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首页> 外文期刊>International journal of food science & technology >Saltiness perception related to salt release of surimi emulsified sausages: modulation in texture and microstructure by polysaccharides
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Saltiness perception related to salt release of surimi emulsified sausages: modulation in texture and microstructure by polysaccharides

机译:与Silimi乳化香肠的盐释放有关的咸味感知:多糖的质地和微观结构的调节

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摘要

The effect of K-carrageenan (CG), high acyl gellan (HAG), xanthan gum (XG) and locust bean gum (LBG) on the salt release and saltiness perception of surimi emulsified sausages was investigated. CG, LBG and XG significantly reduced the fracture strain to 62.62%, 58.56% and 58.23%, causing the formation of disintegrating gels. Microstructure observation showed that sausages with CG or LBG had porous structure, but the former formed an interpenetrating network and promoted hydrophobic interactions and the formation of disulphide bonds, while the latter was physically filled in the protein network. The maximum salt release was observed in the sausage with CG due to rapid salt diffusion from porous and interpenetrating network structure. Sensory analysis further proved that the saltiness perception of sausages was enhanced by CG. The present work provided an approach for salt reduction in sausages by facilitating salt release achieved by modulating the texture attributes and microstructure using polysaccharides.
机译:研究了K-carrageenan(CG),高酰基Gellan(HAG),黄原胶(XG)和蝗虫豆胶(LBG)对盐释放和Surimi乳化香肠的咸味感知的影响。 CG,LBG和XG显着降低了断裂菌株至62.62%,58.56%和58.23%,导致形成崩解凝胶。微观结构观察表明,具有Cg或LBG的香肠具有多孔结构,但是前者形成互穿网络并促进疏水相互作用和形成二硫键的形成,而后者在物理上填充在蛋白质网络中。由于来自多孔和互穿网络结构的盐漫射,在用CG的香肠中观察到最大盐释放。感觉分析进一步证明了Cg增强了香肠的咸味感知。本作者通过利用使用多糖调节纹理属性和微观结构来促进通过促进盐释放来提供盐还原的方法。

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    State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China;

    State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China;

    State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Polysaccharides; salt release; saltiness; surimi sausages; K-carrageenan;

    机译:多糖;盐释放;咸味;Surimi Seusages;K-carrageenan;

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