鳓鱼鱼糜与常见鱼糜凝胶品质对比
目的:为鳓鱼鱼糜在鱼糜制品中的加工应用提供理论支持.方法:制备鱼糜凝胶样品,分别从凝胶强度、全质构、凝胶化指数、凝胶劣化指数、持水性、白度和微观结构7个方面研究其与白鲢鱼糜、铜盆鱼糜、金线鱼糜的凝胶品质差异.结果:鳓鱼鱼糜的硬度、咀嚼性、胶着性、凝胶强度、持水性显著高于白鲢鱼糜(P＜0.05);这与扫描电镜检测的鳓鱼鱼糜凝胶表面结构光滑致密、孔径大小规则均匀的试验结果相一致.同时鳓鱼鱼糜的白度(71.23±0.09)显著高于铜盆鱼糜(67.81±0.25)和金线鱼糜(67.16±0.55).结论:鳓鱼鱼糜在凝胶强度、白度、持水性和微观结构等方面兼具淡水鱼糜和海水鱼糜的优势....
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| Published in | 食品与机械 Vol. 38; no. 5; pp. 19 - 137 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
福建安井食品股份有限公司,福建厦门 361022
2022
农业农村部冷冻调理水产品加工重点实验室,福建厦门 361022 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1003-5788 |
| DOI | 10.13652/j.spjx.1003.5788.2022.90037 |
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| Abstract | 目的:为鳓鱼鱼糜在鱼糜制品中的加工应用提供理论支持.方法:制备鱼糜凝胶样品,分别从凝胶强度、全质构、凝胶化指数、凝胶劣化指数、持水性、白度和微观结构7个方面研究其与白鲢鱼糜、铜盆鱼糜、金线鱼糜的凝胶品质差异.结果:鳓鱼鱼糜的硬度、咀嚼性、胶着性、凝胶强度、持水性显著高于白鲢鱼糜(P＜0.05);这与扫描电镜检测的鳓鱼鱼糜凝胶表面结构光滑致密、孔径大小规则均匀的试验结果相一致.同时鳓鱼鱼糜的白度(71.23±0.09)显著高于铜盆鱼糜(67.81±0.25)和金线鱼糜(67.16±0.55).结论:鳓鱼鱼糜在凝胶强度、白度、持水性和微观结构等方面兼具淡水鱼糜和海水鱼糜的优势. |
|---|---|
| AbstractList | 目的:为鳓鱼鱼糜在鱼糜制品中的加工应用提供理论支持.方法:制备鱼糜凝胶样品,分别从凝胶强度、全质构、凝胶化指数、凝胶劣化指数、持水性、白度和微观结构7个方面研究其与白鲢鱼糜、铜盆鱼糜、金线鱼糜的凝胶品质差异.结果:鳓鱼鱼糜的硬度、咀嚼性、胶着性、凝胶强度、持水性显著高于白鲢鱼糜(P＜0.05);这与扫描电镜检测的鳓鱼鱼糜凝胶表面结构光滑致密、孔径大小规则均匀的试验结果相一致.同时鳓鱼鱼糜的白度(71.23±0.09)显著高于铜盆鱼糜(67.81±0.25)和金线鱼糜(67.16±0.55).结论:鳓鱼鱼糜在凝胶强度、白度、持水性和微观结构等方面兼具淡水鱼糜和海水鱼糜的优势. |
| Author | 黄建联 周文果 陈慧 陈江平 |
| AuthorAffiliation | 福建安井食品股份有限公司,福建厦门 361022;农业农村部冷冻调理水产品加工重点实验室,福建厦门 361022 |
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| Author_FL | CHEN Hui ZHOU Wen-guo HUANG Jian-lian CHEN Jiang-ping |
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| Keywords | 鱼糜 凝胶强度 持水性 微观结构 白度 鳓鱼 质构 |
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| Snippet | 目的:为鳓鱼鱼糜在鱼糜制品中的加工应用提供理论支持.方法:制备鱼糜凝胶样品,分别从凝胶强度、全质构、凝胶化指数、凝胶劣化指数、持水性、白度和微观结构7个方面研究其与白鲢... |
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| Title | 鳓鱼鱼糜与常见鱼糜凝胶品质对比 |
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