在冷解周期期间,土豆泥的质量恶化:从水分和微观结构的角度来看
Yingying Yu1, Wuyin Weng1, Zhongyang Ren1
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Food chemistry: X
|September 16, 2024
概括
冷解周期通过改变水分,微观结构和风味来降低土豆质量. 这些变化会影响硬度,可性,并产生不良的风味化合物,影响冷食品.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 冷链管理对于保持食品质量至关重要.
- 温度波动可能会对加工食品产生负面影响,例如土豆泥.
研究的目的:
- 调查结解周期 (FTC) 对土豆泥的影响.
- 分析物理化学性质,湿度,微观结构和风味的变化.
主要方法:
- 模拟的冷链销售温度.
- 物理化学性质的分析.
- 湿度分布分析. 湿度分布分析.
- 微结构检查. 微结构检查.
- 味道化合物分析.
主要成果:
- FTC降低了硬度和可性.
- 水从受束的状态迁移到受弱束的状态.
- FTC削弱了粉和蛋白质之间的粘合力,损坏了颗粒结构.
- 脂肪的氧化和降解增加了八和非门,恶化了味道.
结论:
- FTC显著改变了土豆泥的质量.
- 了解这些影响是改善冷土豆泥产品的关键.
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