| 外源添加物和辅助加工技术对鱼糜凝胶动态流变中温度扫描的影响 |
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| 引用本文： | 陈婷婷,郭全友,包海蓉. 外源添加物和辅助加工技术对鱼糜凝胶动态流变中温度扫描的影响[J]. 食品与机械, 2023, 39(2): 214-220,235 |
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| 作者姓名： | 陈婷婷 郭全友 包海蓉 |
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| 作者单位： | 上海海洋大学食品学院，上海 201306;中国水产科学研究院东海水产研究所，上海 200090;上海海洋大学食品学院，上海 201306；农业部水产品贮藏保鲜质量安全风险评估实验室〔上海〕，上海 201306；上海水产品加工及贮藏工程技术研究中心，上海 201306 |
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| 基金项目： | 国家重点研发计划“蓝色粮仓科技创新”专项（编号：2020YFD0901203）；中国水产科学研究院基本科研业务费资助项目（编号：2020TD68） |
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| 摘 要： | 综述了不同外源添加物及新型辅助加工技术对鱼糜凝胶过程储能和损耗模量的影响，从动态流变学角度，阐述鱼糜凝胶形成的机制，并展望了辅助加工技术和新型外源添加物在改善鱼糜凝胶性能和低盐鱼糜制品质地等方面的潜力。
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| 关 键 词： | 鱼糜凝胶 温度扫描 淀粉 亲水胶体 蛋白类物质 超声处理 电子束辐照 超高压技术 |
| 收稿时间： | 2022-08-01 |
Effects of exogenous additives and auxiliary processing techniques on temperature scanning in dynamic rheology ofsurimi gel |
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| CHEN Ting-ting,GUO Quan-you,BAO Hai-rong. Effects of exogenous additives and auxiliary processing techniques on temperature scanning in dynamic rheology ofsurimi gel[J]. Food and Machinery, 2023, 39(2): 214-220,235 |
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| Authors: | CHEN Ting-ting GUO Quan-you BAO Hai-rong |
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| Abstract: | The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected. |
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| Keywords: | surimi gel temperature scanning starch hydrophilic colloid protein substance ultrasonic treatment electron beam irradiation ultra high pressure |
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