摘要
研究亲水胶体的类型和添加量对竹荚鱼鱼糜流变性质的影响。通过对竹荚鱼鱼糜升温阶段和降温阶段的动态流变性质的测定,结果表明:添加可得胶、罗望子胶、魔芋胶、卡拉胶、琼胶和CMC能显著提高竹荚鱼鱼糜在升温过程中的弹性模量峰值G'm、95℃弹性模量G'95和降温过程的胶凝速率常数k和20℃弹性模量G20',瓜儿胶和海藻酸钠对G'm、G'95、k和G'20无显著影响;黄原胶、果胶降低了G'm、G'95、k和G'20。胶凝速率常数k与G'20有正相关性,即胶凝速率越快,形成凝胶的弹性模量越大,凝胶强度也越大。
An MCR101-type rheometer was used to study the effects of various kinds and amounts of hydrocolloid on rheological properties of horse mackerel surimi. The results showed that the single addition of curdlan, tamarind gum, konjac, carragineen, agar and CMC was able to significantly increase the peak of storage modulus （G＇m） and storage modulus of 95℃C （G＇95） during heating and gelation rate （k） and storage modulus of 20 ℃ （G＇20） during chilling. Guar gum and alginate both showed little effect on the dynamic rheological properties of horse mackerel surimi while xanthan both gum and pectin exhibited a negative effect on the above dynamic rheological properties. There was a positive correlation between k and G＇20, that is, the higher the gelation rate, the stronger the gel strength of surimi gel.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第17期52-55,共4页
Food Science
基金
2008年度山东省博士后创新项目(200803105)
国家"863"计划项目(2006AA09Z430
2006AA09Z444)
关键词
亲水胶体
竹荚鱼
鱼糜
凝胶
流变性
hydrocolloids
horse makerel
surimi
gel
rheological properties
