单甘酯对冷冻鱼面品质的影响

刘颖; 金丽; 刘薇丛; 付湘晋

doi:10.13386/j.issn1002-0306.2017.10.053

单甘酯对冷冻鱼面品质的影响

Effect of monoglyceride on the freeze-thaw stability of the frozen fish noodles

摘要

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 ℃.