食品科学2017，Vol.38Issue(9)：1-7,7.DOI:10.7506/spkx1002-6630-201709001
鱼骨粉对金线鱼糜凝胶特性的影响
Effect of Fish Bone Powder on Gel Properties of Nemipterus virgatus Surimi
摘要
Abstract
In this research,Alaska pollock fish bone powder was prepared using a ball mill,and its particle size,chemical composition,surface elements and microstructure were determined.Furthermore,the effect of addition of different amounts of the fish bone powder on whiteness,gel strength,texture properties,transverse relaxation time T2,water-binding capacity and microstructure ofNemipterus virgatus surimi gel was analyzed.The results showed that the fish bone powder contained a variety of amino acids,and was rich in calcium and phosphate,with a calcium to phosphate ratio similar to that of human bones.One-factor-at-a-time experiments indicated that the surimi with 0.75％ fish bone powder added had the best gel properties,and no significant difference was observed compared with addition of 1.00％ fish bone powder.Addition of 1.00％ fish bone powder was found to appropriate taking into account microstructure,which could effectively improve the gel properties of the surimi,and at the same time enhance the calcium content.关键词
鱼糜/鱼骨粉/凝胶特性/横向弛豫时间Key words
surimi/fish bone powder/gel properties/transverse relaxation time分类
轻工纺织引用本文复制引用
仪淑敏,李欢,陈思,朱文慧,李学鹏,励建荣,李钰金..鱼骨粉对金线鱼糜凝胶特性的影响[J].食品科学,2017,38(9):1-7,7.基金项目
国家自然科学基金面上项目(31571868) （31571868）
辽宁省教育厅重点实验室基础研究项目(LZ2015002 （）
LZ2014047) （）
“十二五”国家科技支撑计划项目(2015BAD17B03) （2015BAD17B03）
辽宁省高等学校创新团队项目(LT2014024) （LT2014024）
泰山学者蓝色产业领军人才团队支撑计划项目(鲁政办字(2015)19号) （鲁政办字(2015）
