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重温诱导的凝特性变化和基于surimi的海鲜的风味演变:影响和机制

Lingxiang Bao¹, Ruizhi Yang¹, Dieynabou Diao¹

¹School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China.

|October 15, 2024

概括

再加热surimi产品通过增加氨基酸来增强乌玛米和甜味. 然而,高于90°C的温度可以产生不良的加热口味和损坏纹理.

科学领域:

食品科学食品科学食品科学
感官科学感官科学
蛋白质化学蛋白质化学

背景情况:

苏里米产品在重新加热时容易发生凝特性和风味的变化.
了解热加工的影响对于保持产品质量至关重要.

研究的目的:

为了研究不同加热温度对surimi凝特性的影响.
分析热处理引起的相关风味变化.

主要方法:

苏里米产品经历了各种不同的重新加热温度 (90°C至121°C).
分析包括评估凝性质,氨基酸概况,梅拉德和斯特雷克反应以及挥发性化合物 (如 furan) 的形成.

主要成果:

再加热温度 (90°C-121°C) 的增加导致了更高的乌玛米和甜味氨基酸,增强了味道.
再加热促进了梅拉德和斯特雷克反应,减少了化物/,但也减少了白度.
90°C再加热保存了质地,避免了加热后的风味 (WOF),而≥100°C产生了和降解的凝结构.

结论:

再加热温度显著影响surimi产品的感觉特性.
在90°C的最佳加热平衡了可取的风味增强,同时保持了质地,避免了WOF.
较高的温度 (≥100°C) 通过促进WOF和结构损坏,对surimi质量产生负面影响.

关键词:

凝的特性凝的特性再加热处理方法再加热处理方法苏里米是这样的.味道的演变味道的演变在WOF中使用的物质.

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