茯苓全粉对白鲢鱼糜凝胶特性的影响

以淡水鱼糜和茯苓全粉为研究对象，在白鲢鱼鱼糜中添加不同含量的茯苓全粉（0、1%、2%、3%、4%、5%），分析其对鱼糜持水性、蒸煮度、凝胶强度、白度值以及质构分析（Texture profile analysis，TPA）指标的影响。结果表明，随着茯苓全粉添加量的增加，鱼糜制品的持水性、蒸煮率、白度值等均呈现先增大后减小的趋势，且与空白组相比，茯苓全粉的加入能够明显提高鱼糜凝胶的凝胶强度、硬度、弹性以及咀嚼度。当茯苓全粉添加量为2%时，白鲢鱼鱼糜制品持水性最好为80.73%，凝胶强度最大为642.886 g·cm，蒸煮损失率最小为6.94%，白度值最大为79.93，硬度、弹性、内聚力、咀嚼度均达到最大值，分别为2299.245 g、0.973%、0.859 g、1838.410 g，质构特性最好。本实验为淡水鱼糜制品的生产提供了理论依据。

Effect of Poria cocos Full Powder on Surimi Gel

Taking fresh water surimi and Poria cocos full powder as research subjects, different contents of Poria cocos full powder(0, 1%, 2%, 3%, 4%, 5%) were added into the surimi of silver carp to analyze the effects of water retention, cooking degree, gel strength, whiteness value and texture profile analysis(TPA) index. The results showed that with the increasing of Poria cocos full powder, the water holding capacity, cooking rate and whiteness value of the surimi products all increased first and then decreased. Compared with the blank group, the addition of Poria cocos full powder could significantly improve the gel strength, hardness, elasticity and chewiness of surimi gel. When the Poria cocos full powder was 2%, the best water holding capacity of silver carp surimi products was 80.73%, the maximum gel strength was 642.886 g·cm, the minimum cooking loss rate was 6.94%, and the maximum whiteness value was 79.93. The hardness, elasticity, cohesion, and chewiness all reached the maximum, which were 2299.245 g, 0.973%, 0.859 g, and 1838.410 g, respectively, with the best textural properties. This experiment would provide a theoretical basis for the production of freshwater surimi products.