百香果皮粉对非漂洗罗非鱼鱼糜凝胶品质的影响

以非漂洗罗非鱼鱼糜为对象，研究添加百香果皮粉（1%、2%、3%、4%、5%）对非漂洗罗非鱼鱼糜白度、凝胶全质构、凝胶强度、持水性、蒸煮损失率以及水分迁移的影响。结果表明，随着百香果皮粉添加量的增加，鱼糜硬度、凝胶强度、持水性增加，并在添加量为4%时达到最大值，随后硬度、凝胶强度、持水性开始下降，而蒸煮损失率呈先下降后上升的趋势，白度值降低。低场核磁共振结果表明，百香果皮粉的加入使鱼糜凝胶中水分状态发生变化，结合水和不易流动水比例增加，自由水比例减少，且添加量为4%时变化最为显著。综合各项指标得出，添加4%百香果皮粉有利于提高非漂洗罗非鱼鱼糜的凝胶品质。

Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi

The effect of passion fruit peel powder (1%、2%、3%、4%、5%) on gel properties of non-rinsed tilapia surimi was investigated. The whiteness, TPA, gel strength, water holding capacity (WHC), cooking loss rate, and water migration were analyzed. The results showed that the hardness, gel strength and WHC of surimi gel significantly increased with increasing addition of passion fruit peel powder up to 4%, and then the hardness, gel strength and WHC declined, while the cooking loss rate decreased first and then increased, the whiteness gradually decreased. Further analyses in low-field NMR revealed that passion fruit peel powder could change the transverse relaxation time, enhanced the combination with water and altered the distribution of different water categories. The addition of passion fruit peel powder changed the water state in surimi gel. The proportion of bound water and non-easy flowing water increased, and the proportion of free water decreased. The change was most obvious when the addition amount was 4%. Based on the above results, addition of 4% passion fruit peel powder was most beneficial to improve the gel characteristics of non-rinsed tilapia surimi.