在surimi上的凝茶聚烯微凝的双重冷保护,通过向抑制冰和成分稳定
Shichen Zhu1, Xuan Wang1, Yan Jin1
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
Food chemistry
|October 21, 2024
概括
凝多微凝是为了保护苏里米免受结损伤而开发的. 这些微凝有效地抑制了冰的再结晶,并改善了surimi的质量,为抗剂开发提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 在冷储存期间,苏里米的质量下降是一个重大挑战.
- 开发有效的冷保护剂对于保持海产品质量至关重要.
研究的目的:
- 用于构建具有双重冷保护功能的凝多微凝.
- 研究这些微凝的物理化学特性和冰再结晶抑制 (IRI) 能力.
- 评估微凝对surimi质量的冷保护作用.
主要方法:
- 凝多微凝通过调整凝与茶叶多的比率来合成.
- 描述了微凝的物理化学特性,抗氧化活性和IRI能力.
- 评估了微凝剂量对surimi质量指标 (TVB-N,TBARS,硫含量,Ca2+-ATPase活性) 的影响.
- 分析了surimi内部的水分布.
主要成果:
- 微凝尺寸减少,粘度增加与更高的凝含量.
- 在GP-5微凝组表现出极好的IRI能力和抗氧化活性.
- 用2.5%微凝治疗的苏里米 (2.5G组) 在TVB-N,TBARS,硫含量和Ca2+-ATPase活性方面显示出与对照组 (S组) 相似的质量.
- 微凝促进了在苏里米的更平衡的固定水分发.
结论:
- 凝聚微凝具有双重的冷保护功能,可以作为有效的抗剂.
- 这些微凝在冷储存期间增强了surimi的质量保存.
- 这些发现为食品行业开发新型冷保护剂提供了宝贵的见解.
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