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投稿时间：2019-09-16
投稿时间：2019-09-16
中文摘要: γ-聚谷氨酸作为一种天然的食品添加剂，可以有效提高肉糜制品的品质。该文主要研究不同添加量的γ-聚谷氨酸对鲤鱼鱼糜凝胶特性的影响。结果表明：添加γ-聚谷氨酸可显著影响鲤鱼鱼糜的蒸煮损失、保水性、凝胶强度、质构和流变学性质。当γ-聚谷氨酸的添加量为0.1%时，鲤鱼鱼糜的蒸煮得率最高；当γ-聚谷氨酸的添加量为0.075%时，鲤鱼鱼糜凝胶的保水性、硬度、弹性、内聚性和咀嚼性达到最大值，且对色泽影响较小。流变学结果表明添加适量的γ-聚谷氨酸可以有效促进鲤鱼鱼糜凝胶的形成。因此，添加γ-聚谷氨酸可以有效改善鲤鱼鱼糜凝胶和流变学特性，提高淡水鱼糜制品的品质。
Abstract:As a natural food additive，γ-polyglutamic acid could improve gelation properties of minced meat products.In this study，the effects of γ-polyglutamic acid with different addition on the gelation properties of carp surimi were investigated.The results showed that the cooking yield，water-holding capacity，gel strength，texture and rheological properties of carp surimi were affected by addition of γ-polyglutamic acid.The cooking yield of carp surimi reached maximum，when the adding amount of γ-polyglutamic acid was 0.1%.Waterholding capacity，gel strength，texture and rheological properties of carp surimi reached maximum and little effect on the color was obtained，when the adding amount of γ-polyglutamic acid was 0.075%.The rheological results showed that the gelation formation of carp surimi were promoted effectively by adding γ-polyglutamic acid in reasonable amounts.In consequently，the gelation and rheological properties of carp surimi and the qualities of fresh water surimi products were enhanced by adding γ-polyglutamic acid.
文章编号：202020012 中图分类号： 文献标志码：
基金项目:河南省大宗淡水鱼产业技术体系项目（S2014-10-G2）
| 作者 | 单位 |
| 赵岩岩，王书彦，李钊，赵圣明，周威，张浩，崔震昆，李红波，莫海珍，胡梁斌 | 河南科技学院食品学院，河南新乡453003；新乡市水产品加工及安全风险控制重点实验室，河南新乡453003；陕西科技大学食品与生物工程学院，陕西西安710021 |
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