Effect of monoglyceride on the freeze-thaw stability of the frozen fish noodles
-
摘要: 目的:研究单甘酯对冷冻鱼面冻藏稳定性的影响。方法:比较单甘酯不同添加量的鱼面在冻融循环4次过程中的品质变化;采用质构仪、核磁共振仪、差示扫描量热仪测定鱼面拉断力、水分分布、玻璃化转变温度（Tg’）。结果:单甘酯添加量0.20%时,鱼面的拉断力达134.06 g,空白为107.42 g,冻融4次后,分别为75.12、46.35 g;面汤吸光度比空白低22.54%。空白鱼面自由水和含0.20%单甘酯的鱼面相应自由水含量分别为84.02%、81.69%,冻融处理4次后,自由水分别是增加到87.82%、83.33%。空白鱼面Tg’为-23.03℃,冻融4次后Tg’为-26.08℃;添加0.2%单甘酯的鱼面Tg’和冻融4次后的Tg’分别是-17.76、-18.57℃。结论:添加0.20%单甘酯能有效提高鱼面拉断力,降低蒸煮损失、自由水含量,并对面条冻融过程中结合水转化为自由水有一定抑制作用,还能明显提高鱼面的Tg’,在-20℃下可实现玻璃化贮藏。Abstract: In order to improve the quality of frozen fish noodle, the effects of monoglyceride on the frozen stability of frozen fish noodle during frozen-thawing was studied, using texture analyser, nuclear magnetic resonance ( NMR) , and differential scanning calorimeter ( DSC) to determine breaking force, moisture migration, and glass transition temperature ( Tg') . The results showed that: the breaking force were 134.06 g and 107.42 g for frozen fish noodle added 0.2% monoglycerides and blank noodle, that decreased to 75.12 g and 46.35 g after frozen-thawing for 4 times. Adding 0.2% monoglycerides decreased the absorbance of noodle soup by 22.54%.The content of free water were 84.02% and 81.69% for frozen fish noodle added 0.2% monoglycerides and blank noodle, that increased to 87.82% and 83.33% after frozen-thawing for 4 times.The Tg'were-17.76 ℃ and-23.03 ℃ for frozen fish noodle added 0.2% monoglycerides and blank noodle, that decreased to-18.57 ℃ and-26.08 ℃ after frozen-thawing for 4 times.In conclusion, the addition of monoglycerides for 0.2% increased breaking force, decreased boiling lose and the content of free water effectively, and inhibited the transformation of binding water to free water, and increased the Tg', made the fish frozen noodle kept glass state at-20 ℃.
-
[1] 付湘晋, 金丽, 杨迎洁, 等.一种冷冻鱼面的生产方法[P].中国, 201510255513.1 [2] 范文娅, 张瑾, 林洪, 等.舌鳎营养风味鱼面加工工艺的研究[J].食品工业科技, 2010, 31 (7) :217-219. [3] Setiady D, Lin M, Younce F., et al.Incorporation of minced trout (Oncorhynchus mykiss) into egg-based noodles[J].Journal of Food Processing and Preservation, 2007, 31:480-491.
[4] 冯俊敏, 张晖, 王立, 等.冷冻面条品质改善的研究[J].食品与生物技术学报, 2012, 31 (10) :1080-1086. [5] Lv Y, Chen J, Li X, et al.Study on processing and quality improvement of frozen noodles[J].LWT-Food Science and Technology, 2014, 59 (1) :403-410.
[6] 郑子懿, 陆启玉, 章绍兵.冷冻面条品质影响因素的研究进展[J].现代食品科技, 2013, 29 (2) :434-437, 447. [7] 樊海涛, 刘宝林, 王欣, 等.乳化剂对冷冻面团水分状态和玻璃化转变温度的影响[J].食品科学, 2012 (17) :10-14. [8] Fu X, Hayat K, Li Z, et al.Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi[J].Food Hydrocolloids, 2012, 27:301-308.
[9] 任欣, 李小婷, 沈群.冷冻贮藏环境对速冻水饺皮品质特性的影响[J].农业工程学报, 2014, 30 (6) :263-270. [10] 吴酉芝, 刘宝林, 樊海涛.低场核磁共振分析仪研究添加剂对冷冻面团持水性的影响[J].食品科学, 2012, 33 (13) :21-25. [11] 薛雅萌, 赵龙, 李保.低场核磁共振法测定热烫面团水分迁移特性及超微结构分析[J].食品科学, 2014, 35 (19) :96-100. [12] Matuda T G, Chevallier S, Filho P D, et al.Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough[J].Journal of Cereal Science, 2008, 48 (3) :741-746.
[13] 刘晓艳, 刘珊.单甘酯的功能特性及其在面制品中的应用[J].中国食品添加剂, 2004, 6:110-114. [14] 吴酉芝刘宝林.NMR分析冷冻面团在低温下的水份特性[J].制冷学报, 2013, 34 (1) :97-102. [15] 林晶晶, 林向阳, 吴佳, 等.利用核磁共振技术研究鱼糜制品在储藏过程中的水分变化[J].食品科学, 2011, 32 (19) :46-49. [16] Silvas Garcia M I, Ramirez Wong B, Torres Chavez P I, et al.Physicochemical changes in frozen dough and the effect on bread quality:a review[J].Interciencia, 2013, 38 (5) :332-338.
[17] Luo L, Guo X, Zhu K.Effect of steaming on the quality characteristics of frozen cooked noodles[J].LWT-Food Science and Technology, 2015, 62:1134-1140.
[18] 阮榕生.核磁共振技术在食品和生物体系中的应用[M].北京:中国轻工业出版社, 2009.
计量
- 文章访问数: 183
- HTML全文浏览量: 26
- PDF下载量: 145
下载:
