莲藕对鱼糜凝胶品质的影响

Effect of Lotus Root on Quality of Surimi Gel

鱼糜制品是一种以鱼肉为原料加工制成的食品,其蛋白质含量高、脂肪含量低、易于消化吸收,且来源丰富,因此深受广大消费者喜爱。莲藕营养成分丰富,淀粉含量较高。文章探讨莲藕添加量对鱼糜凝胶品质的影响,以期为莲藕在鱼糜制品中的应用提供一定的理论支持。结果表明,随着莲藕添加量的增加,鱼糜凝胶的白度以及感官评分中的色泽以及组织状态与空白组相比,有轻微浮动,整体影响不显著(P>0.05)。鱼糜凝胶的蒸煮损失率、质构和感官评分中的滋味、气味以及总分呈现出先上升后下降的趋势。当莲藕添加量达到20%时,各项指标均达到最大值。该方法旨在探究不同莲藕添加量对鱼糜凝胶品质的影响,以求为莲藕产品的开发和利用提供一定的理论基础。

Surimi product is a kind of food processed from fish,which consists of high protein,low fat,as well as easy being digesting,and absorbing with abundant sources,so it is deeply popular with consumers.Lotus root is rich in nutrients,and have a high starch content.The thesis explores the effect of lotus root addition on the quality of surimi gel,in order to provide certain theoretical support for the application of lotus root in surimi products.The results showed that with the increase of the amount of lotus root,the whiteness of surimi gel and the color and tissue state in the sensory score were slightly fluctuating compared with the blank group,and the overall effect was not significant(P>0.05).The cooking loss rate,texture and organoleptic scores of taste and odor,and total score of surimi gel showed increasing and then decreasing trends.When the lotus root addition amount reached 20%,each index reached the maximum.This method aims to investigate the effect of different lotus root additions on the gel quality of surimi products,providing a theoretical basis for the development and utilization of lotus root products.