淀粉及其他添加物對復水鯛魚魚糜粉凝膠特性的影響研究

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中圖分類號：TS254.9 文獻標志碼：A 文章編號：1000-9973（2025）08-0088-08

DOI：10.3969/j.issn.1000-9973.2025.08.013

引文格式：，等.淀粉及其他添加物對復水鯛魚魚糜粉凝膠特性的影響研究[J].中國調味品，2025，50（8）：88-95，109.CUI C，ZHAO Y，CHENG YJ，etalEfectof starch and other additives on gel propertiesof rehydrated snapper surimipowder[J].China Condiment，2025，50（8）：88-95，109.

Abstract： Surimi powder is formed by drying frozen surimi and can be stored at room temperature with low delivery cost and small storage space. In order to improve the gel properties of surimi powder after rehydration，with snapper surimi powder obtained by cold air drying as the main raw material，the effects of adding diferent types of starch（corn starch，potato starch，cassava starch，wheat starch and modified cassava starch） as well as different addition amount of modified cassava starch，carrageenan and salt on the gel strength，texture properties，centrifugal loss rate，whiteness and sensory score of surimi powder after rehydration are explored. Through single factor test and Box-Behnken response surface test design， the optimal formula for surimi powder is determined.When the addition amount of modified cassva starch is

10.43% ， the addition amount of salt is 2.29% ， and the addition amount of carrageenan is 1.66% ，the effect of surimi powder after rehydration is the best，with the gel strength of （6129.86±104.43 ） g?mm and the sensory score of （89.37±0.39） points. The results of this study have provided references for the research and development of new types of surimi products and the industrial production of surimi powder products. Key words： surimi powder; gel properties； cold air drying； response surface optimization method

魚糜及其制品由于營養(yǎng)豐富、蛋白質含量高、脂肪含量低贏得廣大消費者的青睞，成為了一種備受歡迎的深加工水產品[]。（剩余12109字）