可得然胶与变性淀粉对鲶鱼鱼糜凝胶特性的影响

Effects of Curdlan Gum and Modified Starch on Gel Properties of Cat Fish Surimi

为了解决鲜鲶鱼鱼糜凝胶品质劣化的问题,在其中添加木薯醋酸酯淀粉和可得然胶(curdlangum,CDG),通过测定鱼糜凝胶的质构特性、白度、持水力、感官评分、水分迁移变化规律和动态流变学特性,研究木薯醋酸酯淀粉和CDG复配对鲜鲶鱼鱼糜凝胶品质的影响。结果表明:添加木薯醋酸酯淀粉能显著提高鲶鱼鱼糜凝胶品质;CDG与木薯醋酸酯淀粉复配,且添加量分别为6%和0.9%时,可进一步改善鱼丸品质,此时鱼丸的弹性、白度、持水力最大,分别为0.91 mm、64.400、92.07%,硬度和咀嚼性分别达到2606.639 g、1924.219 g,结合水相对含量(P_(21))增大、自由水相对含量(P_(23))减小,储能模量(G′)增大。

To solve the problem of quality deterioration of fresh cat fish surimi gel,cassava acetate starch and curdlan gum(CDG)were added to surimi gel in our current study.The effects of cassava acetate starch and CDG on the quality of fresh cat fish surimi gel were studied by measuring the texture properties,whiteness,water-holding capacity,sensory score,water migration change rule and dynamic rheology properties of surimi gel.The results showed that adding cassava acetate starch could significantly improve the gel quality.When CDG was mixed with cassava acetate starch at 6% and 0.9%,respectively,the quality of fish surimi could be further improved.At this time,the elasticity,whiteness and water retention of fish balls reached the maximum,which were 0.91 mm,64.400 and 92.07%,respectively.Hardness and chewiness reached 2606.639 g and 1924.219 g,respectively.The relative content of bound water(P_(21))increased,while the relative content of free water(P_(23))decreased.The storage modulus(G′)increased.