利用核磁共振技术研究食盐对鱼糜加工的影响  

Effect of Salt on Surimi Processing Explored by Nuclear Magnetic Resonance

作　　者：林婉瑜[1] 林晶晶[1] 林向阳[1] 宁年英[1] 卞智英 朱榕壁[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108 [2]福建海壹食品饮料有限公司,福建福清350301

出　　处：《食品科学》2013年第5期105-109,共5页Food Science

基　　金：福州大学科技发展基金项目(2011-XQ-19)

摘　　要：利用核磁共振技术研究食盐的添加对鱼糜加工过程中水分分布状态及迁移情况的影响。结果表明:添加食盐的鱼糜,在盐擂和调味擂溃后高弛豫时间的质子密度增加,低弛豫时间的质子密度减少,水分的流动性增强;而加热后其质子密度的分布与之前是相反的,低弛豫时间质子密度变多,高弛豫时间质子密度变少,持水力变强。同时对质构性质进行测定,分析水分分布与质构特性的相关性,R2均达到0.9以上。在鱼糜制品加工过程中鱼糜的食盐添加量为3.0g/100g是比较适合的。The distribution and migration of water directly affect the quality of the surimi.In this study,nuclear magnetic resonance was used to explore the distribution and migration of the water by salt addition during the processing of surimi products.The proton density of high relaxation time revealed an increase and the proton density of low-relaxation tine revealed a reduction after salt blending and seasoning blending,which suggested that the mobility of the water exhibited an increase.In contrast,the proton density of high relaxation time revealed a reduction and the proton density of low-relaxation tine exhibited an increase after heating,as well as the water binding capacity was enhanced.Similarly,the status of water also had an obvious correlation with textural properties with the R2 of 0.9.Combination of texture and relaxation properties,the appropriate addition amount of salt was 3.0 g/100 g.

关 键 词：核磁共振 水分变化 CPMG序列 弛豫时间 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS254.4[轻工技术与工程—食品科学与工程]