摘要
综述了不同外源添加物及新型辅助加工技术对鱼糜凝胶过程储能和损耗模量的影响,从动态流变学角度,阐述鱼糜凝胶形成的机制,并展望了辅助加工技术和新型外源添加物在改善鱼糜凝胶性能和低盐鱼糜制品质地等方面的潜力。
The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected.
作者
陈婷婷
郭全友
包海蓉
CHEN Ting-ting;GUO Quan-you;BAO Hai-rong(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation〔Shanghai〕,Ministry of Agriculture,Shanghai 201306,China;Shanghai Engineering Reserarch Center of Aquatic-Product Processing and Preservation,Shanghai 201306,China)
出处
《食品与机械》
CSCD
北大核心
2023年第2期214-220,235,共8页
Food and Machinery
基金
国家重点研发计划“蓝色粮仓科技创新”专项(编号:2020YFD0901203)
中国水产科学研究院基本科研业务费资助项目(编号:2020TD68)。
关键词
鱼糜凝胶
温度扫描
淀粉
亲水胶体
蛋白类物质
超声处理
电子束辐照
超高压技术
surimi gel
temperature scanning
starch
hydrophilic colloid
protein substance
ultrasonic treatment
electron beam irradiation
ultra high pressure
作者简介
陈婷婷,女,上海海洋大学在读硕士研究生;通信作者:包海蓉(1969-),女,上海海洋大学副教授,博士。E-mail:hrbao@shou.edu.cn。
