期刊论文

Effect of Wheat and Potato Starches on the Quality of Fish Bails

中文

肉类研究

1001-8123

2018

32

02

29-33+10

10.7506/rlyj1001-8123-201802003

国家自然科学基金青年科学基金项目(31501429)； 2017年武汉轻工大学校立项目(2017y20)；

本校为第一机构

在制作鱼丸时的擂溃过程中分别添加马铃薯淀粉和小麦淀粉,监测鱼糜凝胶强度、持水性和白度的变化,探究2种淀粉对鱼丸品质的影响。结果表明:与未添加淀粉的空白组相比,马铃薯淀粉的添加对鱼丸凝胶强度的影响较大,添加量为14%时鱼丸的凝胶强度可达1 601 N/cm~2,较空白组增加255.8%;小麦淀粉添加量为10%时,鱼丸的凝胶强度较大,为1 498 N/cm~2;马铃薯淀粉对鱼丸持水性的影响大于小麦淀粉,当马铃薯淀粉添加量为14%时,鱼丸的持水性从92.31%增至97.80%,小麦淀粉添加量为14%时,鱼丸的持水性从91.04%增至95.06%;马铃薯淀粉对鱼丸白度的影响大于小麦淀粉,鱼丸白度随淀粉添加量的增加而降低。综合考虑2种淀...

In this study, wheat and potato starches were added to surimi for the production of fish balls. The gel strength, whiteness and water-holding capacity were tested to measure the quality of fish balls. The results showed that added potato starch had a great effect on the gel strength of fish balls. The gel strength was 1 601 N/cm2 at an addition level of 14%, representing a 255.8% increase compared with the blank control group. The gel strength of fish balls with 10% wheat starch added was 1 498 N/cm2. In addition, The effect of potato starch on the water-holding capacity of fish balls was high...