期刊论文

Fu, Xiangjin(drxjfu@163.com)

中文

食品科学

1002-6630

2017

38

1

154-158

10.7506/spkx1002-6630-201701025

国家留学基金项目(201408430270) 湖南省2011协同创新中心项目(湘教通〔2013〕448号)

本校为第一机构

为提高冷冻鱼面的品质,研究海藻糖对冷冻鱼面冻融稳定性的影响。采用质构仪研究了海藻糖对冻融循环过程中冷冻鱼面品质的影响,采用低场核磁共振测定了冷冻鱼面冻融过程中水分迁移、分布状态,研究了海藻糖改善冷冻鱼面冻融稳定性的机制。结果显示,添加2%海藻糖(m/m)使鱼面的拉断力从110.7 g提高到133.9 g;反复冻融4次后空白鱼面拉断力降低了35.0 g,添加2%海藻糖(m/m)鱼面的拉断力降低了21.1 g,其拉断力仍与新鲜空白对照鱼面的拉断力相当;海藻糖可以调整鱼面中水分状态,使结合水含量增加,自由水含量减少;海藻糖还能有效抑制水分从表面向鱼面芯部迁移,因此有利于保留鱼面"筋道"的口感。综上,海藻糖...

In order to improve the quality of frozen fish noodles, the effect of trehalose on the texture changes of frozen fish noodles during freeze-thaw cycles was investigated. Meanwhile, the mechanism of action of trehalose for improving the stability of frozen fish noodles was explored by monitoring moisture migration and distribution with low field nuclear magnetic resonance (LF-NMR). Texture analysis showed that breaking force (BF) of fish noodles increased from 110.7 g to 133.9 g by adding 2% trehalose (m/m). After four freeze-thaw cycles, BF decreased by 35.0 g and 21.1 g for fish noodles witho...