Κ-卡拉胶、复合磷酸盐和蛋清粉对高水分鱼丸水分和质构特性的影响

The effect of Κ-carrageenan, composite phosphate and egg white powder on the moisture and texture characteristics of high moisture fish balls

文章以持水力、蒸煮损失、贮藏析水率、低场核磁T2横向弛豫时间及峰比例、全质构和凝胶特性等为指标,考察了κ-卡拉胶、复合磷酸盐和蛋清粉对高水分鱼丸水分和质构特性的影响。结果发现,κ-卡拉胶和蛋清粉能显著提高鱼丸的持水力,同时减少了鱼丸的蒸煮损失和贮藏析水率。复合磷酸盐对鱼丸蒸煮损失没有显著影响,但复合磷酸盐添加量为0.3%时,鱼丸贮藏7 d后的析水率最低为0.93%。在3种外源添加物的作用下,增强了凝胶内部结合水和不易流动水的稳定性,结合水和自由水的含量也略有增多,但不易流动水的比例却减少了。3种外源添加物均能显著提高鱼丸的硬度和咀嚼性,但对凝胶特性的改善效果不显著,其中κ-卡拉胶对鱼丸硬度、咀嚼性和弹性的影响最明显。扫描电子显微镜的结果显示,3种添加物均能减小鱼糜凝胶三维网状结构间的间隙,使结构更加紧密,其中κ-卡拉胶和蛋清粉的效果最明显。

In this paper,the water holding capacity(WHC),cooking loss,the rate of water loss in storage,T2 transverse relaxation time,T2 peak ratio at low field,texture and gel properties of the surimi gels were used as indicators to investigate the effect ofκ-carrageenan,composite phosphate and egg white powder on water and texture characteristics of high moisture fish balls.The results showed that the effects ofκ-carrageenan and egg white powder were the most significant,which significantly improved the WHC of the fish balls,reduced the cooking loss and the rate of water loss in storage.The effect of composite phosphate on cooking loss and WHC was not significant.However,when added with 0.3%compound phosphate,the fish balls had the lowest rate of water loss in storage,which was nearly 0.93%after 7 days.Under the function of the three additives,the stability of bound water and non-flowable water trapped in the gels went up,and the amount of bound water and free water also increased,whereas the ratio of nonflowable water decreased.Except for theκ-carrageenan groups and the 3%egg white powder group,the fluidity of free water in the gels also enhanced.All the three additives could significantly enhance the hardness and chewiness of the fish balls,but the improvement of the gel properties was not dramatically,andκ-carrageenan had most influence on the hardness,chewiness and elasticity of the fish balls.The results of scanning electron microscopy showed that the gaps between the three-dimensional network structure of the surimi gels were shrinked and the structure was more compact under the function of additives,besides the effect ofκ-carrageenan and egg white powder was pretty obvious.