Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products
Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products
复制标题
DOI：
10.1016/j.jfoodeng.2006.11.029
复制
发表时间：
2007-07
影响因子：
5.5
通讯作者：
H. Fukushima;E. Okazaki;Y. Fukuda;S. Watabe
中科院分区：
文献类型：
--
作者：
H. Fukushima;E. Okazaki;Y. Fukuda;S. Watabe
通过在5-30°C范围内的动态流变学测量来研究鱼肉糊的流变学特性，以建立成形的最佳温度。在温度扫描分析中，狭鳕、白色黄鱼和团头鲂肉的储能模量（G′）显著高于损耗模量（G″），并分别在20、27和28°C时达到最大值。频率扫描分析和SDS-PAGE显示，加热至30°C时，所有肉酱几乎不形成suwari凝胶。通过区间触变性分析，分别在20 ° C和30°C下观察到狭鳕和团头鲂肉糊的最大恢复G′程度。而白色黄鱼肉浆的G′回复率在5-25°C范围内基本不变，但在30°C时显著下降。这些结果表明，青鳕、白色花鱼和团头鲂肉糊的流变学特性具有物种特异性，其最佳成型温度分别为20°C、25°C以下和28°C。
The rheological properties of fish meat pastes were investigated by dynamic rheological measurement in a range of 5–30°C, in order to establish the optimum temperatures for shaping. Storage moduli (G′) on temperature sweep analysis for walleye pollack, white croaker and threadfin bream meat pastes were considerably higher than loss moduli (G″) and showed maximum at 20, 27 and 28°C, respectively. Frequency sweep analysis and SDS–PAGE revealed that all meat pastes hardly formed suwari gels upon heating until 30°C. The maximal degrees of recovered G′ were observed at 20 and 30°C for walleye pollack and threadfin bream meat pastes by interval thixotropy analysis, respectively. On the other hand, the G′ recovery of white croaker meat paste was almost constant in a range of 5–25°C, but markedly decreased at 30°C. These results suggest that the rheological properties of walleye pollack, white croaker and threadfin bream meat pastes are species-specific and their optimum temperatures for shaping are at 20°C, below 25°C and at 28°C, respectively.