文献类型：期刊文献

中文题名：虾肉和鱼肉混合肉糜凝胶特性的研究

英文题名：Study on gel properties of surimi mixed by shrimp and fish meat

作者：袁莉莉[1];刘书成[1];解万翠[1];吉宏武[1];毛伟杰[1]

机构：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088

年份：2013

卷号：34

期号：12

起止页码：246

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：国家虾产业技术体系建设(CARS-48)

语种：中文

中文关键词：虾肉糜;鱼糜;质构;白度;失水率

外文关键词：shrimp; surimi ;texture ; whiteness ;water loss rate

中文摘要：以冷冻虾仁和冷冻鱼糜为主要原料,以破断力和凹陷深度为指标,探索了虾肉糜和鱼糜的最佳混合比例,及添加鱼糜对混合肉糜的白度和失水率的影响。在此基础上还研究了混合肉糜的凝胶化条件,木薯淀粉、大豆分离蛋白、大豆油及乳酸钙对混合肉糜质构的影响。结果表明,虾肉和鱼肉的最佳混合比例为7∶3;添加鱼糜对混合肉糜的白度影响不显著(p>0.05),但可以降低肉糜的失水率;混合肉糜的最佳凝胶化条件为30℃90min;木薯淀粉和大豆分离蛋白可以显著提高混合肉糜的硬度(p<0.05);添加10%大豆油可以提高混合肉糜的硬度和弹性;乳酸钙在添加量为0.25%时,可以提高混合肉糜的硬度。

外文摘要：The objective of this study was to determine the blend rates of frozen surimi and shrimp,using gel strength and depression depth as index. On the basis of that,its influence on water loss rate and whiteness were studied. Then the optimal setting condition of mixed minced shrimp was studied. At last,the influence of starch,soybean oil,isolated soybean protein and calcium lactate on the gelling characteristics of mixed surimi were analysed. The data showed that the optimal blend rate for shrimp and surimi was from 7 to 3 and the best setting condition of mixed shrimp surimi was keeping at 60℃ for 90min. surimi had little influence on the whiteness （p〉0.05） and could enhance the water-keeping ability. Materials,namely,starch and soybean isolated protein could significantly enhance the break force and break distance of the mixed shrimp surimi（p〈 0.05）. The optimal levels for soybean oil was 10% ,which could enhance the break force and break distance of the mixed surimi. Calcium lactate could enhance the break force of the mixed surimi at the level of 0.25%.