化学
二氧化碳
相(物质)
化学工程
矿物学
材料科学
工程类
有机化学
作者
Weiwen Duan,Hui Qiu,Kyi Kyi Htwe,Zefu Wang,Yang Liu,Shuai Wei,Qiuyu Xia,Qinxiu Sun,Zongyuan Han,Shucheng Liu
出处
期刊:Foods
[Multidisciplinary Digital Publishing Institute]
日期:2023-03-03
卷期号:12 (5): 1090-1090
被引量:15
标识
DOI:10.3390/foods12051090
摘要
The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nuclear magnetic resonance imaging were used to monitor changes in the water status of surimi gel under different treatment conditions. Whiteness, water-holding capacity and gel strength were used as the quality indicators of the surimi gel. The results showed that DPCD treatment could significantly increase the whiteness of surimi and the strength of the gel, while the water-holding capacity decreased significantly. LF-NMR analysis showed that, as the DPCD treatment intensity increased, the relaxation component T22 shifted to the right, T23 shifted to the left, the proportion of A22 decreased significantly (p < 0.05) and the proportion of A23 increased significantly (p < 0.05). A correlation analysis of water characteristics and gel strength showed that the water-holding capacity of surimi induced by DPCD was strongly positively correlated with gel strength, while A22 and T23 were strongly negatively correlated with gel strength. This study provides helpful insights into the quality control of DPCD in surimi processing and also provides an approach for the quality evaluation and detection of surimi products.
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