Effects of water retaining agents and cold-drying on the moisture state of surimi sols[J]. Science and Technology of Food Industry, 2013, (10): 97-100. DOI: 10.13386/j.issn1002-0306.2013.10.035
Citation: Effects of water retaining agents and cold-drying on the moisture state of surimi sols[J]. Science and Technology of Food Industry, 2013, (10): 97-100. DOI: 10.13386/j.issn1002-0306.2013.10.035

Effects of water retaining agents and cold-drying on the moisture state of surimi sols

  • Objective:Effects of water retaining agents and cold-drying on the moisture state of surimi sols were explored.Methods:The surimi sols were made of surimi and different water retaining agents.After a different period cold-drying, the moisture content, water activity and moisture status changes of the sols were measured.Then the surimi sols were treated with high temperature and afterwards their gel properties were evaluated by a five-point grading system.Results:With cold-drying time increasing, the moisture content of the surimi sols showed a downward trend.The decreasing rate of the surimi sols with different water retaining agents was lower than that of the blank.The water activity also showed a downward trend.Water retaining agents significantly improved the water activity of the surimi sols.The relaxation time T21 and T22 became shorter and shorter.The hydration water and immobilized water content of the surimi sols showed an upward trend, while the free water content showed a downward trend.Moreover, the gel properties of the surimi sols after high-temperature treatment showed an upward trend.Conclusion:Decreasing the moisture content effectively improved the gel properties of the surimi sols with high-temperature treatment while changing the water activity and moisture state by adding water retaining agents further improved the thermal stability of the surimi sols.
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