期刊论文

中文

食品科技

1005-9989

2018

43

4

299-302

10.13684/j.cnki.spkj.2018.04.054

国家自然科学基金青年基金项目（31501429）；

本校为第一机构

研究通过在鱼丸擂溃过程中分别添加蛋清粉和大豆分离蛋白粉来改善鱼丸的品质。结果显示,与未添加大豆分离蛋白粉的空白组相比,添加4%的蛋清粉制成的鱼丸的凝胶强度由1513 N/cm-2显著增加到2854 N/cm-2,增幅高达85.56%;添加大豆分离蛋白粉2%时,鱼丸凝胶强度由1513N/cm-2显著增加到2320 N/cm-2,增幅达50%,但继续增加添加量,凝胶强度增幅不明显。添加蛋清蛋白粉对鱼丸色泽影响不大,但添加大豆分离蛋白粉对鱼丸色泽有较大影响,其白度从不添加大豆分离蛋白粉的71.1到添加8%的大豆分离蛋白粉白度下降到67.9。结果表明,蛋清蛋白粉和大豆蛋白粉均能提高鱼丸的品质,但蛋清粉的效果要优于大豆分离蛋白。

In this study, the quality of fish balls was improved by adding egg white protein powder and isolate soybean protein powder during the process. The results showed that the gel strength of the fish pellets made with 4% egg white powder increased significantly from 1513 N/cm-2 to 2854 N/cm-2 and increased by 85.56% compared with the blanks without soybean protein isolate. When the protein content of soybean protein was 2%, the gel strength of fish pellet increased significantly from 1513 N/cm-2 to 2320 N/cm-2. The increment is 50%. Continuing to increase the amount of added, gel strength increas...