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, the effect of the amount of pectin on the texture characteristics of silver carp surimi and related mechanisms were explored. The blank group was used as a control, with 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, reaching a minimum value of 5.66 at the 2.5% addition level. At the 0.5% addition level, the two indexes of cohesion and elasticity reach a higher value, and the taste is the best at this time; in combination with the three indexes of hardness, viscosity and chewability, in order to obtain better surimi gel characteristics, the best The amount of pectin added should be controlled at 1.5%.

Taking pectin and fish as the research object, the influence of pectin addition on the texture characteristics of the white herring gel and related mechanisms was explored, and the effect of ph, whiteness, water holding, cooking loss, gel characteristics and texture characteristics was taken as the evaluation index of PH, whiteness, water holding, cooking loss, gel characteristics and texture characteristics, and different additions (0%, 0.5%, 1.0%, 1.5%, 2.5%, 2.5%) on the effects of the catfish gel. The results show that with the increase of pectin addition, PH gradually decreases, reaching the minimum value of 5.66 when adding 2.5%. In the 0.5% added amount, cohesion and elasticity of the two indicators reached a higher value, at this time the taste is the best, comprehensive hardness, viscosity and chewability three indicators, in order to obtain better fish gel characteristics, the best pectin added should be controlled at 1.5%.

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 pH 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%.<br>