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1、※基础研究食品科学2010,Vol.31,No.0355制备条件对鱼肉-魔芋胶复合凝胶品质的影响杨莉莉1,2,熊善柏1,2,*,孙建清1,2(1.华中农业大学食品科学技术学院,湖北武汉430070;2.湖北省水产品加工工程技术研究中心,湖北武汉430070)摘要:以魔芋精粉与白鲢鱼肉为主要原料,研究加盐顺序、魔芋胶类型、加热成型及冷却方式对鱼肉-可逆魔芋胶复合凝胶的质构、白度、持水率、感官品质以及微观结构(通过电子扫描显微镜和H-E染色)的影响,以确定复合凝胶食品的制备工艺。结果表明:食盐的添加顺序对复合凝胶的品质有明显影响,先将50%
2、鱼肉与50%可逆魔芋胶混匀、再加入1.5%食盐所制得的复合凝胶的品质最好,凝胶内部结构致密,硬度和持水性较高。采用一段加热和两段加热所制得的复合凝胶的质构特性和感官品质没有明显差异,但一段加热成型所制得复合凝胶的白度和持水性高于两段成型的,且显微结构更加致密。添加可逆魔芋凝胶制得的鱼肉-可逆魔芋胶复合凝胶的质构、白度、持水性及感官品质高于添加魔芋溶胶和不可逆魔芋凝胶的。关键词:可逆魔芋胶;质构;白度;感官品质;微观结构EffectofProcessingTechnologyonPropertiesofSurimi-KonjacCompo
3、undGelYANGLi-li1,2,XIONGShan-bai1,2,*,SUNJian-qing1,2(1.CollegeofFoodScienceandTechnology,HuazhongAgriculturalUniversity,Wuhan430070,China;2.AquaticProductEngineeringandTechnologyResearchCenterofHubeiProvince,Wuhan430070,China)Abstract:Inordertooptimizethepreparationproc
4、essingofsurimi-konjaccompoundgel,konjacpowderandsilvercarpsurimiwereusedasthematerialstoinvestigatetheeffectsofprocessingtechnologiesincludingadditionorderofNaCl,konjacgeltypes,heatingandcoolingmethodsontextureproperties,whiteness,water-holdingcapacity(WHC)andsensoryqual
5、ityofsurimi-reversiblekonjacgel.Inaddition,themicrostructureofthiscompoundgelwasexaminedusingscanningelectronmicroscopeandHEstaining.ResultsindicatedthatNaCladditionorderhadasignificanteffectontexturalpropertiesofthecompoundgel.Thebestqualityofthecompoundgelwasachievedth
6、roughmixing50%surimiand50%reversiblekonjacgelfollowedbyadding1.5%NaCl,whichrevealedcompactmicrostructure,highhardnessandWHC.Meanwhile,noobviousdifferenceintexturalpropertiesandsensoryqualityofthecompoundgelwasobservedbetweenone-stepheatingandtwo-stepheating.However,one-s
7、tepheatingprovidedhigherwhiteness,WHCandmorecompactedmicrostructureforthecompoundgel.Moreover,reversiblekonjacgelofferedhighertextureproperties,whiteness,WHCandsensoryqualityofthecompoundgelthankonjacsolorirreversiblekonjacgel.Keywords:reversiblekonjacgel;texturalpropert
8、y;whiteness;microstructure中图分类号:TS201.7文献标识码:A文章编号:1002-6630(2010)03-0055-05魔芋(Amorphalluskonjac)精粉的主要成