期刊论文

中文

食品工业

1004-471X

2016

37

3

213-215

国家自然科学基金青年科学基金项目（31501429）；

本校为第一机构

为提高鲢鱼鱼糜制品的凝胶性,将蛋清粉与干热处理蛋清粉添加至鲢鱼鱼糜中。利用质构仪、色差计分析蛋清粉与干热处理蛋清粉对鲢鱼鱼糜凝胶性与色泽的影响。试验结果表明,未添加蛋清粉的鱼糜凝胶强度、白度为585.62 g·cm和75.56,添加1.5%的蛋清粉或2.5%的干热处理蛋清粉可显著提高鲢鱼鱼糜的凝胶性与白度,且干热处理蛋清粉的改善效果要优于普通蛋清粉。扫描电镜结果表明,普通鲢鱼鱼糜所称凝胶空隙较大,质地松软,而添加蛋清粉后凝胶质地变紧密,尤其是添加干热处理蛋清粉后,其凝胶间隙明显变小,凝胶切面变平滑。

Egg white powder and dry-heating processed egg white powder were used to improve gel properties of silver carp surimi products. Texture analyzer and color difference meter was used to analyze silver carp surimi gels and color. The experimental results showed that national fish gel strength of egg white powder, white degree was 585.62 g·cm and 75.56, adding 1.5% of egg white powder or 2.5% of the dry-heating processed egg white powder could improve the gel properties and whiteness, and the effect of dry-heating processed egg white powder was be...