淀粉及其他添加物对复水鲷鱼鱼糜粉凝胶特性的影响研究

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中图分类号：TS254.9 文献标志码：A 文章编号：1000-9973（2025）08-0088-08

DOI：10.3969/j.issn.1000-9973.2025.08.013

引文格式：，等.淀粉及其他添加物对复水鲷鱼鱼糜粉凝胶特性的影响研究[J].中国调味品，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

鱼糜及其制品由于营养丰富、蛋白质含量高、脂肪含量低赢得广大消费者的青睐，成为了一种备受欢迎的深加工水产品[]。（剩余12109字）