鱼糜微波膨化工艺优化及水分状态研究

以冷冻淡水鱼糜(鲢鱼)为研究对象,优化鱼糜微波凝胶化和膨化的最佳工艺条件,研究微波凝胶化和膨化过程鱼糜中水分迁移特性。采用二因素二次回归正交旋转组合设计试验,优化微波功率和微波作用时间两个因素在鱼糜微波凝胶化和膨化过程中的工艺条件,利用低场核磁等技术研究水分状态的变化。结果表明,鱼糜微波凝胶化最佳条件为:微波功率124 W,微波作用时间为11.0 min;鱼糜微波膨化最佳条件为:微波功率273 W,微波时间为10.0 min。在此条件下,可得到金黄色带有鱼香味的脆性膨化鱼糜制品,微波膨化鱼糜制品膨胀率为258%±23.9%,硬度为(26.98±1.85) N,脆性为(13.95±1.23) N。鱼糜微波凝胶过程中,水分存在状态由单一的不易流动水(T₂₂)转变为自由水(T₂₃)和不易流动水(T₂₂)两种状态,其中T₂₂部分转为成T₂₃,T₂₃被锁闭于鱼糜凝胶网状架构中,水分状态的稳定性增强,表现为驰豫时间减小。鱼糜微波膨化过程中,各水分存在状态的比例由结合水(1.62%)、不易流动水(95.75%)、自由水(2.58%)转变为结合水(88.95%)、不易流动水(11.05%)。

Optimization of Microwave Puffing Process and Water State of Surimi

The frozen freshwater surimi(salmon)was used as the research object to optimize the optimal conditions of microwave gelation and puffing of the surimi,and the water migration characteristics of the surimi during the microwave gelation and puffing process were studied. The two-factor quadratic regression orthogonal rotation combination design was used to optimize the microwave power and microwave time of the surimi during the microwave gelation and puffing process,,and the changes of water state were studied by low field nuclear magnetic resonance technology. The results showed that the optimum conditions for microwave gelation of surimi were microwave power of 124 W and microwave time of 11.0 min,and the optimal conditions for microwave puffing were microwave power of 273 W and microwave time of 10.0 min.Under these conditions,the golden-yellow fish-flavored brittle expanded surimi product were obtained. The expansion rate of the microwave puffed surimi product was 258%±23.9%,the hardness was(26.98±1.85) N,and the brittleness was(13.95±1.23) N. During the microwave gel process,the state of moisture changeed from a single non-flowable water(T22)to a free water(T23)and a non-flowable water(T22). The T22part was converted to T23. T23 was locked in surimi gel network structure,the stability of water state was enhanced,and the relaxation time decreased. During the microwave expansion process of the surimi,the proportion of each water in the state of water is changed from combined water(1.62%),non-flowable water(95.75%),free water(2.58%)to bound water(88.95%),and non-flowable water(11.05%).