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 and texture characteristics are the main evaluation indicators. It is added to silver carp with different pectin addition levels (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%). In surimi gel, the effect of different pectin addition on surimi gel was studied. 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 indicators 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, To obtain better surimi gel characteristics, the amount of pectin should be controlled at about 1.5%. 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.

Taking pectin and white herring as the main research object, the effect and related mechanism of the addition of pectin on the texture properties of the white herring gel were explored, and the blank group of herring gels was compared with pH, whiteness, water holding, cooking loss, gel properties, and quality. The composition characteristics were the main evaluation indicators, and the different pectin additions (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%) were added to the white herring catfish gel, and the effect son of different pectin additions on the fish gel was studied. The results showed that with the increase of pectin addition, the pH of the ostre gel showed a gradual downward trend and reached a minimum value of 5.66 when adding 2.5%. In 0.5% pectin addition, cohesion and elasticity of the two indicators reached a higher value, at this time the taste is the best, through the comprehensive hardness, viscosity and chewing three qualitative indicators, if in order to obtain a better fish gel characteristics on food, the pectin added should be controlled at about 1.5% for the best. This study further explores the direct effect of pectin on the texture properties of the ostium gel and the mechanism associated with it, which helps to increase the application of pectin in the food industry, and also provides new methods and ideas for the processing, production and storage of frozen fish slugs in fish-and-fish products enterprises.

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. The 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 added to the white. Effects of different pectin content on surimi gel in silver carp surimi gel were studied. 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 could be better obtained 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>