食品与发酵工业 >

2024 , Vol. 50 >Issue 22: 233 - 238

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038028

研究报告

CaCl2浓度对海带褐藻胶食用颗粒品质特性的影响

  • 李颖 ,
  • 陈婷茹 ,
  • 陈继承 ,
  • 范霖澳 ,
  • 王茵 ,
  • 刘智禹
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  • 1(福建农林大学 食品科学学院,福建 福州,350002)
    2(福建省水产研究所 国家海水鱼类加工技术研发中心,福建省海洋生物增养殖与高值化利用重点实验室,福建 厦门,361013)
第一作者:硕士研究生(王茵助理研究员和刘智禹教授级高工为共同通信作者,E-mail:wangyin_83@163.com;13906008638@163.com)

收稿日期: 2023-11-21

  修回日期: 2023-12-28

  网络出版日期: 2024-12-17

基金资助

2022年度福建省海洋服务与渔业高质量发展专项(FJHY-YYKJ-2022-1-3);2021年度福建省海洋与渔业结构调整专项(2021HYJG15);厦门市海洋与渔业发展专项青年科技创新项目(23YYST0770CA05);福建省省属公益类科研院所基本科研专项(2023R1012002);2023年度福建省海洋服务与渔业高质量发展专项(FJHY-YYKJ-2023-1-2)

收起

Effect of CaCl2 concentration on quality characteristics of kelp alginate edible granules

  • LI Ying ,
  • CHEN Tingru ,
  • CHEN Jicheng ,
  • FAN Linao ,
  • WANG Yin ,
  • LIU Zhiyu
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China)

Received date: 2023-11-21

  Revised date: 2023-12-28

  Online published: 2024-12-17

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摘要

为探究CaCl2浓度对海带褐藻胶食用颗粒凝胶特性和感官品质的影响,该研究通过测定质构特性、感官评分、持水率、蒸煮损失率、冻融稳定性及微观结构等来分析CaCl2浓度对产品的褐藻酸钙凝胶体系的影响,并确定产品最适的CaCl2浓度。结果表明,随着Ca2+浓度增加(10~50 g/L),产品的持水率、冻融稳定性显著降低,蒸煮损失率显著上升,高浓度Ca2+会使产品表面形成致密凝胶层,阻碍均匀凝胶体系进一步的构建,导致凝胶体系水分稳定性降低。Ca2+浓度为20 g/L时,产品的硬度、咀嚼性等质构特性和感官品质均达到最优,此时的凝胶网络结构致密且均匀,凝胶体系较稳定。综上结果表明,20 g/L CaCl2制备的海带褐藻胶食用颗粒具有最优的质构特性与感官品质,凝胶特性整体较好,研究结果可为海带褐藻酸钙凝胶产品的研发提供参考。

关键词： 海带; 褐藻胶; CaCl2; 食用颗粒; 凝胶特性

本文引用格式

李颖 , 陈婷茹 , 陈继承 , 范霖澳 , 王茵 , 刘智禹 . CaCl2浓度对海带褐藻胶食用颗粒品质特性的影响[J]. 食品与发酵工业, 2024 , 50(22) : 233 -238 . DOI: 10.13995/j.cnki.11-1802/ts.038028

Abstract

To explore the effects of CaCl2 concentration on the gel properties and sensory quality of kelp alginate edible granules, the effects of CaCl2concentration on the product of gel system of calcium alginate was characterized by texture properties, sensory scores, water holding capacity, cooking loss, freeze-thaw stability, and microstructure of the product, and the optimum CaCl2 concentration of the product was determined.Results showed that with the increase of Ca2+ concentration (10-50 g/L), the values of water holding capacity and freeze-thaw stability of the product were significantly decreased, and the cooking loss was significantly increased.At a high level of Ca2+, a dense gel layer was formed on the surface of the product, which could prevent the construction of a uniform gel system and decrease the water stability of the gel system.As the concentration of Ca2+ was 20 g/L, the texture properties and sensory quality of the product were optimized.Meanwhile, the dense and uniform gel network structure was established, and the gel system was stable.The above results indicated that kelp alginate edible granules prepared by 20 g/L CaCl2 had good overall properties, and the texture properties and sensory quality were optimal.The research results could provide a reference for the development of calcium alginate gel products of kelp.

Key words： kelp; alginate; calcium chloride; edible granule; gel properties

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