食品科学 ›› 2009, Vol. 30 ›› Issue (5): 40-45.doi: 10.7506/spkx1002-6630-200905008

• 基础研究 • 上一篇    下一篇

亲水胶体对大头狗母鱼鱼糜凝胶特性的影响

陈海华1,2,薛长湖1   

  1. 1.中国海洋大学食品科学与工程学院 2.青岛农业大学食品科学与工程学院
  • 收稿日期:2008-04-09 修回日期:2008-08-28 出版日期:2009-03-01 发布日期:2010-12-29
  • 通讯作者: 陈海华 E-mail:haihchen@163.com
  • 基金资助:

    国家“863”计划项目(2005AA625010)

Effects of Various Hydrocolloids on Gel Properties of Trachinocephalus myops Surimi

CHEN Hai-hua1, 2,XUE Chang-hu1   

  1. (1.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;
    2.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China)
  • Received:2008-04-09 Revised:2008-08-28 Online:2009-03-01 Published:2010-12-29
  • Contact: CHEN Hai-hua1, 2 E-mail:haihchen@163.com

摘要:

由于外观和易于腐败的特点,大头狗母鱼在东南亚地区被认为是一种低值鱼类。有关蛇鲻(Saurida)的凝胶特性的研究很多,但是有关大头狗母鱼(Trachinocephalus myops)的凝胶特性鲜有研究。本实验主要采用质构分析法和动态流变学法,研究了亲水胶体对大头狗母鱼的凝胶特性和流变性质的影响。结果表明,添加不同种类的亲水胶体对大头狗母鱼鱼糜的凝胶特性有不同的影响。卡拉胶和琼胶能够提高鱼糜凝胶的破断强度,黄原胶降低鱼糜凝胶的破断强度,海藻酸钠和魔芋胶对破断强度有轻微的降低作用。所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。

关键词: 大头狗母鱼, 鱼糜, 凝胶特性, 亲水胶体, 流变性质

Abstract:

Lizardfish is considered as one kind of low-market-value fish in Southeast Asia due to their appearance and susceptibility to spoilage. Presently, most studies focus on the gel-forming ability of Saurida, while no information regarding gelforming ability of Trachinocephalus myops is available. Effects of various hydrocolloids on the gel properties and rheological properties of Trachinocephalus myops surimi gels were investigated by texture analysis and dynamical rheological measurement, respectively, in this study. The results showed that additions of various hydrocolloids have different effects on the gel-forming properties of Trachinocephalus myops surimi. Carrageenin and agar can increase the break force of Trachinocephalus myops surimi gels, xanthan gum can decrease the break force, while alginate and konjac gum have slight negative effects on the break force. The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel.

Key words: lizardfish, surimi, gel property, hydrocolloid, rheological property

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