以金线鱼鱼糜为研究对象,研究添加南瓜浆对其凝胶特性的影响,为研发南瓜果蔬鱼丸提供依据.结果显示,添加5%的南瓜浆有助于提高鱼糜凝胶强度,但添加量过大会降低其凝胶强度.添加南瓜浆使鱼糜凝胶白度下降,黄度增加;凝胶持水性随着南瓜浆的添加呈下降趋势,蒸煮损失先上升后下降;添加南瓜浆使鱼糜凝胶中的部分不易移动水转变为了自由水,同时使鱼糜凝胶微观结构变密实,孔隙数量变小,网格结构变得大而散乱,不利于凝胶的持水.%The effects of pumpkin pulp on the gel properties of Nemipterus virgatus surimi were investigated in this paper,to develop the new vegetable fish balls. The results showed that 5%pumpkin pulp could enhance the gel strength, while more addition could induce the decrease of the gel strength. The whiteness of gel was re-duced with the addition of pumpkin pulp, while the yellowness increased. The water holding capacity of gel de-clined with the increase of pumpkin pulp. The cooking loss firstly increased, and then decreased with pumpkin pulp amount increase. The addition of pumpkin pulp induced the transformation of unease moving water to free water. Meanwhile, with the addition of pumpkin pulp, the microstructure of surimi gel became density and the number of voids reduced, the network structure tended to large and scattered, which was not benefit for holding water.
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