食品工业科技2012，Vol.33Issue(5)：123-127,5.
四种非肌肉蛋白对冷冻竹荚鱼鱼糜凝胶能力的影响研究
Study on effect of four non-muscle protein on surimi gelation from frozen horse mackerel
摘要
Abstract
To improve the surimi gel from frozen horse mackerel,the addition of some protein additives（egg white protein,pork plasma protein,soybean protein and whey protein concentrate） was evaluated by texture analysis,water-holding ability,whiteness,SDS-PAGE,scanning electron microscopic observation.The results showed addition of pork plasma protein reduced the extent of gel weakening caused by the proteases.The effect of 5% addition of EW and WPC on the gel improvement was equal to 1% PPP and the effect of soybean protein was weak.The effects of proteins on water-holding ability and whiteness were weak.The above results showed that these four additives were good quality-enhancing compounds for frozen horse mackerel surimi,which could be used in practical applications.关键词
冷冻竹荚鱼/非肌肉蛋白/鱼糜/凝胶Key words
frozen horse mackerel/non-muscle protein/surimi/gel分类
轻工纺织引用本文复制引用
夏培浩,薛勇,王超,崔宏博,张莉莉..四种非肌肉蛋白对冷冻竹荚鱼鱼糜凝胶能力的影响研究[J].食品工业科技,2012,33(5):123-127,5.基金项目
海洋公益性行业科研专项 （）
国际科技合作项目 （）
泰山学者建设工程专项经费 （）
