添加剂对羊栖菜-鱼糜凝胶特性的影响

摘要：鱼糜制品生产过程中加入羊栖菜可得到新型鱼糜制品。以白鲢鱼糜为原料，研究了羊栖菜浆液添加量对鱼糜凝胶性的影响，并进一步研究大豆分离蛋白、玉米淀粉及κ-卡拉胶对羊栖菜-鱼糜复合凝胶的凝胶强度及持水性的影响。结果表明，羊栖菜浆液添加量为20%时所得鱼糜凝胶强度最大，但持水性较差。与对照组相比，添加4%大豆分离蛋白、10%玉米淀粉及0.75% κ-卡拉胶时，所制得的羊栖菜-白鲢鱼复合鱼糜的凝胶强度分别提高13%、5%和16%，持水性分别提高9%、10%和8%。具有较高凝胶强度及持水性，具有较好的凝胶品质。

Effects of additives on the gel properties of Sargassum fusiforme-surimi

Objective To explore the effects of additives on the gel properties of Sargassum fusiforme-surimi. Methods Sargassum fusiforme-surimi was prepared with silver carp surimi as the raw material and Sargassum fusiforme slurry as the additive, soy protein isolate, corn starch and carrageenan were added, and the gel strength and water holding capacity of the Sargassum fusiforme-surimi composite gel were determined by using a physical property analyzer and centrifugation method, and the results were compared with those of the Sargassum fusiforme-surimi composite gel without additives. Results Compared with the surimi control group containing only 20% Sargassum fusiforme slurry, the gel strength of the prepared Sargassum fusiforme-silver carp composite surimi was increased by 13%, 5% and 16%, respectively, and the water holding capacity was increased by 9%, 10% and 8%, respectively, when 4% soy protein isolate, 10% corn starch and 0.75% carrageenan were added. Conclusion Adding 4% soy protein isolate, 0.75% carrageenan and 10% corn starch is beneficial to improve the strength and water holding capacity of surimi composite gel and improve the gel quality.