食品与发酵工业 >

2022 , Vol. 48 >Issue 22: 26 - 33

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029751

研究报告

高密度CO2溶解和扩散方式对虾肉糜凝胶品质的影响

  • 孙钦秀 ,
  • 董安迪 ,
  • 侯倩 ,
  • 王宇晗 ,
  • 郑欧阳 ,
  • 魏帅 ,
  • 夏秋瑜 ,
  • 韩宗元 ,
  • 王泽富 ,
  • 吉宏武 ,
  • 刘书成
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁 大连,116034)
第一作者：博士,讲师(刘书成教授为通信作者,E-mail:Lsc771017@163.com)

收稿日期: 2021-10-18

  修回日期: 2021-11-11

  网络出版日期: 2022-12-20

基金资助

国家自然科学基金面上项目(31771997);广东海洋大学创新强校重大培育项目(GDOU2017052603);国家虾蟹产业技术体系建设专项(CARS-48);广东省2020年“攀登计划”项目(pdjh2020b0281);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)

收起

Effect of high-density carbon dioxide dissolution and diffusion mode on the quality of shrimp surimi gels

  • SUN Qinxiu ,
  • DONG Andi ,
  • HOU Qian ,
  • WANG Yuhan ,
  • ZHENG Ouyang ,
  • WEI Shuai ,
  • XIA Qiuyu ,
  • HAN Zongyuan ,
  • WANG Zefu ,
  • JI Hongwu ,
  • LIU Shucheng
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-10-18

  Revised date: 2021-11-11

  Online published: 2022-12-20

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摘要

高密度CO2可以诱导虾肉糜形成良好的凝胶,其溶解和扩散方式对虾肉糜凝胶品质具有重要的影响。该研究以热诱导的虾肉糜凝胶为对照,分析了纵向、横向和混合3种溶解和扩散方式对高密度CO2诱导虾肉糜凝胶品质的影响。结果表明,高密度CO2诱导的虾肉糜凝胶品质显著高于热诱导,3种高密度CO2处理方式凝胶强度比热诱导方式高29.68%~62.49%。对于3种不同溶解和扩散方式,混合溶解和扩散法制备的虾肉糜凝胶强度分别比纵向和横向溶解和扩散方式制备的凝胶高10.42%和25.28%(P<0.05)。而3种溶解和扩散方式制备凝胶的主要营养成分、感官评分、水分特性和微观结构间没有显著差异(P>0.05)。因此,混合溶解和扩散法可以用于制备高品质的虾肉糜凝胶。

关键词： 虾肉糜; 高密度CO2; 溶解和扩散方式; 凝胶品质

本文引用格式

孙钦秀 , 董安迪 , 侯倩 , 王宇晗 , 郑欧阳 , 魏帅 , 夏秋瑜 , 韩宗元 , 王泽富 , 吉宏武 , 刘书成 . 高密度CO2溶解和扩散方式对虾肉糜凝胶品质的影响[J]. 食品与发酵工业, 2022 , 48(22) : 26 -33 . DOI: 10.13995/j.cnki.11-1802/ts.029751

Abstract

High-density carbon dioxide can induce good gel formation of shrimp surimi, and its dissolution and diffusion modes have an important influence on the gel quality of shrimp surimi. The effects of longitudinal, transverse and mixed dissolution and diffusion modes on the quality of high-density carbon dioxide-induced shrimp surimi gel were analyzed in the present study, with heat-induced shrimp surimi gel as control. Results showed that the quality of shrimp surimi gel induced by high-density carbon dioxide was significantly higher than that induced by heat, and the gel strength of the three high-density CO2 treatments was 29.68%-62.49% higher than that induced by heat. For the three different dissolution and diffusion methods, the gel strength prepared by mixed dissolution and diffusion method was 10.42% and 25.28% higher than that prepared by longitudinal dissolution and diffusion method, respectively (P<0.05). However, there were no significant differences in the main nutrients, sensory scores, moisture characteristics and microstructure among the gels prepared by the three dissolution and diffusion methods (P>0.05). Therefore, the mixed dissolution and diffusion method can be used to prepare high-quality shrimp surimi gels.

Key words： shrimp surimi; high-density carbon dioxide; dissolution and diffusion mode; gel quality

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