广西科学院学报2025，Vol.41Issue(4)：412-419,8.DOI:10.13657/j.cnki.gxkxyxb.20260107.005
淀粉种类和用量对巴沙鱼鱼丸品质及冻融稳定性的影响
Effects of Types and Amounts of Starch on Quality and Freeze-Thaw Stability of Pangasius bocourti Balls
摘要
Abstract
To enhance the quality and freeze-thaw stability of Pangasius bocourti balls,this study investigated the effects of different types of starch(potato starch,corn starch,cassava starch,and wheat starch)on the textural properties,whiteness,water-holding capacity,and boiling loss rate of P.bocourti balls.On this basis,the action law of the starch with the best effect under different addition amounts was further analyzed.The results showed that when the addition amount of various starches was 12％,corn starch had the best effect on improving the texture characteristics of P.bocourti balls.Corn starch significantly increased the hardness,chewiness and gumminess of P.bocourti balls(P＜0.05),which were 69.5％,43.1％and 48.0％higher than those of P.bocourti balls without starch,respectively.At the same time,it also increased whiteness and reduced boiling loss rate.With the increase of corn starch addition,the hardness,chewiness and gumminess of P.bocourti balls showed a fluctuating upward trend.After three freeze-thaw cycles,the hardness,chewi-ness and gumminess of P.bocourti balls decreased,and the elasticity increased slightly,but the overall differ-ence was not significant(P＞0.05).In summary,the addition of corn starch can effectively improve the tex-ture characteristics,appearance and water-holding capacity of P.bocourti balls,and improve its freeze-thaw stability to a certain extent,which has a good application potential.关键词
巴沙鱼鱼丸/淀粉/冻融/质构/水煮损失率Key words
Pangasius bocourti balls/starch/freeze-thaw/texture/boiling lost rate分类
轻工纺织引用本文复制引用
覃海波,余庆,庞镇,钟文军,黄纪民,吴钊龙,师德强,韦云伊,李秉正..淀粉种类和用量对巴沙鱼鱼丸品质及冻融稳定性的影响[J].广西科学院学报,2025,41(4):412-419,8.基金项目
广西重点研发计划项目(桂科AB25069386),广西重点实验室运行补助项目(23-026-13),桂林市重点研发计划项目(20230106-1)和广西科学院创新团队启动经费项目(CQ-E-2419)资助. （桂科AB25069386）
