于巴沙鱼肉具有更高的蛋白质及更低的脂肪含量,更为优越的质构特性、感官品质以及持水性。

In order to explore the effects of amylose/amylopectin on the texture characteristics and organoleptic qualities of fish balls from different sources(marine fish/freshwater fish),texture profile analysis(TPA)method was used to determine the texture of fish balls,and the comprehensive assessment of the fish balls texture was then evaluated in combination with organoleptic evaluation.The gel properties of fish balls were studied by water holding capacity analysis and microstructure observation.The results showed that amylopectin could more effectively improve the hardness and chewiness of fish balls compared with amylose.In comparison with the fish balls prepared from basa fish meat,those prepared from mackerel meat had higher content of protein and lower content of fat with superior texture characteristics,organoleptic quality and water retention.