| K型与I型卡拉胶对白鲢鱼糜持水性及质构冻藏稳定性的影响 |
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| 引用本文： | 罗璨,倪辉,万硕,林景新,胡阳,姜泽东,陈艳红.K型与I型卡拉胶对白鲢鱼糜持水性及质构冻藏稳定性的影响[J].中国食品添加剂,2020(3):76-82. |
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| 作者姓名： | 罗璨 倪辉 万硕 林景新 胡阳 姜泽东 陈艳红 |
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| 作者单位： | ;1.集美大学食品与生物工程学院;2.福建省食品微生物与酶工程重点实验室;3.厦门市食品生物工程技术研究中心;4.福建省安井食品有限公司 |
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| 摘 要： | 目的:以常见的白鲢鱼糜为原料,研究I型和K型卡拉胶对鱼糜质构和持水性差异,以及在反复冻融循环中的影响。方法:对分别加入I、K两种胶体的鱼糜反复冻融后持水性和TPA指标进行显著性分析。结果:未冻融时,I型卡拉胶对降低鱼糜硬度、胶着性、咀嚼性,增加恢复性作用比K型更强(p <0.05);对照组、I型卡拉胶组和K型持水性基本相同(p> 0.05)。反复冻融试验结果表明,添加I卡拉胶对鱼糜硬度、黏性、黏附性、咀嚼性和弹性的保护作用强于添加K卡拉胶,但会降低鱼糜的弹性和持水能力。结论:I型K型卡拉胶鱼糜对TPA影响有差异,I型卡拉胶鱼糜的反复冻融TPA与持水性稳定性更好。
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| 关 键 词： | 白鲢鱼糜 持水性 卡拉胶 反复冻融 TPA |
Effect of K-and I-carrageenan on water holding capacity and frozen storage stability of silver carp (Hypophthalmichehys molitrix) surimi |
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| LUO Can,NI Hui,WAN Suo,LIN Jin-xin,HU Yang,JIANG Ze-dong,CHEN Yan-hong.Effect of K-and I-carrageenan on water holding capacity and frozen storage stability of silver carp (Hypophthalmichehys molitrix) surimi[J].China Food Additives,2020(3):76-82. |
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| Authors: | LUO Can NI Hui WAN Suo LIN Jin-xin HU Yang JIANG Ze-dong CHEN Yan-hong |
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| Affiliation: | (College of Food and Biology Engineering,Jimei University,Xiamen 361021;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology,Xiamen 361021;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021;Fujian Provincial Anjing Food Limited Company,Xiamen 361021;Fujian Provincial Weikang Food Science and Technology Limited Company,Xiamen 361021) |
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| Abstract: | The objective of this paper is to study the differences of type I and K carrageenan on the texture and water holding capacity of common silver carp surimi during repeated freeze-thaw cycles. The results showed that I carrageenan is stronger than K carrageenan(p < 0.05) in unfrozen surimi on hardness, adhesiveness, chewiness and resilience. No significant(p > 0.05) was found on water holding capacity. For repeated freeze-thaw products, type I carrageenan is better on keeping the properties of hardness, stickiness, adhesiveness, chewiness and resilience, but it reduced the elasticity and water holding capacity of surimi. The conclusion is type I and K carrageenan has different effect on surimi TPA. Type I carrageenan showed better effect on TPA and water holding capacity for repetitive freezethaw surimi. |
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| Keywords: | silver carp surimi water holding capacity carrageenan freeze-thaw cycle TPA |
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