期刊论文

中文

食品工业科技

1002-0306

2018

39

16

32-36,41

10.13386/j.issn1002-0306.2018.16.006

国家自然科学基金青年科学基金项目（31601502） 湖南省自然科学基金（2015JJ3173）

本校为第一机构

为提高低盐鱼糜制品的品质,研究了L-赖氨酸( L-Lys)添加量对低盐鱼糜凝胶的质构、色泽、持水性、水分流动性和流变特性的影响。结果表明鱼糜凝胶强度随着L- Lys添加量的增加呈现先增加后降低的趋势,添加0.1% L-Lys能够使低盐鱼糜凝胶( 1.0% NaCl)达到与对照鱼糜凝胶( 2.5% NaCl)相当的凝胶强度;随着L-Lys添加量的增大,鱼糜凝胶的pH和持水性增大,而L-Lys添加量对鱼糜凝胶色泽的影响不显著;添加L-Lys使鱼糜凝胶不易流动水的比例提高,易流动水比例降低。动态流变结果表明,G'达到第一个峰值的温度随着L-Lys添加量的增加而下降,且显著低于对照组( p < 0.05) ; G'达到最低点的温度随着L-Lys添加量的增...

In order to improving the quality of low sodium surimi,the effects of different amount of L-Lys on the texture,color, water holding capacity,moisture mobility and rheological properties of the low sodium surimi were investigated in this study.The results showed that the addition of L-Lys resulted in an initial increase followed by a decrease of the gel strength of the surimi gel,and the addition of 0.1% L- Lys enabled the low salt surimi gel( 1.0% NaCl) to achieve comparable gel strength as the control surimi gel( 2.5% NaCl) .PH and water holding rate increased,while the color had no significa...