"低温保存再加熱"の手続きを受けたシルバーカープスーリミゲル:ゲルと味の特性
Xin Jiang1, Sixi Liu1, Qianqian Liang1
1College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Food chemistry
|September 3, 2025
まとめ
"低温保存再加熱"プロセスは,シルバーカープのスーリミゲルの質感と味に影響します. 冷凍保存は安定性を保ち,再加熱は凍結解凍損傷後の質感を改善し,味の化合物を変化させます.
科学分野:
- 食品科学
- 感覚分析
- 生物化学
背景:
- サーミゲルの加工には加熱,貯蔵,再加熱が含まれており,製品の品質に影響を及ぼします.
- これらの手順が感覚特性に与える影響を理解することは,シリミの製品開発を最適化するために不可欠です.
研究 の 目的:
- 効果を調査するために
- 加熱-低温貯蔵-再加熱
- ] シルバーカープ・スーリミゲルの感覚特性に関する手順です.
- ゲルの質感の変化,水分保持,味の化合物,味の先駆者を分析する.
主な方法:
- 評価されたゲルの質感 (断裂力,硬さ,弾性) と水分保持能力
- ガスクロマトグラフィー・マススペクトロメトリーを用いて,揮発性および非揮発性アロマ化合物を分析した.
- アミノ酸,ヌクレオチド (AMP,IMP),有機酸を含む,評価された風味前駆物質.
主要な成果:
- 冷凍保存は,シリミゲルの構造的安定性を維持し,凍結解凍サイクルは,破裂力,硬さ,および水分保持能力を低下させた.
- 再加熱は凍結解凍サイクル後の質感を改善したが,弾力性は低下した.
- 低温貯蔵によりヘクサナルと1-オクテン-3-オールが増加し,再加熱により窒素と硫黄を含む化合物が生成された.
- AMP,IMP,および有機酸は貯蔵および再加熱中に増加し,自由アミノ酸は減少した.
- 味覚前駆体分析では アミノ酸の総量が減少し 飽和脂肪酸の量が増加した.
結論:
- その
- 加熱-低温貯蔵-再加熱
- ] プロセスは,シルバーカープのスーリミゲルの質感と味のプロフィールに大きな影響を与えます.
- 再加熱は,凍結解凍サイクルによって引き起こされる負の質感変化を軽減することができます.
- この発見は,スーリミ製品の加工と品質を向上させるための理論的基礎を提供します.
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