可溶性褐藻膳食纤维对低盐鱼糜制品物理特性的影响

为考察可溶性褐藻膳食纤维(Soluble brown seaweed dietary fiber,SBF)应用于低盐鱼糜制品的适宜添加量,研究0%~1.5%浓度范围内,SBF对低盐鲢鱼(Hypophthalmichthys molitrix)制品蒸煮损失、凝胶持水力、质构特性(硬度、咀嚼性、内聚性、粘附性、胶黏性、弹性)和热物性(热扩散率、热阻率、热传导率、比热)的影响。结果显示:随着SBF浓度的增加,鱼糜制品的蒸煮损失显著下降(p<0.05),硬度、弹性、咀嚼性和粘附性表现出极显著增大(p<0.01);SBF浓度0.75%~1.5%范围内,凝胶持水力显著提高(p<0.05);添加SBF对鱼糜制品的内聚性、胶黏性和热阻率有不同程度的增大作用;对热扩散率、热传导率和比热有不同程度的降低。SBF可作为良好的膳食纤维来源添加到低盐鲢鱼鱼糜制品中,添加量<1%时,产品硬度在适宜的范围内。

Effect of Soluble Brown Seaweed Dietary Fiber on Physical Properties of Low Salt Surimi Products

To investigate the suitable addition amount of soluble brown seaweed dietary fiber (SBF) for low-salt surimi products, this article investigated the effects of 0%~1.5% concentrations of SBF on cooking loss, water-holding capacity, texture properties (hardness, chewiness, cohesiveness, adhesivity, springness) and thermal physical properties (thermal diffusivity, thermal resistivity, thermal conductivity, specific heat) of low salt Hypophthalmichthys molitrix surimi products. The results showed that, with the increase of the concentration of SBF, cooking loss significantly decreased (p<0.05);hardness, elasticity, mastic ability and adhesiveness showed significant increase (p<0.05);In the range of 0.75~1.5% SBF concentration, WHC significantly increased (p<0.01);the addition of SBF could increase the cohesion, adhesiveness and thermal resistance and reduce the heat diffusion rate, heat conduction rate and specific heat of products to varying degrees. SBF could be added to low-salt silver carp surimi products as a good source, and the hardness of products was within the appropriate range when the amount of addition was less than 1%.