Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels
Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels
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DOI：
10.1046/j.1365-2621.2002.00577.x
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发表时间：
2002-04-01
影响因子：
3.3
通讯作者：
Chiang, BH
中科院分区：
文献类型：
--
作者：
Hsu, CK;Chiang, BH
水分、油脂、淀粉的影响。研究了碳酸钙和二氧化钛对鱼糜凝胶色泽和质地的影响。水分和油含量的增加使L*值升高，但使b*值降低。碳酸钙和二氧化钛增加了L*值，马铃薯淀粉降低了b*值。当油的添加量达到8%时，会影响鱼糜凝胶的结构性能，但在保持最终含水量不变的情况下，增加油的含量会显著降低鱼糜凝胶的硬度。
The effects of moisture, oil, starch. calcium carbonate and titanium dioxide on the colour and texture properties of surimi gels were studied. Increasing the moisture or oil contents raised the L* values but reduced the b* values. Calcium carbonate and titanium dioxide increased the L* values, while potato starch decreased the b* values. The addition of oil up to the 8% level affected textural properties, but increasing the oil content while maintaining final moisture content constant could significantly decrease the hardness of surimi gels.