食品工程學(xué)品質(zhì)變化速度-資料下載頁(yè)
2025-01-06 10:17本頁(yè)面
【正文】 easy collapse surimi Vvalley type surimi Silver carp Bighead carp Chinese snakehead Blunt snout bream Plateau type surimi Tilapia Grass carp Mud carp Common carp Calculation of gelation rate: Where T1/2 is the time (sec.) required for reaching the halfmaximal breaking force. K=1/(T1/2), s1 KD=(lnG0lnGt)1/t, s1 Where the G0 and Gt were the breaking force before and after heating for t second. Calculation of gel disintegration rate: 320g (Fmax)0501001502002503003500 100 200 300 400 500 600Incubation time (min)Breaking force (g)T1/2 (1500sec) 160g () A B C Arrhenius plots for gelation rates of freshwater fish and walleye pollack protein1/T?03 (K1)Gelation rate K?05 (s1)Walleye pollackSilver carp Bighead carp Grass carp Arrhenius equation: K=K0exp(Ea/RT) 85 70 60 50 40 30 (176。 C) * Heatinduced gelation of surimi occurs due to different mechanism at the upper and lower temperature sides of a boundary of around 50186。C. Disintegration rate constants of different surimi gels 30 40 50 60 70 85Heating temperature (癈)Disintegration rate constant (KD?05, S1)Walleye pollackSilver carp Common carpTilapiaBlunt snout breamWANG XICHANG SHOU, China
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