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pia surimi and its paste[D]. Shanghai: Shanghai Ocean YU Y M, MA X S, YI S M, et al. Effect of bean star鄄
University, 2013. ches on the gel properties of silver carp surimi [ J].
[31]摇 余永名, 马兴胜, 仪淑敏, 等. 豆类淀粉对鲢鱼鱼糜 Modern Food Science & Technology, 2016, 32 (1):
凝胶特性的影响[J]. 现代食品科技, 2016, 32(1): 129 - 135.
129 - 135.

Improvement of Cassava Starch on Gel Properties of Adductor

Muscle Puree from Chlamys farreri

*
MI Hongbo,摇 LI Yan,摇 LI Zhenghan,摇 LI Xuepeng,摇 LIU He,摇 LI Jianrong
(College of Food Science and Technology / National R&D Branch Center of Surimi and Surimi Products Processing /

National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology
for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China)

Abstract: In order to solve the problem of single scallop product and low proportion of deep processing,
the nutritional composition of adductor muscle from Chlamys farreri was determined, and the effects of
cassava starch with different concentration on the gel strength, texture properties, water holding capacity
(WHC), whiteness, protein pattern and microstructure of scallop puree were studied in this paper. The
results showed that the content of water, crude protein, crude fat and ash in adductor muscle from Chla鄄
mys farreri was 82郾 15% , 16郾 23% , 2郾 05% and 1郾 24% , respectively. The total amount of hydrolyzed
amino acids except tryptophan was 13郾 204% . The gel strength, WHC, hardness and chewiness of Chla鄄
mys farreri puree increased and then decreased with the addition of cassava starch increasing, but there
was no significant difference in the springiness, cohesiveness and whiteness of the Chlamys farreri puree.

The electrophoresis pattern showed that the bond of myosin heavy chain was the narrowest in sample con鄄
taining 1% cassava starch, suggesting starch promoted the cross鄄linking of the Chlamys farreri puree pro鄄
tein. Optical microscopy and scanning electron microscopy indicated that a denser network structure with
smaller pores was formed when cassava starch was added to 1% or 2% . Therefore, Chlamys farreri is a
high鄄protein aquatic resource, which can be used to produce scallop gel, and 1% cassava starch has a
good improvement on the quality of Chlamys farreri gel. This paper can provide a theoretical basis for
deep processing of scallops.
Keywords: Chlamys farreri; adductor muscle; nutritional composition; cassava starch; gel properties;
protein pattern; microstructure

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