| 不同淀粉在鱿鱼鱼糜制品中的应用 |
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| 引用本文： | 刘鑫,薛长湖,刘艺杰,李兆杰,许加超. 不同淀粉在鱿鱼鱼糜制品中的应用[J]. 食品与发酵工业, 2006, 32(10): 62-65 |
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| 作者姓名： | 刘鑫 薛长湖 刘艺杰 李兆杰 许加超 |
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| 作者单位： | 中国海洋大学食品科学与工程学院,青岛,266003 |
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| 基金项目： | 国家高技术研究发展计划(863计划) |
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| 摘 要： | 探讨了在鱿鱼鱼糜制品中添加不同种类的淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉、小麦淀粉和变性马铃薯淀粉)以及β-环糊精等对鱿鱼鱼糜制品凝胶性能、弹性、持水力、色泽、风味的影响。结果发现:添加淀粉能有效提高鱿鱼鱼糜的凝胶强度、持水力,但是会使色泽有所下降;而添加β-环糊精能提高鱼糜凝胶白度,但是对提高凝胶强度没有作用。
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| 关 键 词： | 鱿鱼鱼糜 淀粉 凝胶强度 持水力 白度 |
| 收稿时间： | 2006-05-17 |
| 修稿时间： | 2006-09-15 |
The Effect of Various Starches to the Squid Surimi |
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| Liu Xin,Xue Changhu,Liu Yijie,Li Zhaojie,Xu Jiachao. The Effect of Various Starches to the Squid Surimi[J]. Food and Fermentation Industries, 2006, 32(10): 62-65 |
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| Authors: | Liu Xin Xue Changhu Liu Yijie Li Zhaojie Xu Jiachao |
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| Affiliation: | Couege of Food Science and Engineering, China Ocean University, Qindao 266003, China |
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| Abstract: | The effect of various starches(corn starch,cassava starch,wheat starch,potato starch and modified starch)and β-cyclodextrin on the quality of the squid surimi were studied.The results indicated that the starches could effectively improve the gel property and elasticity of squid surimi,but decreased the color.On the contrary β-cyclodextrin could improve the whiteness of the squid surimi,but no effect on raising the gel property. |
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| Keywords: | squid surimi starch gel property water-holding capability whiteness |
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