食品工业科技2012，Vol.33Issue(17)：54-57,4.
复合亲水胶体对带鱼鱼糜制品凝胶特性的影响
Effect of different hydrocolloids on the gelation properties of ribbonfish surimi
摘要
Abstract
Effects of six kinds of hydrocolloids on the gelation properties of ribbonfish surimi were studied by determining the gelation properties, water-holding capacity, whiteness and microstructure. The ratio of the compound hydrocolloids used as gel strengthening agent was investigated by response surface methodology.The results showed that the gel strength of ribbonfish surimi was increased with addition of align, konjac, artemisia gum, carrageenan, curdlan, respectively,while decreased with addition of guar gum.Ribbonfish surimi with addition of 0.1% curdlan,0.19% konjac and 0.1% artemisia gum could form uniformed and density three-dimensional network,the gel strength of which was 3.58 times more than that without hydrocolloids.关键词
带鱼/鱼糜制品/亲水性胶体/凝胶强度Key words
ribbonfish/surimi/hydrocolloids/gel strength分类
轻工纺织引用本文复制引用
张建友,牛记者,郐鹏,郑俊,丁玉庭..复合亲水胶体对带鱼鱼糜制品凝胶特性的影响[J].食品工业科技,2012,33(17):54-57,4.基金项目
国家863资助项目（2007AA091801）. （）
