食品工业科技2012，Vol.33Issue(17)：284-287,298,5.
K-卡拉胶和魔芋胶及其复配对成蛋清鱼糜混合凝胶品质的改良
Effect of K-carrageenan,konjac glucomannan and their compounds on the gel quality of tilapia surimi added with salted egg white
摘要
Abstract
The effects of k-carrageenan （KCG）, Konjac glucomannan （KGM）and their compounds on the gel qualities of tilapia surimi added with salted egg white（SEW）were investigated by texture analysis and sensory evaluation. Results showed that the gel strength and water retention properties of surimi gel were enhanced significantly （p 〈0.05）. Surface roughness of the cross-section on the gel was increased with increasing addition of KCG and KGM.Gel properties and flavor of tilapia surimi added with SEW had the highest satisfaction when the ratio of KCG to KGM was 2：1 （w/w）and the optimum addition level was 0.1%.关键词
咸蛋清/鱼糜凝胶/凝胶强度/K-卡拉胶/魔芋胶Key words
salted egg white/surimi/gel strength/K-carrageenan/konjac glucomannan分类
轻工纺织引用本文复制引用
赖燕娜,吴建中,傅亮,伍艳梅,颜儿作..K-卡拉胶和魔芋胶及其复配对成蛋清鱼糜混合凝胶品质的改良[J].食品工业科技,2012,33(17):284-287,298,5.基金项目
广东省一教育部产学研专项项目 （）
广东省科技计划项目（20118020311003）. （）
