食品与发酵工业2024，Vol.50Issue(12)：63-73,11.DOI:10.13995/j.cnki.11-1802/ts.035185
添加不同粒径及比例的纤维素对鱼糜制品凝胶特性的影响
Effect of cellulose with different particle sizes and addition ratios on gel properties of surimi products
摘要
Abstract
The effects of adding cellulose with different particle sizes and proportions on the gel properties of three common surimi products,namely fish balls,fish intestines,and fish cakes,were studied,and the best particle sizes and proportions were selected.This experiment determined the best particle size and proportion by studying the effects of adding different particle sizes and proportions of cel-lulose on the whiteness,water holding capacity,gel strength,total texture analysis,water distribution,and sensory aspects of fish balls,fish intestines,and fish cakes.The experiment found that the addition of cellulose could effectively improve the whiteness,water retention,gel strength,and texture characteristics of three common surimi products,and reduce the content of free water.The water holding capacity of fish balls,fish intestines,and fish cakes,gel strength,hardness,chewiness,and the proportion of water that was difficult to flow would increase with the increase of cellulose particle size,and first increase and then decrease with the increase of the addition proportion.It was found that the particle size of cellulose was 200 μm.When the addition ratio was 2％,the sensory evaluation would be more popular with consumers.After comprehensive consideration,the particle size of added cellulose was 200 μm.When the addition ratio was 2％,the quality of three common surimi products could be improved to the greatest extent,and the water holding capacity of fish balls,fish intes-tines and fish cakes can be increased by 14.5％,22.1％,and 8.9％respectively.Gel strength increased by 121.9％,108.7％,and 65.5％.Hardness increased by 97.5％,107.0％,and 158.8％.The proportion of non-flowing water increased by 0.8％,1.7％,and 1.7％.关键词
纤维素/鱼糜制品/凝胶特性/低场核磁/感官评价Key words
cellulose/surimi products/gel properties/low field nuclear magnetic resonance/sensory evaluation引用本文复制引用
程小璇,张楠,唐月,张震,李文婷,施文正,曲映红..添加不同粒径及比例的纤维素对鱼糜制品凝胶特性的影响[J].食品与发酵工业,2024,50(12):63-73,11.基金项目
"十三五"国家重点研发计划(2019YFD0902003) （2019YFD0902003）
