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杨宏顺

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期刊论文

添加明胶提高煮鱼圆中营养保持、质地和传质但不影响纳米结构

杨宏顺Xiao Feng Caili Fu Hongshun Yang

LWT-Food Science and Technology,-0001,():

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摘要/描述

The effect of fish gelatin addition on mass transfer, nutrient loss, texture and nanostructure of fish balls was investigated. Mass transfer models were built and the root-mean-square-errors were 0.1432, 0.3178 and 0.1000 for exponential, power-law and linear models, respectively. After gelatin addition, the mass transfer coefficient/model parameter and moisture content increased, and the hardness and chewiness of fish balls decreased. Myofibrils were imaged using atomic force microscope (AFM). The length of the myofibrils was greater than 15 mm before and after boiling for 10 min; however, they decreased to around 14 and 11 mm after 20 and 30 min boiling, indicating degradation of myofibrils. Meanwhile, there was no significant difference among different groups, suggesting that the added gelatin did not affect the nanostructure of the fish balls. Furthermore, increasing gelatin addition resulted in fewer water-soluble proteins and peptides in the boiling water. The results suggest that added gelatin increased the mass transfer coefficient/model parameter by increasing the moisture content and decreasing the nutrient loss. It also improved the texture by decreasing the hardness and chewiness, and did not affect the nanostructure of fish ball myofibrils.

关键词: 模型 明胶 纤维蛋白 鱼圆 原子力显微镜

【免责声明】以下全部内容由[杨宏顺]上传于[2016年12月09日 01时15分20秒],版权归原创者所有。本文仅代表作者本人观点,与本网站无关。本网站对文中陈述、观点判断保持中立,不对所包含内容的准确性、可靠性或完整性提供任何明示或暗示的保证。请读者仅作参考,并请自行承担全部责任。

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