| 壳聚糖对鲢鱼糜凝胶特性的影响 |
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| 引用本文： | 张茜,夏文水.壳聚糖对鲢鱼糜凝胶特性的影响[J].水产学报,2010,34(3):342-348. |
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| 作者姓名： | 张茜 夏文水 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214122 |
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| 基金项目： | 国家“八六三”高技术研究发展计划(2007AA100401); 现代农业产业技术体系建设专项资金资助(NYCYTX-49); 食品科学与技术国家重点实验室目标导向项目(SKLF-MB-2008051) |
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| 摘 要： | 将壳聚糖添加到鲢鱼糜制品中,测定鱼糜制品的凝胶强度、全质构(TPA)、失水率和色泽,研究壳聚糖的脱乙酰度(DD)、分子量(MW)以及添加量对鲢鱼糜凝胶特性的影响,采用电镜扫描观察凝胶的微观结构,结果表明,壳聚糖DD对鱼糜制品凝胶特性影响较大,DD为64%时,凝胶强度提高了约34%,失水率减少了29.1%;壳聚糖MW对鱼糜制品的凝胶强度影响小;随着壳聚糖添加量的增加,鱼糜凝胶强度、TPA都有明显的增加,失水率减少(P<0.05),添加1.0%壳聚糖的鱼糜凝胶强度与添加4.0%淀粉的鱼糜凝胶强度相当;微观结构可看出壳聚糖与鱼糜形成网络结构。结果说明壳聚糖是鱼糜制品良好的品质改良剂。
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| 关 键 词： | 壳聚糖 鲢 鱼糜制品 凝胶 质构 |
| 收稿时间： | 6/5/2009 12:00:00 AM |
| 修稿时间： | 2009/10/11 0:00:00 |
Effects of chitosan on the gelling properties of silver carp surimi |
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| ZHANG Qian,XIA Wen-shui.Effects of chitosan on the gelling properties of silver carp surimi[J].Journal of Fisheries of China,2010,34(3):342-348. |
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| Authors: | ZHANG Qian XIA Wen-shui |
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| Affiliation: | ZHANG Qian,XIA Wen-shui (School of Food Science , Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | Chitosan was applied to surimi-based products prepared from silver carp and the effects of chitosan with different degrees of deacetylation(DD),molecular weights(M_W) and adding amounts on the gelling properties of surimi-based products were investigated. The gel strength,texture profile analysis(TPA),water loss rate and color were used as assay indicators. Also,the microstructure of the gels was analyzed with scanning electron microscopy. The results showed that addition of chitosan with 64% DD resulted in... |
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| Keywords: | chitosan silver carp (Hypopthalmichtys molitriz) surimi-based products gel texture |
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