小麦淀粉和马铃薯淀粉对鱼丸品质的影响

在制作鱼丸时的擂溃过程中分别添加马铃薯淀粉和小麦淀粉，监测鱼糜凝胶强度、持水性和白度的变化， 探究2 种淀粉对鱼丸品质的影响。结果表明：与未添加淀粉的空白组相比，马铃薯淀粉的添加对鱼丸凝胶强度的影 响较大，添加量为14%时鱼丸的凝胶强度可达1 601 N/cm2，较空白组增加255.8%；小麦淀粉添加量为10%时，鱼丸 的凝胶强度较大，为1 498 N/cm2；马铃薯淀粉对鱼丸持水性的影响大于小麦淀粉，当马铃薯淀粉添加量为14%时， 鱼丸的持水性从92.31%增至97.80%，小麦淀粉添加量为14%时，鱼丸的持水性从91.04%增至95.06%；马铃薯淀粉 对鱼丸白度的影响大于小麦淀粉，鱼丸白度随淀粉添加量的增加而降低。综合考虑2 种淀粉对鱼丸凝胶强度和持水 性的影响，马铃薯淀粉的较优添加量为12%，小麦淀粉的较优添加量为10%。

Effect of Wheat and Potato Starches on the Quality of Fish Balls

In this study, wheat and potato starches were added to surimi for the production of fish balls. The gel strength, whiteness and water-holding capacity were tested to measure the quality of fish balls. The results showed that added potato starch had a great effect on the gel strength of fish balls. The gel strength was 1 601 N/cm2 at an addition level of 14%, representing a 255.8% increase compared with the blank control group. The gel strength of fish balls with 10% wheat starch added was 1 498 N/cm2. In addition, The effect of potato starch on the water-holding capacity of fish balls was higher than that of wheat starch. The water-holding capacity increased from 92.31% to 97.80% and from 91.04% to 95.06% with the addition of potato and wheat starches at 14%, respectively. Similarly, potato starch had a stronger effect on the whiteness than did wheat starch. The whiteness decreased with increasing addition of starch. Taking into account their effects on the gel strength and water-holding capacity of fish balls, addition of potato starch at 12% and wheat starch at 10% was appropriate.