不同辅料对草鱼鱼糜品质的影响

为了研究不同辅料对鱼糜品质的影响，以新鲜草鱼鱼糜为原料，分别加入糖类辅料和蛋白类辅料，对鱼糜的组织蛋白酶活性、pH值、凝胶强度、折叠柔韧性、持水性能和白度值进行测定。结果表明：不同辅料对草鱼鱼糜组织蛋白酶B、L产生不同抑制效果，对凝胶强度提升最大的辅料为蔗糖＋山梨醇；马铃薯淀粉加入草鱼鱼糜后，鱼糜凝胶的持水性最强；除紫山药和魔芋精粉外，其余辅料对鱼糜白度值的影响无显著性差异；马铃薯淀粉、蔗糖＋山梨醇、魔芋精粉和胶原蛋白能明显增强草鱼鱼糜折叠等级。

Effects of Different Additive Agents on Grass Carp Surimi Quality

The effects of different additives on surimi quality were investigated by measuring the activities of cathepsinB, H and L, pH, gel strength and folding flexibility, water-holding capacity and whiteness of grass carp surimi added withseveral saccharide and protein additives separately. Results indicated that different additives had different inhibitory effectson the activities of cathepsin B and L in grass carp surimi. Sucrose plus sorbite resulted in the greatest increase in surimi gelstrength. Grass carp surimi had the highest water-holding capacity upon the addition of potato starch. All additives testedexcept purple yam and refined kojac powder had no significant effect on surimi whiteness, but potato starch, sucrose plussorbite, refined kojac powder and collagen could remarkably enhance the folding efficiency of grass carp surimi.