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 characteristics of silver carp surimi gel and related mechanisms were investigated. 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 for silver carp surimi. Effects of gel 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 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, to explore the effect of the addition of pectin on the texture characteristics of the white herring gel and related mechanisms, with the blank group of herring gel as a comparison, with pH, whiteness, water holding, cooking loss, gel characteristics, texture characteristics as the main evaluation indicators, take different pectin addition (0%, 0.5%, 1.0%, 1.5%, 2.5%, 2.5%) on the effect of white fish gel. 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. 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 surimi 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 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>