外源添加物对鱿鱼丸品质的影响

Effect of exogenous additives on the quality of squid balls

中文关键词:  鱿鱼丸品质  外源添加物  质地剖面分析  微观结构

英文关键词:squid balls  exogenous additives  texture profile analysis  microstructure

中文摘要:

      目的 探讨外源添加物对鱿鱼丸质构品质的影响, 建立优质鱿鱼丸配方工艺。方法 在单因素实验的基础上, 以鱿鱼丸硬度、弹性和内聚性为评价指标, 选择合适的因素和水平, 采用正交实验对3种外源添加物玉米淀粉、猪肉膘、谷氨酰胺转胺酶(transglutaminase, TGase)最适添加参数进行优化。结果 在基础配方上添加14%玉米淀粉, 2%猪肉膘和0.4% TGase, 鱿鱼丸综合质构品质最佳; 扫描电镜结果显示优化组鱼糜凝胶的微观结构紧密均匀, 凝胶网络致密, 无大的孔洞。结论 通过外源添加物参数优化可提高鱿鱼丸品质, 满足消费者对高品质鱿鱼丸的需求, 为水产品加工企业提供技术支持。

英文摘要:

      Objective To investigate the effects of exogenous additives on texture quality of squid balls, and establish the high quality squid ball formulation technology. Methods On the basis of single factor experiment, the hardness, elasticity and cohesiveness of squid balls were used as evaluation indexes, and the optimum adding parameters of 3 kinds of exogenous additives such as corn starch, pork fat and transglutaminase (TGase) were optimized by orthogonal experiment. Results The texture quality was best when adding 14% corn starch, 2% pork fat and 0.4% TGase into basic formula. In addition, the results in microstructure images showed that the microstructure of the optimized group was tight and uniform, the gel network was dense, and there were no large holes. Conclusion The quality of squid balls can be improved by optimizing the parameters of exogenous additives to meet the different needs of consumers for squid balls, and provide technical support for aquatic products processing enterprises at the same time.