食品与发酵工业2013，Vol.39Issue(2)：56-61,6.
水分状态对鱼糜凝胶高温处理热稳定性的影响
Effects of moisture state on the thermal stability of surimi gels with high-femperature treatment
摘要
Abstract
To explore the effects of different moisture content and moisture state to the thermal stability of surimi gels with high-temperature treatment.Surimi gels was prepared with different water retaining agents, then treated with high temperature.The moisture content, water activity and moisture status changes of the gel after cold-drying was tested.The gel properties were evaluated by a five-point grading system.With the cold drying time increasing, the moisture content of the surimi gels with or without water retaining agents showed the same downward trend.The water activity also decreased, but the decline rate is not the same.Immobilized water and free water content of the surimi gels changed.After high-temperature treatment, the gel properties showed an upward trend.Reducing the moisture content can effectively improve the gel properties with high-temperature treatment.Moreover, water retaining agents can change the water activity and moisture state to further improve the thermal stability of the surimi gels.关键词
水分状态/高温处理/鱼糜凝胶Key words
moisture state/ high temperature/ surimi gel引用本文复制引用
张莉莉,张涛,姜晓明,薛勇,徐杰,薛长湖..水分状态对鱼糜凝胶高温处理热稳定性的影响[J].食品与发酵工业,2013,39(2):56-61,6.基金项目
公益性行业科研专项经费项目(201305013) （201305013）
"泰山学者"建设工程专项经费 （）
长江学者和创新团队发展计划资助 （）
