探讨不同水分含量及状态对鱼糜凝胶高温处理热稳定性的影响。将鱼糜中添加不同保水剂制成凝胶,经冷风干燥一定时间后进行高温处理,测量冷风干燥不同时间后水分含量、水分活度和水分状态的变化,通过5分法评分标准评定高温处理后鱼糜凝胶的凝胶特性。结果表明:随着冷风干燥时间的延长,空白组及添加保水剂组的鱼糜凝胶的水分含量均呈现相同的下降趋势,水分活度也呈现一定的下降趋势,但下降幅度不尽相同,鱼糜凝胶中的不易流动水和自由水的含量均有一定程度的变化,另外,高温处理后鱼糜凝胶的凝胶特性呈现上升的趋势。说明降低水分含量可有效提高高温处理鱼糜凝胶的凝胶特性,同时可通过添加保水剂改变水分活度和水分状态从而进一步提高鱼糜凝胶的高温处理热稳定性。

To explore the effects of different moisture content and moisture state to the thermal stability of surimi gels with high-temperature treatment.Surimi gels was prepared with different water retaining agents,then treated with high temperature.The moisture content,water activity and moisture status changes of the gel after cold-drying was tested.The gel properties were evaluated by a five-point grading system.With the cold drying time increasing,the moisture content of the surimi gels with or without water retaining agents showed the same downward trend.The water activity also decreased,but the decline rate is not the same.Immobilized water and free water content of the surimi gels changed.After high-temperature treatment,the gel properties showed an upward trend.Reducing the moisture content can effectively improve the gel properties with high-temperature treatment.Moreover,water retaining agents can change the water activity and moisture state to further improve the thermal stability of the surimi gels.