| 添加非肌肉蛋白对鱼糜制品品质影响的初步研究 |
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| 引用本文： | 陈康,戴志远,王宏海,翁丽萍. 添加非肌肉蛋白对鱼糜制品品质影响的初步研究[J]. 食品与发酵工业, 2011, 37(7) |
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| 作者姓名： | 陈康 戴志远 王宏海 翁丽萍 |
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| 作者单位： | 浙江工商大学水产品加工研究所,浙江杭州,310012 |
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| 基金项目： | “十一五”国家科技支撑计划(2008BAD94B06); 浙江省厅市会商项目(2009C02002); 浙江省重大科技攻关项目(2006C12045); 浙江省海洋与渔业局项目(08-04) |
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| 摘 要： | 实验采用质构分析法、色差分析法及感官评价法研究了大豆分离蛋白(SPI)、谷朊粉(GP)、乳清浓缩蛋白(WPC)对鱼糜制品品质的影响。结果表明:添加一定量的3种非肌肉蛋白可以明显地提高鱼糜制品的破断强度、凝胶强度、持水性和口感,但均降低了制品的凹陷深度和白度。以凝胶强度为优化值对3种非肌肉蛋白进行响应面优化后,确定了鱼糜制品的蛋白添加条件为:SPI 9.7%、GP 9.9%、WPC 7.6%,实际凝胶强度为(3 855.012±260.682)g.mm。
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| 关 键 词： | 大豆分离蛋白 谷朊粉 乳清蛋白 鱼糜制品 |
Research of Optimum Recipe of Surimi with Non-muscle Proteins |
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| Chen Kang,Dai Zhi-yuan,Wang Hong-hai,Weng Li-ping. Research of Optimum Recipe of Surimi with Non-muscle Proteins[J]. Food and Fermentation Industries, 2011, 37(7) |
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| Authors: | Chen Kang Dai Zhi-yuan Wang Hong-hai Weng Li-ping |
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| Affiliation: | Chen Kang,Dai Zhi-yuan,Wang Hong-hai,Weng Li-ping(Institute of Aquatic Products Processing,Zhejing Gongshang University,Hangzhou 310012,China) |
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| Abstract: | The effects of soybean protein isolation(SPI),gluten powder(GP) and whey protein concentration(WPC) on the qualities of surimi were investigated by texture analysis,color analysis and sensory evaluation.The results indicated that the addition of three kinds of non-muscle proteins increased the breaking force,gel strength,moisture holding and sensory,while it displayed opposite changes in deformation and whiteness.The optimum recipe(9.7% SPI、9.9% GP、7.6% WPC) was determined by surface response methodology(RSM),and the actual gel strength was(3 855.012±260.682)g·mm under this condition. |
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| Keywords: | soybean protein isolation gluten powder whey protein concentration surimi products |
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