κ-卡拉基南对鱼外品质的影响
Qing-Jun Wei1, Wang-Wei Zhang1, Jing-Jing Wang1
1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Food chemistry: X
|June 6, 2024
概括
最佳的鱼surimi (CSM) 凝质量是通过0.3%的 κ-carrageenan (CAR) 实现的. 较高的CAR度导致凝破裂,突出了CAR的存在.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物科学 生物聚合物科学
背景情况:
- 越来越多的高蛋白龙Surimi (CSM) 产品的需求.
- 需要了解 κ-胡卜素 (CAR) 在 CSM 凝中的作用.
研究的目的:
- 为了研究不同 κ-carrageenan (CAR) 和鱼 surimi (CSM) 度对复合凝特性的影响.
- 为了阐明CAR-CSM复合凝的内在形成过程.
主要方法:
- 在不同CAR度下分析CAR-CSM复合凝的纹理特性.
- 测量损耗,白度和β-片含量.
- 观察内部凝结构和分子间力变化.
主要成果:
- 最高质量的CAR-CSM凝的最佳CAR度为0.3%,损耗为1.62%和白度为82.35%.
- 在0.3%的CAR,β-sheet含量增加到57.18%,表明增强的凝结构.
- 超过0.3% (0.4-0.5%) 的CAR度导致内部积聚,二硫化物键转换和凝破裂.
结论:
- 0.3%的 κ-胡卜素 (CAR) 是生产高品质的鱼苏里米 (CSM) 复合凝的最佳选择.
- 过度的CAR度会破坏凝结构并导致故障.
- 结果为优化在CSM产品开发和经济价值中的CAR应用提供了建议.
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