冰晶的生长调节了真空挤压的surimi基产品中异型状结构的形成:从微观结构演变和物理化学性质变化中的见解
Zhiwen Shen1, Yuxin Ding1, Yanshun Xu1
1School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
Food chemistry
|February 26, 2026
概括
这项研究揭示了结条件如何控制冰晶的形成,以改善surimi的质地和果汁性. 在-20°C的缓慢结增强了叶片结构,从而提高了surimi产品的质量.
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
- 生物物理学的生物物理.
背景情况:
- 基于苏里米的产品通常具有单调的质地,并且由于同质化的结构而缺乏果汁性.
- 开发异型状结构是提高surimi产品质量的关键.
研究的目的:
- 调查真空挤出结策略,以重建在表面上的异型状结构.
- 了解结条件和冰晶生长对苏里米叶片结构发育的影响.
主要方法:
- 真空挤出结的策略. 真空挤出结策略.
- 在 -60°C (快速) 和 -20°C (缓慢) 的控制冷实验.
- 视觉和物理化学分析以评估层状结构,冰晶形成和蛋白质构造.
主要成果:
- 冰晶的生长显著影响了状结构的形成.
- 与快速冷 (-60°C) 相比,缓慢冷 (-20°C) 产生了最佳的板状清晰度,质地和果汁度.
- 冷解周期导致更粗的冰晶和更松散的结构.
- 蛋白质形状的变化 (例如,α-螺旋到β-叶过渡) 伴随着状结构的形成.
结论:
- 冰晶的生长是调节状结构形成的关键因素.
- 拟议的冷策略为增强surimi产品质感和果汁性提供了洞察力.
- 了解蛋白质构造变化为纹理修饰提供了更深入的机械洞察力.
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