摘要
为了研究虾肉糜的凝胶特性,改善虾肉肠的品质,研究了凡纳滨对虾肉糜在低温凝胶化后,高温加热过程中虾肉糜的凝胶强度、失水率、白度及蛋白质组成变化,并在此基础上探索蛋白质组成和虾肉糜凝胶强度度之间的关系,绘制了升温曲线,建立了虾肉糜凝胶一级反应动力学模型。结果表明,升温的过程中,凝胶的强度和白度有不同程度的提高,失水率呈先降低后升高的趋势,盐溶性蛋白质和水溶性蛋白质含量降低,而不溶性蛋白质的含量升高;虾肉糜的实际升温曲线和用公式预测的升温曲线有很高的拟合度;凝胶率在80%之前,符合一级动力学方程,但凝胶形成约80%后,形成速率明显减小,不再符合一级动力学方程。
The objective of this study was to investigate the gel property of shrimp sausages and improve its quality. Gel strength,water loss rate,whiteness and protein composition during heating were studied. On this basis,the relationship between protein composition and gel strength of shrimp mince was explored. Temperature curve was also drawn,while a dynamic model was made upon gel formation rate. Results showed that,gel strength and whiteness were increased in some degree. Water loss rate decreased during heating from the begining,then had a slight change,following a rise in the end. The percentage of salt-soluble protein and water-soluble protein dropped off during the whole processing,while the water-insoluble protein increased.The fitting degree between the actual temperature curve and the predicted one was high. Before 80% of gel was formated,the kinetic equation was complied well. However,when the gel formation rate was above 80%,the rate of gel formation was reduced significantly,and no longer met the equation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第8期149-152,165,共5页
Science and Technology of Food Industry
基金
国家虾产业技术体系建设(CARS-48)
广东海洋大学校选课题(121344)
