以果胶、白鲢鱼糜为主要研究对象，探究果胶的添加量对白鲢鱼糜凝胶质构特性

Taking pectin and silver carp surimi as the main research objects, the effect of the amount of pectin on the texture properties of silver carp surimi gel and related mechanisms were explored. The blank group surimi gel was used as a control, with pH, ​​whiteness, Water holding capacity, cooking loss, gel characteristics, texture characteristics are the main evaluation indicators, and different pectin addition levels (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%) are used to coagulate silver carp The impact of plastic products. The results showed that with the increase of pectin addition, the pH of surimi gel showed a gradual downward trend, and reached a minimum value of 5.66 at the addition of 2.5%. When 0.5% pectin is added, the two indexes of cohesion and elasticity reach a higher value, and the taste is the best at this time; judging from the three texture indexes of hardness, viscosity and chewability, if To obtain better surimi gel characteristics, the amount of pectin added should be controlled at about 1.5% as the best. This study further explores the direct effect of pectin on the texture characteristics of surimi gel and its related mechanism, which helps to increase the application of pectin in the food industry and also for the processing and production of frozen surimi for surimi product enterprises. , Storage provides new methods and ideas.

以果胶、白鲢鱼糜为主要研究对象，探究果胶的添加量对白鲢鱼糜凝胶质构特性的影响及相关机理，以空白组鱼糜凝胶为对照，以pH、白度、持水性、蒸煮损失、凝胶特性、质构特性为主要评价的指标，取不同的果胶添加量（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，鱼糜凝胶的pH呈现逐步下降趋势，并在2.5%添加量时达到最低值5.66。在0.5%果胶添加量时，内聚力和弹性两个指标均达到较高的数值，此时口感最佳；通过综合硬度、黏性和咀嚼性这三个质构指标来看，若为了在食品上获得较好的鱼糜凝胶特性，则果胶添加量应控制在1.5%左右为最佳。本研究进一步探究果胶对鱼糜凝胶质构特性的直接影响及与之相关的机理，有助于增加果胶在食品工业上的应用，也为鱼糜制品企业的冷冻鱼糜加工、生产、贮藏提供了新的方法和思路。

Taking pectin and silver carp surimi as the main research object, the effects of pectin addition on the gel texture characteristics of silver carp surimi were investigated. The surimi gel of the blank group was taken as the control. PH, whiteness, water holding capacity, cooking loss, gel characteristics and texture characteristics were taken as the main evaluation indexes, and different pectin content (0%, 0.5%, 1%, 1.5%, 2%, 2.5%) were applied to the silver carp. Effects of gel products. The results showed that with the increase of pectin addition, the pH of surimi gel gradually decreased, and the lowest value was 5.66 when the amount of pectin was added to 2.5%. When the 0.5% pectin content was added, two indexes of cohesion and elasticity reached a higher value. At that time, the taste was the best. By combining the three texture indexes of hardness, viscosity and chewiness, if the quality of surimi gel was better in food, the addition of pectin should be controlled at about 1.5%. This study further explored the direct effect of pectin on the texture characteristics of surimi gel, and the related mechanism. It helps to increase the application of pectin in the food industry, and also provides a new method and idea for the processing, production and storage of frozen surimi in surimi products enterprises.<br>