肉类研究2018，Vol.32Issue(2)：15-19,5.DOI:10.7506/rlyj1001-8123-201802003
小麦淀粉和马铃薯淀粉对鱼丸品质的影响
Effect of Wheat and Potato Starches on the Quality of Fish Balls
摘要
Abstract
In this study, wheat and potato starches were added to surimi for the production of fish balls. The gel strength, whiteness and water-holding capacity were tested to measure the quality of fish balls. The results showed that added potato starch had a great effect on the gel strength of fish balls. The gel strength was 1 601 N/cm2at an addition level of 14%, representing a 255.8% increase compared with the blank control group. The gel strength of fish balls with 10% wheat starch added was 1 498 N/cm2. In addition, The effect of potato starch on the water-holding capacity of fish balls was higher than that of wheat starch. The water-holding capacity increased from 92.31% to 97.80% and from 91.04% to 95.06% with the addition of potato and wheat starches at 14%, respectively. Similarly, potato starch had a stronger effect on the whiteness than did wheat starch. The whiteness decreased with increasing addition of starch. Taking into account their effects on the gel strength and water-holding capacity of fish balls, addition of potato starch at 12% and wheat starch at 10% was appropriate.关键词
鱼糜制品/鱼丸/淀粉/凝胶强度Key words
surimi products/fish balls/starch/gel strength分类
轻工纺织引用本文复制引用
周阳,胥伟,陈季旺,孙威,徐川雯..小麦淀粉和马铃薯淀粉对鱼丸品质的影响[J].肉类研究,2018,32(2):15-19,5.基金项目
国家自然科学基金青年科学基金项目(31501429) （31501429）
2017年武汉轻工大学校立项目(2017y20) （2017y20）
