芋头粉对白鲢鱼糜制品品质的影响

Effects of Taro Powder on Quality of Silver Carp Surimi Products

为改善白鲢鱼糜制品的凝胶特性及风味品质,本文以冷冻白鲢鱼糜为研究对象,研究了不同芋头粉添加量(0、0.1%、0.25%、0.5%、1%、1.5%(w/w))对白鲢鱼糜制品持水性、蒸煮损失率、白度值、水分分布、凝胶性能、感官品质及气味特征的影响。结果表明,随着芋头粉添加量的增加,鱼糜制品的持水性、硬度、咀嚼性和凝胶强度均呈现先增大后减小的趋势,而蒸煮损失率则表现为先减小后增大的趋势,且当芋头粉的添加量为0.25%时,鱼糜制品的持水性、硬度、咀嚼性及凝胶强度均增加到最大值,分别为78.61%、1815.65±23.47 g、1446.85±70.28 g和831.19 g·cm,蒸煮损失率降低到最小值,为13.42%。当芋头粉添加量在0.1%~0.25%时,越来越多的芋头粉吸水溶胀,填充于鱼糜蛋白的网络结构中束缚住更多的水分,使鱼糜制品中结合水和不易流动水不断增加,最终使得鱼糜制品的凝胶特性增强,但当芋头粉的添加量大于0.25%时,过多的芋头粉反而会阻碍鱼糜蛋白的交联,导致自由水增加,使鱼糜制品的凝胶特性减弱。感官评价和电子鼻分析表明,当芋头粉在最适添加量0.25%时,还可以改善鱼糜制品的风味品质。本研究为高质量鱼糜制品的生产提供了理论依据。

In order to improve the gel properties and flavor quality of silver carp surimi products,frozen silver carp surimi was studied,where the effects of different amounts of taro powder(0,0.1%,0.25%,0.5%,1%,1.5%(w/w))on the waterholding capacity,cooking loss rate,whiteness,moisture distribution,gel properties,sensory quality and odor characteristics of silver carp surimi products were mainly investigated.The results showed that as the additive amount of taro powder increased,the water-holding capacity,hardness,chewiness and gel strength of the surimi products were increased first and then decreased,while the cooking loss rate was decreased first and then increased.When the additive amount of taro powder was 0.25%,the water-holding capacity,hardness,chewiness and gel strength of surimi products were all increased to the maximum values of 78.61%,1815.65±23.47 g,1446.85±70.28 g and 831.19 g·cm,respectively,while the cooking loss rate was decreased to the minimum value of 13.42%.When the additive amount of taro powder was 0.1%~0.25%,more taro powder was absorbing water and swelled,and filled in the network structure of surimi protein to lock more water,so that the bound water and immobile water in surimi products were increased continuously,and the gel properties of surimi products were enhanced ultimately.However,when the additive amount of taro powder was greater than 0.25%,too much taro powder would hinder the cross-linking of surimi protein,leading to the increase of free water and the gel properties weakening of surimi products.The sensory evaluation and electronic nose analysis showed that the flavor quality of surimi products could be improved when the optimal amount of taro powder was 0.25%.This study provides a theoretical basis for the production of high quality surimi products.