κ-卡拉胶和魔芋胶及其复配对咸蛋清鱼糜混合凝胶品质的改良

Effect ofκ-carrageenan, konjac glucomannan and their compounds on the gel quality of tilapia surimi added with salted egg white

摘要: 研究了κ-卡拉胶和魔芋胶及其复配在添加了咸蛋清的罗非鱼鱼糜凝胶中的应用,通过质构测定和感官评价,结果发现:κ-卡拉胶和魔芋胶及其复配均能够显著提高鱼糜凝胶的凝胶强度和持水力（p<0.05）,随着添加量的增大,鱼糜凝胶断面也逐渐变得粗糙从而影响其质构。当κ-卡拉胶与魔芋胶的质量比为2:1,添加量为0.1%时,咸蛋清鱼糜凝胶品质较好,整体接受性强。

Abstract: The effects ofκ-carrageenan (κCG) , Konjac glucomannan (KGM) and their compounds on the gel qualities of tilapia surimi added with salted egg white (SEW) were investigated by texture analysis and sensory evaluation.Results showed that the gel strength and water retention properties of surimi gel were enhanced significantly (p<0.05) .Surface roughness of the cross-section on the gel was increased with increasing addition ofκCG and KGM.Gel properties and flavor of tilapia surimi added with SEW had the highest satisfaction when the ratio ofκCG to KGM was 2:1 (w/w) and the optimum addition level was 0.1%.