Effects of Alginate Gel on Rheological Properties of Hair-tail (Trichiurus lepturus) Surimi  

作　　者：XUE Yong LIU Xin ZHANG Lili LIN Dan XU Jiachao XUE Changhu 

机构地区：[1]College of Food Science and Engineering, Ocean University of China, Qingdao 266003, P.R. China

出　　处：《Journal of Ocean University of China》2011年第2期191-196,共6页中国海洋大学学报（英文版）

基　　金：supported by the cooperation project in industry, education and research of Guangdong province and Ministry of Education of China (2009B090300157)

摘　　要：Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate gel concentration increased. The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G' of the mixture samples increased with time for 4 h. The frequency sweep showed that G' was greater than G" for all the mixture gels with different alginate gel concentrations, and values of both n' and n" for all samples were low (<0.2), these constants corresponding to G' and G", and indicating the elasticity of mixture gels. The values of storage modulus G' decreased during heating process and increased with decreasing temperature.Effects of alginate gel at different concentrations on rheological properties of hair-tail （Trichiurus lepturus） surimi were investigated. Alginate gel （1% - 3%） exhibited enhanced effects, especially when alginate gel concentration increased. The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G＇ of the mixture samples increased with time for 4 h. The frequency sweep showed that G＇ was greater than G＂ for all the mixture gels with different alginate gel concentrations, and values of both n＇ and n＂ for all samples were low （〈0.2）, these constants corresponding to G＇ and G＂, and indicating the elasticity of mixture gels. The values of storage modulus G＇ decreased during heating process and increased with decreasing temperature.

关 键 词：hair-tail surimi alginate gel rheological properties 

分 类 号：TQ921.3[轻工技术与工程—发酵工程] TS214