不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响

doi:10.7506/spkx1002-6630-20190727-364

食品科学 ›› 2020, Vol. 41 ›› Issue (15): 54-63.doi: 10.7506/spkx1002-6630-20190727-364

不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响

李双，李锋，焦阳

（1.上海海洋大学食品学院，上海 201306；2.上海海洋大学食品热加工工程技术研究中心，上海 201306；3.南京工业大学食品与轻工学院，江苏南京 210000；4.天顺农副产品有限公司，江苏徐州 221000）

出版日期:2020-08-15 发布日期:2020-08-19
基金资助:
国家自然科学基金青年科学基金项目（31801613）；中国博士后科学基金项目（2018M632299）

Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products

LI Shuang, LI Feng, JIAO Yang

(1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Food Thermal Processing Engineering Technology Research Center, Shanghai Ocean University, Shanghai 201306, China; 3. College of Food Science and Light Industry, Nanjing Tech University, Nanjing 210000, China;4. Tianshun Agricultural Byproduct Co. Ltd., Xuzhou 221000, China)

Online:2020-08-15 Published:2020-08-19

摘要/Abstract

摘要： 食品的介电特性受其组分、测量频率影响，因此可以运用介电特性预测特定食品中的添加物及含量。本实验以鲢鱼鱼糜及鱼糜制品为研究对象，以抗冻剂、玉米淀粉、大豆分离蛋白（soybean protein isolate，SPI）为添加物，研究在一定频率范围内（1～2 500 MHz），抗冻剂（质量分数0.3%）、SPI质量分数（0、3%、6%、9%、12%）、淀粉质量分数（0、5%、10%、15%、20%、25%、30%）对鱼糜及鱼糜制品介电特性的影响规律。结果表明，在所测频率范围内，鲢鱼鱼糜的介电常数（ε’）和介电损耗因子（ε”）均随频率的增大而减小。添加抗冻剂鲢鱼鱼糜的ε’在27.12、40.68、915 MHz 3 个特定频率下均高于未添加抗冻剂鲢鱼鱼糜的ε’，在2 450 MHz频率下无明显区别；添加抗冻剂鲢鱼鱼糜的ε”在所测频率范围内均高于未添加抗冻剂鲢鱼鱼糜的ε”。鲢鱼鱼糜的ε’在低频（27.12、40.68 MHz）下随SPI质量分数的增加而减小，高频（915、2 450 MHz）下随SPI质量分数的增加而增大，ε”随SPI质量分数的增加均呈下降趋势。鲢鱼鱼糜的ε’和ε”随淀粉质量分数增加的变化趋势与随SPI质量分数增加的变化趋势相同。鱼糜制品ε’和ε”随淀粉质量分数增加的变化趋势与鱼糜ε’和ε”随淀粉质量分数增加的变化趋势相同，但低频（27.12、40.68 MHz）下鱼糜制品的ε’高于鱼糜，高频（915、2 450 MHz）下在0～20%淀粉质量分数范围内鱼糜制品的ε’高于鱼糜，25%～30%范围内反之；在所测频率范围内，鱼糜制品的ε”均低于鱼糜。结论：在特定频率下建立了鲢鱼鱼糜的ε’和ε”随SPI或玉米淀粉质量分数变化的多项式拟合方程，可用于鲢鱼鱼糜添加物含量的预测及其添加物含量无损检测设备的开发。

关键词: 鲢鱼鱼糜, 介电特性, 多聚磷酸盐, 大豆分离蛋白, 淀粉, 水分迁移

Abstract: Dielectric properties of foods are affected by their components and measuring frequency. Thus, dielectric properties can be used to predict the types and contents of additives and contents in specific foods. In this paper, silver carp surimi and surimi products are taken as research objects, and cryoprotectant, corn starch and soybean protein isolate (SPI) were used as additives. The effects of cryoprotectant (0.3%), SPI (0, 3%, 6%, 9% and 12%) and starch (0, 5%, 10%, 15%, 20%, 25% and 30%) on dielectric properties of surimi and surimi products were studied in the frequency range of 1–2 500 MHz. The results showed that the dielectric constant (ε’) and dielectric loss factor (ε”) of silver carp surimi decreased with the increase of frequency in the measured range. The ε’ of silver carp surimi with cryoprotectant was higher than that without cryoprotectant at 27.12, 40.68 and 915 MHz, while there was no significant difference at 2 450 MHz. The ε” of silver carp surimi with cryoprotectant was higher than that without cryoprotectant in the frequency range. The ε’ of silver carp surimi decreased with the increase of SPI content at 27.12 and 40.68 MHz, but increased at 915 and 2 450 MHz, while the ε” continuously decreased. The ε’ and ε” of silver carp surimi showed the same trend with the increase of starch content as with the increase of SPI content. The ε’ and ε” of surimi products had the same trend as those of surimi with the increase of starch content. However, the ε’ of surimi products at low frequencies (27.12 and 40.68 MHz) was higher than that of surimi, and at high frequencies (915 and 2 450 MHz), the ε’ of surimi products was higher than that of surimi with starch contents in the range of 0–20%, while the opposite was true in the range of 25%–30%. The ε” of surimi products was lower than that of surimi over the entire frequency range tested. Polynomial equations were fitted to describe the ε’ and ε” of silver carp surimi as a function SPI or corn starch content at a specific frequency, which could be used to predict the contents of additives in silver carp surimi and to develop non-destructive testing equipment for the contents of additives in silver carp surimi.

Key words: silver carp surimi, dielectric properties, polyphosphate, soybean protein isolate, starch, water migration

中图分类号:

TS254.1

李双, 李锋, 焦阳. 不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响[J]. 食品科学, 2020, 41(15): 54-63.

LI Shuang, LI Feng, JIAO Yang. Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products[J]. FOOD SCIENCE, 2020, 41(15): 54-63.

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不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响

Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products

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