以果胶、鱼糜为研究对象，探究果胶添加量对白鲢鱼糜凝胶质构特性的影响及相

Taking pectin and surimi as the research objects, to explore the effect of pectin addition on the texture characteristics of silver carp surimi gel and related mechanisms, with the blank group as the control, pH, whiteness, water retention, cooking loss, gel The characteristics and texture characteristics are evaluation indexes, and the effects of different addition amounts (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%) on the silver carp surimi gel products are taken. The results show that as the amount of pectin added increases, the pH gradually decreases and reaches a minimum value of 5.66 at the 2.5% addition level. At the 0.5% addition level, the two indicators of cohesion and elasticity reach a higher value, and the taste is the best at this time; the three indexes of hardness, viscosity and chewability are combined. The amount of pectin added should be controlled at 1.5%. This study explores the effect of pectin on the texture characteristics of surimi gel and related mechanisms, which helps to increase the application of pectin in food, and also provides new ideas for the processing, production and storage of surimi products companies.

以果胶、鱼糜为研究对象，探究果胶添加量对白鲢鱼糜凝胶质构特性的影响及相关机理，以空白组为对照，以pH、白度、持水性、蒸煮损失、凝胶特性、质构特性为评价指标，取不同添加量（0%、0.5%、1.0%、1.5%、2.0%、2.5%）对白鲢鱼糜凝胶制品的影响。结果表明，随着果胶添加量的增加，pH逐步下降，并在2.5%添加量时达到最低值5.66。在0.5%添加量时，内聚力和弹性两个指标达到较高数值，此时口感最佳；综合硬度、黏性和咀嚼性三个指标，为了获得较好的鱼糜凝胶特性，最佳的果胶添加量应控制在1.5%。本研究探究果胶对鱼糜凝胶质构特性的影响及相关机理，有助于增加果胶在食品上的应用，也为鱼糜制品企业的加工、生产、贮藏提供了新的思路。

Taking pectin and surimi as the object of study, the effects of pectin addition on the gel texture characteristics of silver carp surimi were investigated. The blank group was used as the control. The effects of different dosage (0%, 0.5%, 1%, 1.5%, 2%, 2.5%) on the gel products of silver carp surimi were evaluated by pH, whiteness, water holding capacity, cooking loss, gel characteristics and texture characteristics. The results showed that the pH value decreased with the increase of pectin content, and reached the lowest value of 5.66 at 2.5%. When adding 0.5%, cohesion and elasticity of two indicators reached a higher value, the taste was the best; comprehensive hardness, viscosity and chewing three indicators, in order to obtain better surimi gel characteristics, the best amount of pectin should be controlled at 1.5%. This study explored the effects of pectin on the texture characteristics of surimi gel, and the related mechanism. It helps to increase the application of pectin in food, and provides a new way of thinking for processing, producing and storing surimi products.<br>