| 摘要: |
| 为了寻找安全有效的海洋生物保水剂,本研究以海洋生物多糖/寡糖为研究对象,经多糖筛选和单因素实验确定壳聚糖1号、壳聚糖2号和海藻酸钠的最佳添加量,采用响应面优化实验确定最优复配值为：壳聚糖1号0.29 %,壳聚糖2号1.11%,海藻酸钠0.93 %,在此条件下测得的鱼丸解冻失水率为1.46±0.24 %,结果表明该多糖复配组合对鱼丸制品具有较好的保水作用。通过扫描电镜观察多糖组鱼丸的微观结构,发现其结构致密,无较大孔隙。通过本实验的开展,能够为水产品的保水保鲜剂的开发提供新思路。 |
| 关键词: 壳聚糖 海藻酸钠 保水 解冻失水率 响应面实验 |
| DOI： |
| 分类号: |
| 基金项目:中国科学院STS项目 |
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| Study on water holding effects of marine polysaccharide / oligosaccharide on surimi product |
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Wang Xueqin, Xing Ronge, Yu Huahua, Li Pengcheng
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Institute of Oceanology, Chinese Academy of Sciences
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| Abstract: |
| In order to find a safe and effective marine biological water retention agent, this study took marine polysaccharide/oligosaccharide as the research object, and determined the best addition amount of Chitosan 1, Chitosan 2 and sodium alginate through polysaccharide screening and single factor experiment, and the response surface method was used to determine the optimal complex formula: Chitosan 1 of 0.29%, Chitosan 2 of 1.11%, and sodium alginate of 0.93%, under this condition, the defrosting water loss rate of fish meatballs was 1.46±0.24%, the results showed that the compound of polysaccharide had better water holding effect on fish meatballs. The microstructure of fish meatballs in polysaccharide group was observed by scanning electron microscope, and found that the structure of fish meatballs was compact and had no larger holes. According to this experiment, it would provide a new idea for the development of water-holding and fresh-keeping agent of aquatic products. |
| Key words: Chitosan sodium alginate water-holding defrosting water loss rate response surface method |