氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响
作者:
作者单位:

(1. 福州海洋研究院,福建 福州 350108; 2. 福州大学生物科学与工程学院,福建 福州 350108)

作者简介:

张志超,男,福州大学在读硕士研究生。

通讯作者:

蔡茜茜(1989—),女,福州大学副研究员,博士。E-mail:caixx@fzu.edu.cn

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基金项目:

福州海洋研究院科技项目(编号:2021F03);宁波市科技计划项目(编号:2023Z122)


Effect of sodium chloride on 3D printing performance and gel properties of silver carp surimi system
Author:
Affiliation:

(1. Fuzhou Institute of Oceanography, Fuzhou, Fujian 350108, China; 2. College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China)

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    摘要:

    目的:提高鲢鱼糜体系3D打印性能及凝胶特性。方法:通过优化3D打印参数,将3D打印过程与材料流变性质及3D打印性能关联起来。探究氯化钠添加量对鲢鱼糜的流变性能、3D打印性能、凝胶强度、水分特性以及微观结构的影响。结果:氯化钠的加入以剂量依赖的方式降低了鲢鱼糜的耗散模量,但能显著提高材料的剪切恢复性能,还可以降低鱼糜体系的蒸煮损失,提高鱼糜体系的持水性。当氯化钠添加量为2.5%时,鲢鱼糜具有最佳凝胶强度和最为致密的微观结构。结论:添加适量氯化钠可提高鱼糜产品的3D打印性能和凝胶特性。

    Abstract:

    Objective: Improve 3D printing performance and gel properties of silver carp surimi system. Methods: By optimizing 3D printing parameters, the 3D printing process is associated with material rheological properties and 3D printing performance. The effects of sodium chloride addition on rheological properties, 3D printing properties, gel strength, moisture properties and microstructure of silver carp surimi were investigated. Results: The addition of sodium chloride decreased the loss modulus of surimi in a dose-dependent manner, but significantly improved the shear recovery performance, reduced the cooking loss of surimi system and increased the water retention of surimi system. The best gel strength and the densest microstructure of silver carp were obtained when the sodium chloride content was 2.5%. Conclusion: Adding proper amount of sodium chloride can improve the 3D printing performance and gel properties of surimi products.

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张志超,陈 旭,汪少芸,等.氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响[J].食品与机械,2024,40(4):1-6,46.
ZHANG Zhichao, CHEN Xu, WANG Shaoyun, et al. Effect of sodium chloride on 3D printing performance and gel properties of silver carp surimi system[J]. Food & Machinery,2024,40(4):1-6,46.

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  • 收稿日期:2024-02-11
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  • 在线发布日期: 2024-05-21
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