壳聚糖复配卡拉胶对鲢鱼糜品质的影响

Mixtures of chitosan plus carrageenan were examined for their effects on the mechanical and water holding properties of heat-induced gels made from washed silver carp surimi. Different types of chemical bondings in gels made at different temperature were also studied by chemical technology. SEM was used to analyze the microstructure of gels. Results showed that an addition of 0.5% (w/w)chitosan plus carrageenan with complex ratio of 1:1 could make the gel strength increased by 50%. It had similar gel strength with samples added with 7% starch and the water loss rate decreased by 19%. The chemical forces analysis indicated that electrostatic interactions and hydrogen bonds were significant increased in gels when added with chitosan plus carrageenan. Hydrogen bonds content was four times higher than that in control samples after two-stage heating procedure. A compact and homogeneous structure was observed on the gel surface with addition of chitosan plus carrageenan compared to control samples which indicated some interactions exist between protein and gums. It showed that chitosan can be widely used in food industry.