[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different ...[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different amounts(1%,2%,3%,4%,5%)of Huangzhou radish powder on the water-holding capacity,cooking loss rate,whiteness value,TPA,gel strength and sensory quality of surimi products.[Results]When the addition amount of Huangzhou radish powder was 1%,water-holding capacity,hardness,chewiness and the gel strength of the surimi product reached their maximum values,which were 86.86%,3470.36 g,2628.50 g and 707.48 g·mm,respectively.Meanwhile,the cooking loss rate was reduced to a minimum value(13.66%),and the sensory quality reached the best.The whiteness of surimi products showed a decreasing trend with the increase of the addition amount of Huangzhou radish powder.However,the whiteness of the surimi product was not significantly affected when the addition amount of Huangzhou radish powder was 1%.Therefore,when the addition amount of Huangzhou radish powder was 1%,the quality of surimi products could be improved.[Conclusions]This study provides a new idea for the development and utilization of Huangzhou radish.展开更多
[Objectives]This study was conducted to improve the gel properties of freshwater surimi and its products. [Methods] Tuanfeng lotus seed powder was added to frozen silver carp, and the relationship between the addiamou...[Objectives]This study was conducted to improve the gel properties of freshwater surimi and its products. [Methods] Tuanfeng lotus seed powder was added to frozen silver carp, and the relationship between the addiamount of Tuanfeng lotus seed powder(1%, 2%, 3%, 4% and 5%) and the quality of surimi products was studied, so as to improve the quality of surimi products. [Results] The water holding capacity(86.71%±0.36%), hardness(3 566.64±51.15) g, chewiness(2 697.16±15.81) g and gel strength(692.54±23.19) of surimi products increased to the maximums when the addition amount of lotus seed powder was 3%. Meanwhile, the cooking loss rate was reduced to the minimum(13.00%±0.17%), and the sensory quality was the best, although the whiteness of surimi products decreased slightly with the increase of Tuanfeng lotus seed powder. Therefore, the quality of silver carp surimi products could be improved obviously when the dosage of Tuanfeng lotus seed powder was 3%. [Conclusions] This study provides more new ideas for improving the quality of silver carp surimi products, and simultaneously makes the development of lotus seed food more diversified.展开更多
基金Supported by Scientific Research Program Guiding Project of the Education Department of Hubei Province(B2020166)Special Projects of the Central Government Guiding Local Science and Technology Development(2018ZYYD019)。
文摘[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different amounts(1%,2%,3%,4%,5%)of Huangzhou radish powder on the water-holding capacity,cooking loss rate,whiteness value,TPA,gel strength and sensory quality of surimi products.[Results]When the addition amount of Huangzhou radish powder was 1%,water-holding capacity,hardness,chewiness and the gel strength of the surimi product reached their maximum values,which were 86.86%,3470.36 g,2628.50 g and 707.48 g·mm,respectively.Meanwhile,the cooking loss rate was reduced to a minimum value(13.66%),and the sensory quality reached the best.The whiteness of surimi products showed a decreasing trend with the increase of the addition amount of Huangzhou radish powder.However,the whiteness of the surimi product was not significantly affected when the addition amount of Huangzhou radish powder was 1%.Therefore,when the addition amount of Huangzhou radish powder was 1%,the quality of surimi products could be improved.[Conclusions]This study provides a new idea for the development and utilization of Huangzhou radish.
基金Supported by Scientific Research Program Steering Group Project of Department of Education of Hubei Province (B2020166)。
文摘[Objectives]This study was conducted to improve the gel properties of freshwater surimi and its products. [Methods] Tuanfeng lotus seed powder was added to frozen silver carp, and the relationship between the addiamount of Tuanfeng lotus seed powder(1%, 2%, 3%, 4% and 5%) and the quality of surimi products was studied, so as to improve the quality of surimi products. [Results] The water holding capacity(86.71%±0.36%), hardness(3 566.64±51.15) g, chewiness(2 697.16±15.81) g and gel strength(692.54±23.19) of surimi products increased to the maximums when the addition amount of lotus seed powder was 3%. Meanwhile, the cooking loss rate was reduced to the minimum(13.00%±0.17%), and the sensory quality was the best, although the whiteness of surimi products decreased slightly with the increase of Tuanfeng lotus seed powder. Therefore, the quality of silver carp surimi products could be improved obviously when the dosage of Tuanfeng lotus seed powder was 3%. [Conclusions] This study provides more new ideas for improving the quality of silver carp surimi products, and simultaneously makes the development of lotus seed food more diversified.
