车前子壳粉-秘鲁鱿鱼鱼糜复合凝胶仿制面条的品质特性

Quality Properties of Psyllium Husk Powder-Dosidicus gigas Surimi Composite Gel Imitation Noodles

秘鲁鱿鱼鱼糜较弱的凝胶强度制约了其在鱼糜制品中的应用,水胶体可有效改善其品质。车前子壳粉(Psyllium husk power,PHP)含有大量的膳食纤维,溶于水后可形成品质良好的水胶体。本文将PHP在不同添加水平下与秘鲁鱿鱼鱼糜混合,研究了复合凝胶仿制面条的蒸煮特性、凝胶特性、冷藏变化、水分分布和微观结构。结果表明,PHP的添加加深了面条样品的颜色,且使鱼糜获得了类似谷物面条的延展性和可拉伸性。当PHP添加量达到10%时,其吸水量达到饱和,水溶性和持水性变化开始变得缓慢,凝胶强度和拉伸模量有不断增加的趋势,相对拉伸率在PHP 10%添加时达到最大值3.08。冷藏后样品变得更加柔软且粘性较低。微观结构的观察结果表明,PHP添加量越多,其表面越光滑,会形成更紧密和均匀的凝胶网络。综合来看,添加10%PHP形成的复合凝胶仿制面条品质最佳。

The weak gel strength of Dosidicus gigas surimi restricts its applications in surimi products.However,the addition of hydrocolloids effectively improve this drawback.Psyllium husk powder(PHP)contains high levels of dietary fiber and forms a good quality hydrocolloid when dissolved in water.In this study,different concentrations of PHP were mixed with D.gigas surimi,and the cooking properties,gel properties,cold storage changes,water distribution and microstructure of the composite gel imitation noodles were studied.The addition of PHP deepened the color of the samples,and made the surimi obtain ductility and stretchability similar to grain noodles. When the level of PHP was approximately 10%, the water absorption reached saturation, and the water solubility and water-holding capability began to reduce. The gel strength and tensile modulus showed increasing trends, and the relative tensile rate reached the maximum value of 3.08 when 10% PHP was added. After refrigeration, the sample became softer and less viscous. Microstructure observations revealed that as more PHP was added, the surface became smoother and tighter and the gel network was more uniform. Overall, the composite gel imitation noodles formed by the addition of 10% PHP had the best quality.