小麦淀粉和马铃薯淀粉对鱼丸品质影响.docVIP

小麦淀粉和马铃薯淀粉对鱼丸品质影响 　　摘 要：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/cm2，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/cm2；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 种淀粉对鱼丸凝胶强度和持水性的影响，马铃薯淀粉的较优添加量为12%，小麦淀粉的较优添加量为10%。 　　关键词：鱼糜制品；鱼丸；淀粉；凝胶强度 　　Abstract： 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 higher than that of wheat starch. The water-holding capacity increased from 92.31% to 97.80% and from 91.04% to 95.06% with the addition of potato and wheat starches at 14%， respectively. Similarly， potato starch had a stronger effect on the whiteness than did wheat starch. The whiteness decreased with increasing addition of starch. Taking into account their effects on the gel strength and water-holding capacity of fish balls， addition of potato starch at 12% and wheat starch at 10% was appropriate. 　　Keywords： surimi products； fish balls； starch； gel strength 　　DOI：10.7506/rlyj1001-8123-201802003 　　中图分类号：TS254.4 文献标志码：A 文章编号：1001-8123（2018）02-0015-05 　　引文格式： 　　周阳， 胥伟， 陈季旺， 等. 小麦淀粉和马铃薯淀粉对鱼丸品质的影响[J]. 肉类研究， 2018， 32（2）： 15-19. DOI：10.7506/rlyj1001-8123-201802003. http：//www.rlyj.pub 　　ZHOU Yang， XU Wei， CHEN Jiwang， et al. Effect of wheat and potato starches on the quality of fish balls[J]. Meat Research， 2018， 32（2）： 15-19. DOI：10.7506/rlyj1001-8123-20180200