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 properties 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 indexes of cohesion and elasticity reach a higher value, and the taste is the best at this time; considering the three indexes of hardness, viscosity and chewability, if in order to obtain better surimi gel properties, The optimal amount of pectin should be controlled at about 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.

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 used to evaluate the effects of the white herring gel, and the different additions (0%, 0.5%, 1.0%, 1.5%, 2.5%) were taken. The results showed that with the increase of pectin addition, pH gradually decreased and reached a 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, if in order to obtain a better fish gel characteristics, then the best pectin added should be controlled at about 1.5%. This study explores the influence of pectin on the texture characteristics of ostre gel and related mechanisms, which can help to increase the application of pectin in food, and also provide new ideas for processing, production and storage of fish and crucive products enterprises.

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%, cohesive force and elasticity of two indicators reach a higher value, the taste is the best at this time; comprehensive hardness, viscosity and chewing properties of three indicators, if in order to obtain better surimi gel characteristics, the best amount of pectin should be controlled at about 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>