水产学报2012，Vol.36Issue(7)：1140-1145,6.DOI:10.3724/SP.J.1231.2012.27902
鲢鱼糜与淀粉复合系统的微波糊化特性
Study of the gelatinization properties of mixtures composed of sliver carp surimi and wheat flour during microwave heating
摘要
Abstract
The aim of this work was to study the effect of adding silver carp surimi on dielectric properties and gelatinization characteristics of wheat flour heated by 150 W microwave oven operating at 2 450 MHz. Wheat flour and silver carp surimi were mixed in various proportions (10:0, 9:1, 8:2, and 7:3) at moisture content of 38 wt.% with 2 wt.% salt. Then, the mixtures were formed to three different sizes and two different shapes to investigate the effect of geometry on uniformity of temperature distribution under microwave heating. The dielectric properties of silver carp surimi-wheat flour dough were detected by the open-endedcoaxial probe method. Differential scanning calorimeter (DSC) was conducted to determine the extent of gelatinization of wheat starch. It is observed that the uniformity of temperature distribution for cylindrical-shaped pieces of dough was better than cuboid ones and the smaller ones were better than bigger ones. When temperature increased, the dielectric constants and loss factors of all dough tend to decrease. As silver carp surimi was added, the uniformity of temperature distribution was improved, however, the activation energy of sample decreased. The gelatinization rate of starch decreased with temperature rise and addition of silver carp surimi as a result of interaction of surimi and water.关键词
鲢/鱼糜/微波加热/糊化/介电特性/活化能Key words
silver carp/ surimi/ microwave heating/ gelatinization/ dielectric properties/ activation energy分类
轻工纺织引用本文复制引用
王伊,程裕东,金银哲..鲢鱼糜与淀粉复合系统的微波糊化特性[J].水产学报,2012,36(7):1140-1145,6.基金项目
上海市科学技术委员会攻关项目(063919136) （063919136）
