复配变性淀粉对低钠荆楚风味草鱼鱼丸冻融稳定性的影响
Effect of Modified Starch on Freeze-Thaw Stability of Grass Carp Fish Balls with Low Sodium and Jingchu Flavor
李巧云 1丁辉 1钟歆粤1
作者信息
- 1. 武汉商学院 食品科技学院,湖北 武汉 430056
- 折叠
摘要
研究了羟丙基木薯淀粉和乙酰化马铃薯淀粉复配对低钠荆楚风味草鱼鱼丸冻融稳定性的影响.结果表明,随着羟丙基木薯淀粉比例的提高,鱼丸凝胶强度先下降后升高,羟丙基木薯淀粉添加量为 14%时凝胶强度最高,高于玉米淀粉组;硬度、黏性、胶黏性、咀嚼性均先下降后上升,羟丙基木薯淀粉添加量为 14%时最高,高于玉米淀粉组;弹性、回复性、凝聚性与玉米淀粉组差别不大.羟丙基木薯淀粉和乙酰化马铃薯淀粉复配使用,在一定程度上改善了鱼丸冻融稳定性,对鱼糜制品的改良有一定指导意义.
Abstract
The effects of compounding hydroxypropyl tapioca starch and acetylated potato starch on the freeze-thaw stability of grass carp fish balls with low sodium and jingchu flavor were investigated experimentally.The results showed that the gel strength of fish balls decreased and then increased with the increase of the proportion of hydroxypropyl tapioca starch,and the gel strength of fish balls was the highest when the amount of hydroxypropyl tapioca starch was 14%,which was higher than that of the corn starch group;the hardness,viscosity,adhesion,and chewiness all decreased and then increased,and the amount of hydroxypropyl tapioca starch was the highest when the amount of hydroxypropyl tapioca starch was 14%,which was higher than that of the corn starch group;and the elasticity,recovery,and cohesion did not differ much from those of the corn starch group.The compounding of hydroxypropyl tapioca starch and acetylated potato starch improved the freeze-thaw stability of fish balls to a certain extent,and the compounding system of hydroxypropyl tapioca starch has some guiding significance for the improvement of surimi products.
关键词
低钠鱼丸/羟丙基木薯淀粉/质构特性/扫描电镜Key words
low sodium fish ball/hydroxypropyl tapioca/texture characteristics/scanning electron microscope引用本文复制引用
基金项目
湖北省高等学校哲学社会科学研究重大项目(21ZD153)
出版年
2024
NETL
NSTL
万方数据