A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distill...A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.展开更多
为探究2种不同类型的多糖对羊皮明胶凝胶特性和结构的影响,利用卡拉胶与魔芋胶复配,银耳多糖作为安全性改性剂,研究羊皮明胶凝胶强度、质构、色泽、熔化温度及结构的变化。结果表明,卡拉胶与魔芋胶复配可显著提高羊皮明胶凝胶的凝胶强...为探究2种不同类型的多糖对羊皮明胶凝胶特性和结构的影响,利用卡拉胶与魔芋胶复配,银耳多糖作为安全性改性剂,研究羊皮明胶凝胶强度、质构、色泽、熔化温度及结构的变化。结果表明,卡拉胶与魔芋胶复配可显著提高羊皮明胶凝胶的凝胶强度和质构特性,在复配胶质量比为2∶1时,凝胶强度和硬度最大,分别为(625.75±5.28)g、(172.26±0.5)g。同时,熔化温度提高至30℃以上。加入银耳多糖后,增强了复合凝胶的粘连性。L^(*)值无显著变化,而a^(*)值和b^(*)值显著提高。红外光谱图表明,亲水胶体减少了明胶凝胶分子内氢键的形成。添加银耳多糖使羰基向高波数移动。加入多糖后羊皮明胶衍射峰逐渐变得平坦,三股螺旋和左螺旋的生成被破坏。扫描电镜(scanning electron microscope,SEM)结果表明添加适量多糖后,改善了复合凝胶的网络结构,使得网络结构更加均匀致密。综上所述,卡拉胶与魔芋胶复配主要改善羊皮明胶的质构特性和熔化温度,银耳多糖主要影响明胶凝胶的色泽和粘连性、回弹力。2种多糖都对羊皮明胶的特性产生了积极的影响,这可为以后羊皮明胶在食品上的应用提供理论依据和技术指导。展开更多
文摘A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.
文摘为探究2种不同类型的多糖对羊皮明胶凝胶特性和结构的影响,利用卡拉胶与魔芋胶复配,银耳多糖作为安全性改性剂,研究羊皮明胶凝胶强度、质构、色泽、熔化温度及结构的变化。结果表明,卡拉胶与魔芋胶复配可显著提高羊皮明胶凝胶的凝胶强度和质构特性,在复配胶质量比为2∶1时,凝胶强度和硬度最大,分别为(625.75±5.28)g、(172.26±0.5)g。同时,熔化温度提高至30℃以上。加入银耳多糖后,增强了复合凝胶的粘连性。L^(*)值无显著变化,而a^(*)值和b^(*)值显著提高。红外光谱图表明,亲水胶体减少了明胶凝胶分子内氢键的形成。添加银耳多糖使羰基向高波数移动。加入多糖后羊皮明胶衍射峰逐渐变得平坦,三股螺旋和左螺旋的生成被破坏。扫描电镜(scanning electron microscope,SEM)结果表明添加适量多糖后,改善了复合凝胶的网络结构,使得网络结构更加均匀致密。综上所述,卡拉胶与魔芋胶复配主要改善羊皮明胶的质构特性和熔化温度,银耳多糖主要影响明胶凝胶的色泽和粘连性、回弹力。2种多糖都对羊皮明胶的特性产生了积极的影响,这可为以后羊皮明胶在食品上的应用提供理论依据和技术指导。
文摘以罗非鱼(Oreochromis niloticus×O.areus)鱼糜为原料,通过向鱼糜中添加不同剂量的羧甲基琼胶(Carboxymethyl agar,CMA),并测定鱼糜凝胶的强度、持水性、质构特性、色泽、蛋白化学组成和微观结构等指标,研究了CMA对鱼糜凝胶性能的影响。结果表明,添加量为0.5%~2.0%时,CMA可显著提高鱼糜的凝胶强度(P<0.05),最高达70.7%;1.5%~2.5%的CMA可显著提高凝胶持水性(P<0.05);添加量为1.5%~2.0%时,CMA对鱼糜凝胶的质构特性具有良好的改善效果;添加量为0.5%时,CMA对鱼糜凝胶具有显著的增白效果(P<0.05);CMA对鱼糜蛋白化学作用力具有显著影响(P<0.05),适量添加可以破坏离子键,促进氢键、疏水键和二硫键的形成,促使鱼糜发生胶凝化;SDS-PAGE电泳和扫描电镜分析结果显示,CMA促使了肌球蛋白重链(Myosin heavy chain,MHC)之间的交联,添加1.5%的CMA可使鱼糜凝胶形成均匀、致密的网络结构。总之,罗非鱼鱼糜中添加1.0%~1.5%的CMA,改变了鱼糜的持水性、化学作用力和蛋白质的聚集性,增强了蛋白质的交联作用,改进了鱼糜凝胶的网络结构,从而提升了鱼糜的凝胶性能。
