文章摘要
张茜,夏文水.壳聚糖对鲢鱼糜凝胶特性的影响[J].水产学报,2010,34(3):342~348
壳聚糖对鲢鱼糜凝胶特性的影响
Effects of chitosan on the gelling properties of silver carp surimi
投稿时间:2009-06-05  修订日期:2009-10-11
DOI:10.3724/SP.J.1231.2010.06489
中文关键词: 壳聚糖    鱼糜制品  凝胶  质构
英文关键词: chitosan  silver carp (Hypopthalmichtys molitriz)  surimi-based products  gel  texture
基金项目:国家“八六三”高技术研究发展计划 (2007AA100401); 现代农业产业技术体系建设专项资金资助(NYCYTX-49); 食品科学与技术国家重点实验室目标导向项目(SKLF-MB-2008051)
作者单位E-mail
张茜 江南大学 zhangqian0727@yahoo.cn 
夏文水 江南大学 xiaws@jiangnan.edu.cn 
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中文摘要:
      将壳聚糖添加到鲢鱼糜制品中,测定鱼糜制品的凝胶强度、全质构(TPA)、失水率和色泽,研究壳聚糖的脱乙酰度(DD)、分子量(MW)以及添加量对鲢鱼糜凝胶特性的影响,采用电镜扫描观察凝胶的微观结构,结果表明,壳聚糖DD对鱼糜制品凝胶特性影响较大,DD为64%时,凝胶强度提高了约34%,失水率减少了29.1%;壳聚糖MW对鱼糜制品的凝胶强度影响小;随着壳聚糖添加量的增加,鱼糜凝胶强度、TPA都有明显的增加,失水率减少(P<0.05),添加1.0%壳聚糖的鱼糜凝胶强度与添加4.0%淀粉的鱼糜凝胶强度相当; 微观结构可看出壳聚糖与鱼糜形成网络结构。结果说明壳聚糖是鱼糜制品良好的品质改良剂。
英文摘要:
      Chitosan was applied to surimi based products prepared from silver carp and the effects of chitosan with different degrees of deacetylation(DD), molecular weights(MW) and adding amounts on the gelling properties of surimi based products were investigated. The gel strength, texture profile analysis(TPA), water loss rate and color were used as assay indicators. Also, the microstructure of the gels was analyzed with scanning electron microscopy. The results showed that addition of chitosan with 64% DD resulted in significant increases in both texture properties and water binding capacity. The gel strength increased approximately by 34% and water loss rate decreased by 29.1%. Chitosan with different MW had no significant effects on the gel strength. The gelling properties of surimi based products increased proportionally to the amount of chitosan added up to 1% (P<0.05). Samples added with 1.0% chitosan had similar gel strength with samples added with 4.0%starch. Scanning electron microscopy indicated that chitosan could facilitate surimi based products forming gel network. The above results showed that chitosan was a good quality enhancing agent for surimi based products, which could be used in practical applications.
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