The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-09-03 DOI:10.1016/j.foodres.2024.115014

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Abstract

In this study, the phase transition curve of grass carp surimi gel in the ice I region was mapped and fitted. Additionally, the average adiabatic compressibility of surimi gel was calculated to be 2.7℃/100 MPa in the range of 0–320 MPa. Building upon this, the study further investigated the impact of pressure-shift freezing (PSF) treatment based on supercooling and pressure coupling on the gel strength, texture profile analysis (TPA), and water-holding capacity of surimi gel. Compared with the low level of supercooling (supercooling value > -15℃) treatment, the PSF treatment with a higher supercooling degree (supercooling value ≤ -15℃) could enhance the strength and water-holding capacity of surimi gel. The morphology and distribution of ice crystals suggested that the diameter and size distribution of ice crystals in the sample were dependent on the combination of pressure level and supercooling. The combination of precise control of supercooling and pressure parameters is beneficial in improving the mechanical properties and water-holding capacity of surimi gel. This is of great value for developing high-quality surimi gel products and also offers a new research thread in the realm of high-pressure freezing.

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基于过冷度和压力参数的变压冷冻对淡水鱼糜凝胶特性的影响

本研究绘制并拟合了草鱼鱼糜凝胶在冰I区的相变曲线。此外，还计算出草鱼鱼糜凝胶在 0-320 兆帕范围内的平均绝热可压缩性为 2.7℃/100兆帕。在此基础上，研究进一步探讨了基于过冷和压力耦合的压力转变冷冻（PSF）处理对鱼糜凝胶的凝胶强度、纹理轮廓分析（TPA）和持水能力的影响。与低过冷度（过冷度> -15℃）处理相比，较高过冷度（过冷度≤ -15℃）的 PSF 处理可提高鱼糜凝胶的强度和持水能力。冰晶的形态和分布表明，样品中冰晶的直径和大小分布取决于压力水平和过冷度的组合。精确控制过冷度和压力参数的组合有利于提高鱼糜凝胶的机械性能和持水能力。这对于开发高质量的鱼糜凝胶产品具有重要价值，同时也为高压冷冻领域提供了新的研究思路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.

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