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首页> 外文期刊>Turkish Journal of Fisheries & Aquatic Sciences >The addition of hydrocolloids (carboxymethylcellulose, alginate and konjac) to improve the physicochemical properties and sensory characteristics of fish sausage formulated with Surimi powder.
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The addition of hydrocolloids (carboxymethylcellulose, alginate and konjac) to improve the physicochemical properties and sensory characteristics of fish sausage formulated with Surimi powder.

机译：添加水胶体（羧甲基纤维素，藻酸盐和魔芋）以改善由鱼糜粉配制的鱼香肠的理化特性和感官特性。

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摘要

Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5% carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch was prepared using frozen surimi (FS). The physicochemical properties and sensory characteristics of each sausage type were analyzed. All samples received a grade of 5 in the folding test. However, sCMC, ALG, and KJC had significantly higher (P<0.05) hardness, springiness, and cooking yield values than SP. KJC had significantly improved (P<0.05) gel strength (2255.42 g mm) compared to that of SP (1784.98 g mm). KJC also had better fat retention than sCMC and ALG. Sensory characteristics were evaluated by 12 trained panelists using a quantitative descriptive analysis (QDA). sCMC, ALG, and KJC scored higher than SP for hardness, cohesiveness, and springiness, but the scores were quite close to those of FS. The addition of CMC, alginate, or konjac did not influence the oiliness, fish flavor, and color of fish sausages. Overall, of the hydrocolloids tested, konjac was the best at improving the physicochemical properties and sensory characteristics of sausage prepared with surimi powder, followed by alginate and CMC.
机译：鱼thread使用thread鱼鱼糜粉制备，其中添加了0.5％的羧甲基纤维素（sCMC），0.5％的藻酸盐（ALG），0.5％的魔芋（KJC）或不添加水胶体（SP）。使用冷冻鱼糜（FS）制备第五批。分析了每种香肠类型的理化特性和感官特性。在折叠测试中，所有样品的等级均为5。但是，sCMC，ALG和KJC的硬度，弹性和烹饪产量值显着高于SP（P <0.05）。与SP（1784.98 g mm）相比，KJC的凝胶强度（2255.42 g mm）有显着改善（P <0.05）。 KJC还具有比sCMC和ALG更好的脂肪保留。 12位训练有素的小组成员使用定量描述分析（QDA）评估了感官特征。 sCMC，ALG和KJC在硬度，内聚性和弹性方面的得分均高于SP，但得分与FS相当。添加CMC，藻酸盐或魔芋不会影响鱼肠的油腻性，鱼的风味和颜色。总体而言，在所测试的水胶体中，魔芋在改善由鱼糜粉制成的香肠的理化特性和感官特性方面表现最佳，其次是藻酸盐和CMC。

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