食品科学2017，Vol.38Issue(18)：93-98,6.DOI:10.7506/spkx1002-6630-201718015
3种即食鱼豆腐营养成分分析及凝胶性能评价
Nutritional Components and Gelling Properties of Three Brands of Commercial Ready-to-Eat Fish Tofu
摘要
Abstract
Three brands of commercial ready-to-eat fish tofu (A, B, and C) were purchased and evaluated for their nutritional components and gelling properties. The results showed that the moisture contents of brands A, B and C were 65.94%, 69.34% and 67.20%, respectively, crude protein contents were 25.63%, 22.02% and 23.81% respectively, and crude fat and ash contents were low. All three brands contained a variety of amino acids with ratios of essential to total amino acids of 39.43%, 39.64% and 39.57%, and ratios of umami taste to total amino acids of 37.11%, 36.06% and 36.32%respectively; the first limiting amino acid was leucine (Leu) for all three samples, and the essential amino acids index (EAAI) scores for brands A, B and C were 43.81, 53.14 and 49.57, respectively. A total of 21, 22, and 21 fatty acids were detected in these three brands, and the contents of polyunsaturated fatty acids (PUFAs) were high in them (59.14%, 63.39%and 44.59%, respectively). Water holding capacity of these fish tofo samples were high, which were 84.61%, 86.36% and 82.98% respectively. Moreover, pH values were 6.04, 6.06 and 6.23 and gel strengths were 320.17, 203.63 and 212.71 g?cm, respectively. Accordingly, this study demonstrated that fish tofu is a ready-to-eat food containing a variety of amino acids and having good gel performance. Data from this study may provide the foundation for further evaluation of the quality of commercial fish tofu products.关键词
鱼豆腐/营养成分/凝胶性能Key words
fish tofu/nutritional components/gelling properties分类
轻工纺织引用本文复制引用
徐祖东,戴志远,陈康,马旭婷,薛静..3种即食鱼豆腐营养成分分析及凝胶性能评价[J].食品科学,2017,38(18):93-98,6.基金项目
"十二五"国家科技支撑计划项目(2012BAD28B05) （2012BAD28B05）
