谷朊粉对白鲢鱼鱼糜制品凝胶特性的影响

通过测定不同加热方式下谷朊粉的添加量对鱼糜制品凝胶强度、持水性、白度以及凝胶溶解率的变化来评价鱼糜制品的品质,结果表明随着谷朊粉添加量的增加,鱼糜制品的凝胶强度逐渐增大,持水性逐渐增强,白度逐渐下降,蛋白溶解率也逐渐下降.综合以上各因素指标以及添加谷朊粉的生产成本考虑,认为当谷朊粉添加量为5%时,既能很好的保持鱼糜制品的弹性和感官,又能节约生产成本.

Effects of Wheat Gluten on the Gel Properties of Surimi Product of Silver Carp

The quality of surimi product was evaluated by a method that to determined the changes of the addition amount of wheat gluten on the gel strength,water holding capacity,the whiteness and gel soluble rate of surimi product under different heating conditions.The results showed that with the increasing of addition amount of wheat gluten,the gel strength and the water holding capacity were increasing gradually;the whiteness and the protein soluble rate were decreasing gradually.Considered the above factors and ...