超高压诱导鱼糜凝胶形成中水分特性及凝胶强度的相关性研究  

The Correlation between Gel Strength and Moisture Characteristic during Formation of Surimi Gel Induced by Ultra-high Pressure

作　　者：仪淑敏[1,2] 马兴胜[1,2] 励建荣[1,2,3] 马永钧[4] 贺稚非[5] 季广仁 

机构地区：[1]渤海大学食品科学研究院 [2]渤海大学化学化工与食品安全学院,辽宁锦州121013 [3]浙江工商大学食品与生物工程学院,杭州310035 [4]浙江兴业集团有限公司,浙江舟山316101 [5]西南大学食品科学学院,重庆400715 [6]锦州笔架山食品有限公司,辽宁锦州121000

出　　处：《中国食品学报》2015年第7期26-31,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31301418;31071514);“十二五”国家科技支撑计划项目(2012BAD29B06);辽宁省高等学校创新团队支持计划项目;辽宁省高等学校攀登学者支持计划项目;辽宁省教育厅重点实验室基础研究项目(LZ2015002;LZ2014047)

摘　　要：以金线鱼鱼糜为研究对象,分析不同压力下鱼糜凝胶的凝胶强度、持水性和横向弛豫时间T2和微观结构的变化规律。探究超高压诱导的鱼糜凝胶的持水性、横向弛豫时间与凝胶强度的关系。试验结果表明,凝胶强度和持水性随着压力的增加先增强后减弱,在压力400 MPa时达到最大值,分别为5 415.7 g和0.89,凝胶强度和持水性呈极显著正相关。NMR成像显示：高压诱导的鱼糜凝胶中存在3个T2水分区间,其横向弛豫时间分别为T21（0.1~3 ms）,T22（3~10 ms）,T23（28~110 ms）,它们随着压力的增加先缩短后延长,并在压力400 MPa时达到最小值,分别为0.25,2.66,49.8 ms。在此压力下凝胶的微观结构较为平整,致密,孔洞较小,分布均匀,具有较强的空间层次感。In this paper, Nemipterusvirgatus surimi as research objects, changes of gel strength, water binding capacity, transverse relaxation time T2 and microstructure of surimi gel at different pressure levels were analyzed, and the relationship of them was explored. The results showed that the gel strength and water binding capacity firstly increased and then decreased with increasing pressure, and their maximum values were 5415.7 g and 0.89, respectively, at 400 MPa. Gel strength and water binding capacity were significantly positive correlated. Nuclear magnetic resonance imaging showed that surimi gels induced by high pressure exist three T2 moisture range, T21 （0.1-3 ms）, T22 （3-10 ms） and T23 （28-110 ms） respectively. They decreased and then increased with increasing pressure, and their minimum values were 0.25, 2.66 and 49.8 ms, respectively, at 400 MPa. In this pressure, microscopic structure of surimi gel is relatively smooth, dense, holes small, evenly distributed and a strong spatial layering.

关 键 词：超高压 凝胶强度 持水性 扫描电镜 横向弛豫时间 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]