Effect of sugar reduction on sensory characteristics of dried fish mince product

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2023-10-12 DOI:10.1002/jsfa.13046

Shufen Wang, Fang Yang, Yi Wu, Qixing Jiang, Yanshun Xu, Peipei Yu, Pei Gao, Dawei Yu, Wenshui Xia

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引用次数: 0

Abstract

BACKGROUND

Excessive sugar consumption has been linked to type 2 diabetes, obesity and other diseases. Therefore, it is indispensable to reduce sugar of food. However, the sensory characteristics of food are affected after sugar reduction (SR). Currently, SR has been reported in drinks, jams, candies, and other fruit related or sweet foods; but salty or protein related foods have not been explored, therefore there is a big gap that needs to be filled.

RESULTS

Sensory scores of initial sweetness and sweetness reduced by 0.26 and 0.12 in 10% SR dried fish mince product compared with control, and there was a small difference between 25% SR (3.33) and 40% SR (3.09) samples. It also showed that 10% SR sample had a small reduction in sweetness value and free sugar content by 3.5% (0.42/11.9) and 7.8% (2.12/27.06) compared with control; while values in 25% SR sample decreased sharply but were not much different from 40% SR sample. Electronic nose results showed that SR had a small effect on odor. Texture analysis showed that texture properties of 25% SR sample were significantly different from control.

CONCLUSIONS

Dried fish mince product with below 10% SR had a small difference on the sensory characteristics and there was a big change when SR was more than 20%. Dried fish mince product with 25% SR and 40% SR had no significant difference. SR had a small effect on odor, but had a great effect on texture properties, especially over 20% SR. © 2023 Society of Chemical Industry.

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糖还原对鱼糜制品感官特性的影响。

背景：过量摄入糖与2型糖尿病、肥胖和其他疾病有关。因此，减少食物中的糖分是必不可少的。然而，在减糖（SR）后，食物的感官特性会受到影响。目前，据报道，饮料、果酱、糖果和其他水果相关或甜食中的糖分减少；但与咸味或蛋白质相关的食物尚未被探索，这方面的一个巨大缺口需要填补。结果：与对照组相比，10%SR鱼糜产品的初始甜度和甜度的感官评分分别降低了0.26和0.12，25%SR（3.33）和40%SR（3.09）样品之间的差异很小。与对照组相比，10%SR样品的甜度值和游离糖含量分别降低了3.5%（0.42/11.9）和7.8%（2.12/27.06）；而25%SR样品的值急剧下降，但与40%SR样品没有太大差异。电子鼻的结果显示，糖的减少对气味的影响很小。纹理分析表明，25%SR样品的纹理特性与对照组有显著差异。结论：10%SR以下的鱼糜制品感官特性差异较小，当糖度降低20%以上时变化较大。25%SR和40%SR的鱼糜制品无显著差异。糖还原对气味的影响很小，但对质地的影响很大，尤其是超过20%的SR。本文受版权保护。保留所有权利。

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

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.

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