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| 玉米淀粉及氯化钙对草鱼鱼糜热凝胶特性的影响 | |
| 引用本文： | 吴涛,冯武,茅林春.玉米淀粉及氯化钙对草鱼鱼糜热凝胶特性的影响[J].湖北农业科学,2010,49(3). |
| 作者姓名： | 吴涛 冯武 茅林春 |
| 作者单位： | 1. 长江大学生命科学学院,湖北荆州,434025 2. 华中农业大学食品科技学院,武汉,430070 3. 浙江大学生物系统工程与食品科学学院,杭州,310029 |
| 基金项目： | 长江大学博士发展基金项目 |
| 摘 要： | 将玉米淀粉及氯化钙添加到草鱼鱼糜中,通过对鱼糜热凝胶pH值、色泽、质构特性以及持水性的测定,评价了玉米淀粉及氯化钙对于鱼糜热凝胶特性的影响。结果表明,氯化钙能使鱼糜热凝胶白色度升高,弹性及凝聚性增强而降低其pH值及持水性。玉米淀粉成分的存在能够增强鱼糜凝胶的持水性。添加玉米淀粉与2g/kg氯化钙的组合能够一定程度上改善鱼糜热凝胶的色泽、质构特性以及持水性。 |
| 关 键 词： | 草鱼 鱼糕 热凝胶特性 玉米淀粉 氯化钙 |
Influence of Corn Starch and Calcium Chloride on Gelling Properties of Kamaboko Gels from Grass Carp (Ctenopharyngodon idellus) |
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| Abstract: | Corn starch and calcium chloride were added to kamaboko gels made from grass carp surimi, and the correlative influences on gelling quality was evaluated by pH, color, texture and expressible water. Calcium chloride increased the whiteness, springiness, cohesiveness, but decreased the pH value and water holding capacity of the gels. When com starch was added in gels, expressible water decreased. Addition with com starch and 0.2% calcium chloride was considered as a promising approach in the processing of grass carp gels to improve thermal gelling properties. |
| Keywords: | grass carp kamaboko gels gelling properties com starch calcium chloride |
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