食品与发酵工业2017，Vol.43Issue(7)：201-206,6.DOI:10.13995/j.cnki.11-1802/ts.013423
加热方式对南美白对虾虾肉糜及其大豆分离蛋白复合物凝胶特性的影响
Effects of heating processing on gel properties of minced white shrimp (Penaeus vanmamei) and soy protein isolate compounds
摘要
Abstract
The breaking force,gel-formation rate,activation energy and absorbed energy of unit mass were chosen as indexes to analyze the gel formation mechanism of minced white shrimp (Penaeus vanmamei) by different heating processing.The effect of addition of soy protein isolate (SPI) emulsion on gel properties were investigated during heating.Results indicate that breaking force of minced shrimp and SPI compounds increased with the increase of heating temperature,and the addition of soy protein isolate emulsion could improve breaking force.Compared with waterbath and microwave heating processing,the gel-formation rate of single minced shrimp by microwave heating was much higher than that by water-bath heating,and the breaking force introduced by microwave heating was higher than water-bath heating when these samples absorbed the similar energy.Moreover,the activation energy of SPI compounds was significantly higher (P ＜ 0.05) than the single minced shrimp,and the gel formation rate reduced slightly with the increase of SPI emulsions.These results indicated that the microwave heating was more appropriate in the industrial development of gelation foods.关键词
南美白对虾虾肉糜/微波加热/水浴加热/凝胶特性/活化能Key words
minced white shrimp/water-bath heating/microwave heating/gel properties/activation energy引用本文复制引用
杨林莘,王冰冰,尹雅岚,金银哲,程裕东..加热方式对南美白对虾虾肉糜及其大豆分离蛋白复合物凝胶特性的影响[J].食品与发酵工业,2017,43(7):201-206,6.基金项目
上海高校知识服务平台,上海海洋大学水产动物遗传育种中心(ZF1206) （ZF1206）
