脂肪添加种类和比例对鱼豆腐品质特性的影响

为研究脂肪添加种类和比例对鱼豆腐品质特性的影响，分别制备添加10%、20%、30%的乳化猪背膘 （emulsified pig backfat，EPB）或乳化鸡皮（emulsified chicken skin，ECS）的6 组鱼豆腐，并测定其营养成分、色 泽、蒸煮损失、质构特性、脂肪酸组成及横向弛豫时间（T2）。结果表明：随着脂肪添加比例的增加，鱼豆腐中的 蛋白质和水分含量明显降低，脂肪含量、脂肪酸总量、亮度值（L*）和白度值（W）有升高趋势；添加30%脂肪鱼 豆腐的蒸煮损失率最大，弹性和T22峰值最低；与添加ECS的鱼豆腐相比，添加EPB鱼豆腐的脂肪含量、L*、W、T22 较高，而蛋白质含量、水分含量、蒸煮损失率及不饱和脂肪酸含量较低。从营养特性、脂肪酸组成、蒸煮损失率、 色泽和凝胶特性等各项指标综合分析，在鱼豆腐的实际生产中，添加20%的脂肪比较合适，将EPB和ECS混合添加 的效果更好，不仅能有效改善鱼豆腐的脂肪酸及营养组成，得到的鱼豆腐成品口感和色泽俱佳，且成品具有较好的 质构特性。

Effect of Types and Proportions of Added Fat on the Quality Characteristics of Fish Tofu

The effects of two different types of fat, emulsified pig backfat (EPB) and emulsified chicken skin (ECS) added at three concentrations (10%, 20% and 30%) were the nutritional contents, color, cooking loss, texture characteristics, fatty acid composition and transverse relaxation time (T2) of fish tofu were examined. The results showed that the protein and water content in fish tofu decreased obviously with increasing proportion of added fat, while the fat content, total fatty acids, brightness value (L*) and whiteness value (W) increased. Fish tofu with 30% added fat had the highest cooking loss percentage and lowest elasticity and peak value of T22. Compared with fish tofu with ECS, the fat content, L*, W and peak value of T22 were higher in fish tofu with EPB, while the protein content, moisture content, cooking loss percentage and unsaturated fatty acid content were lower. According to the comprehensive analysis of nutritional characteristics, fatty acid composition, cooking loss percentage, color, gel characteristics and other indicators, fish tofu with 20% fat was considered to be more appropriate in actual production, and fish tofu with the addition of a mixture of EPB and ECS had better fatty acid and nutrient composition, as well as good taste, color and texture characteristics.