食品工业科技2018，Vol.39Issue(2)：5-9,5.DOI:10.13386/j.issn1002-0306.2018.02.002
罗非鱼与海水鱼制备混合鱼糜的凝胶特性研究
Research on gel properties of tilapia and sea fish mixed surimi
摘要
Abstract
By researching the gel properties of tilapia surimi,five kinds of sea surimi (sea bass,yellow croaker,golden pompano,red fish,mackerel)and kite cuttlefish surimi to screen the surimi that had great gel properties,then complexing it with tilapia surimi to improve the gel properties of tilapia mixed surimi.Comparing the gel properties (gel strength,whiteness,salt soluble protein content,sulfydryl content) of five kinds of sea surimi and kite cuttlefish surimi,the sea bass surimi had better gel properties,which had 4569.27 g·mm of gel strength and 48.17 mg/mL of the content of salt soluble protein.Mixing sea bass and tilapia,when adding 25％ of sea bass,the gel strength,content of salt soluble protein,whiteness of mixed surimi were 2585.10 g·mm,29.73 mg/mL,72.62％,comparing with the single tilapia surimi,that were improved by the percentage of 27.3％,63.8％,5.2％,but the sulfydryl content had no significant effect.Therefore,the addition of 25％ sea bass can greatly improve the gel properties of tilapia surimi,which laid a foundation for the development of the tilapia mixed surimi products.关键词
鱼糜/凝胶特性/筛选/混合Key words
surimi/gel properties/screen/mix分类
轻工纺织引用本文复制引用
何晓萌,黄卉,李来好,杨贤庆,郝淑贤,魏涯,吴燕燕..罗非鱼与海水鱼制备混合鱼糜的凝胶特性研究[J].食品工业科技,2018,39(2):5-9,5.基金项目
国家自然科学基金(31271957,31401563,31601533) （31271957,31401563,31601533）
国家现代农业(罗非鱼)产业技术体系建设专项(CARS-49) （罗非鱼）
国家支撑计划项目(2015BAD17B03-1) （2015BAD17B03-1）
农业部财政重大专项(NFZX2013). （NFZX2013）
