| 亲水胶体对大头狗母鱼鱼糜凝胶特性的影响 |
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| 引用本文： | 陈海华,薛长湖. 亲水胶体对大头狗母鱼鱼糜凝胶特性的影响[J]. 食品科学, 2009, 30(5): 40-45. DOI: 10.7506/spkx1002-6630-200905008 |
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| 作者姓名： | 陈海华 薛长湖 |
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| 作者单位： | 1.中国海洋大学食品科学与工程学院 2.青岛农业大学食品科学与工程学院 |
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| 基金项目： | 国家“863”计划项目(2005AA625010) |
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| 摘 要： | 由于外观和易于腐败的特点，大头狗母鱼在东南亚地区被认为是一种低值鱼类。有关蛇鲻(Saurida)的凝胶特性的研究很多，但是有关大头狗母鱼(Trachinocephalus myops)的凝胶特性鲜有研究。本实验主要采用质构分析法和动态流变学法，研究了亲水胶体对大头狗母鱼的凝胶特性和流变性质的影响。结果表明，添加不同种类的亲水胶体对大头狗母鱼鱼糜的凝胶特性有不同的影响。卡拉胶和琼胶能够提高鱼糜凝胶的破断强度，黄原胶降低鱼糜凝胶的破断强度，海藻酸钠和魔芋胶对破断强度有轻微的降低作用。所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。
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| 关 键 词： | 大头狗母鱼 鱼糜 凝胶特性 亲水胶体 流变性质 |
| 收稿时间： | 2008-04-09 |
Effects of Various Hydrocolloids on Gel Properties of Trachinocephalus myops Surimi |
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| CHEN Hai-hua,,XUE Chang-hu. Effects of Various Hydrocolloids on Gel Properties of Trachinocephalus myops Surimi[J]. Food Science, 2009, 30(5): 40-45. DOI: 10.7506/spkx1002-6630-200905008 |
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| Authors: | CHEN Hai-hua XUE Chang-hu |
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| Affiliation: | (1.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China；2.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China) |
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| Abstract: | Lizardfish is considered as one kind of low-market-value fish in Southeast Asia due to their appearance and susceptibility to spoilage. Presently, most studies focus on the gel-forming ability of Saurida, while no information regarding gel- forming ability of Trachinocephalus myops is available. Effects of various hydrocolloids on the gel properties and rheological properties of Trachinocephalus myops surimi gels were investigated by texture analysis and dynamical rheological measurement, respectively, in t... |
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| Keywords: | lizardfish surimi gel property hydrocolloid rheological property |
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