添加瓜尔豆胶、大豆蛋白、蛋清蛋白等亲水胶体制备低强度鱼糜制品,通过正交实验筛选最佳配比。结果表明:最佳配比为0.3%瓜尔豆胶、0.5%大豆蛋白、1.0%蛋清蛋白。在该条件下制备的鱼糜制品,其凝胶强度从155.17 g·cm降至125.19 g·cm,硬度从14.20 N降至9.61 N,咀嚼性从82.79 m J降至60.86 m J,蒸煮吸水率从3.85%提高至15.40%。SDS-PAGE和微观组织结构的结果表明亲水胶体会阻碍鱼糜肌球蛋白重链和肌动蛋白之间的相互交联,结果形成疏松多孔的低强度鱼糜制品。
【英文摘要】
Low strength surimi gels were prepared by adding hydrocolloids including guar gum,soy protein and egg white proteins,and the orthogonal tests were used to optimize hydrocolloids adding conditions.As a result,the optimum ratios were 0.3% guar gum,0.5% soy protein and 1.0% egg white proteins. Under the optimum conditions,the gel strength,hardness and chewiness of surimi gels were decreased from 155.17 g·cm to125.19 g·cm,14.20 N to 9.61 N,82.79 m J to 60.86 m J,respectively. However,the cooking absorption of s...
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