摘要
以南湾鳙鱼为原料制作鱼丸,以鱼丸的凝胶特性和储藏期间的品质变化为评价指标,探究羟丙基二淀粉磷酸酯对鱼丸品质的影响。结果表明,与对照组相比,添加羟丙基二淀粉磷酸酯的鱼丸的凝胶强度和持水性显著上升(P<0.05),蒸煮损失率显著下降(P<0.05);随着羟丙基二淀粉磷酸酯添加量的增加,鱼丸的质构特性均呈先上升后下降的趋势,其中添加量为7%时鱼丸的品质最佳;在储藏期内,添加羟丙基二淀粉磷酸酯可减缓鱼丸的挥发性盐基氮和菌落总数等指标的变化速率。
Take Nanwan bighead fish as the raw material to make fish balls,the effect of hydroxypropyl distarch phosphate on the quality of fish balls is studied with the gel properties and quality changes of fish balls during storage as the evaluation indexes.The results show that compared with the control group,the gel strength and water holding capacity of fish balls added with hydroxypropyl distarch phosphate significantly increase(P<0.05),and the cooking loss rate significantly decreases(P<0.05).With the increase of the addition amount of hydroxypropyl distarch phosphate,the texture properties of fish balls increase firstly and then decrease,and the quality of fish balls is the best when the addition amount is 7%.During the storage period,the addition of hydroxypropyl distarch phosphate can slow down the change rates of volatile basic nitrogen and total number of colonies of fish balls.
作者
夏南
刘晓媛
常梦婷
XIA Nan;LIU Xiao-yuan;CHANG Meng-ting(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China;School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)
出处
《中国调味品》
北大核心
2025年第1期115-119,共5页
China Condiment
基金
河南省高等学校重点科研项目(22B550016)
信阳农林学院科技创新团队项目(XNKJTD-002)。
关键词
鱼丸
南湾鳙鱼
羟丙基二淀粉磷酸酯
凝胶特性
贮藏品质
fish balls
Nanwan bighead fish
hydroxypropyl distarch phosphate
gel properties
storage quality
