食品工业科技2017，Vol.38Issue(18)：60-64,73,6.DOI:10.13386/j.issn1002-0306.2017.18.012
大豆油、亚麻籽油和紫苏籽油对草鱼鱼糜品质的影响
Effects of soybean, flaxseed and perilla seed oils on the quality of grass carp (Ctenopharyngodon idellus)surimi gels
摘要
Abstract
The effect of soybean,flaxseed and perilla seed oil on quality of grass carp surinfi were investigated in this study.The changes of color,gel properties,water holding capacity (WHC),cooking loss,texture parameters and microstructure of the surimi gel in the presence of different concentrations of vegetable oil were analyzed.The results indicated that the addition of vegetable oil significantly increased the whiteness and cooking loss of surimi gel,but reduced WHC,gel strength,hardness,cohesiveness and chewiness.There was no significant difference in springiness,cohesiveness and resilience among all the samples.No significant influence was found when 3％ vegetable oil was added into surimi gel.Especially for 3％ perilla seed oil,the gel network structure of grass carp surimi was relatively smooth and there were no large holes.Meanwhile,the minimum decrease range of WHC and gel strength was found with an addition of 3％ perilla seed oil.关键词
大豆油/亚麻籽油/紫苏籽油/鱼糜/品质Key words
soybean oil/flaxseed oil/perilla seed oil/surimi/quality分类
轻工纺织引用本文复制引用
米红波,王聪,赵博,仪淑敏,励建荣,黄建联,丁浩宸,王琪,熊善柏..大豆油、亚麻籽油和紫苏籽油对草鱼鱼糜品质的影响[J].食品工业科技,2017,38(18):60-64,73,6.基金项目
江南大学食品科学与技术国家重点实验室开放课题资助课题(SKLF-KF-201503) （SKLF-KF-201503）
辽宁省科技攻关项目(2015103020). （2015103020）
