%0 Journal Article
%T 升温速率对草鱼和鲢鱼糜胶凝特性的影响<br>Effect of heating rate on gelation properties of grass carp and silver carp surimi
%A 吴晓丽
%A 朱玉安
%A 刘友明
%A 熊善柏
%J 华中农业大学学报
%D 2015
%X 以鲢(Hypophthalmichthys molitrix)和草鱼(Ctenopharyngodon idellus)为试验材料，采用动态流变仪研究加热速率对草鱼和鲢鱼糜动态流变性质的影响，并根据非等温动力学模型计算出鱼糜凝胶的凝胶化温度和凝胶活化能。结果表明：在本试验研究的加热速率范围内，随着加热速率的增加，草鱼和鲢鱼糜的弹性模量(G′)和耗能模量(G″)均呈降低趋势，而损耗角正切值(tanδ)则呈增加趋势。增加加热速率使得草鱼和白鲢鱼糜的凝胶化温度(tgel)升高，凝胶活化能(Ea)下降。同一加热速率下，草鱼的凝胶化温度高于鲢，但凝胶活化能低于鲢。<br>To evaluate the effect of heating rate on gelation properties of silver carp and grass carp surimi,the dynamic rheological properties,gelation temperature (tgel) and activation energy (Ea) of the surimi under different heating rates (1℃/min,5℃/min and 8℃/min) were investigated.Results showed that storage modulus G′ and loss modulus G″ of silver carp and grass carp surimi were higher,while loss angle tangent tanδ were lower in the 1℃/min group than that in the 5℃/min and 8℃/min groups.The gelation temperature increased,but gel activation energy decreased with heating rate increasing.Gelation temperature of silver carp surimi was lower than that of grass carp,but gel activation energy was higher than that of grass carp at the same heating rate.
%K 草鱼 鲢 鱼糜 加热速率 胶凝特性&lt
%K br&gt
%K silver carp grass carp surimi heating rate gelation properties
%U http://hnxbl.cnjournals.net/hznydxzr/ch/reader/view_abstract.aspx?file_no=20150419&flag=1