کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664353 | 1427061 | 2019 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp
ترجمه فارسی عنوان
اثرات هم افزایی پلی ساکارید سویا و محلول آن بر روی سیری منجمد از کپور علفی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
Ultrasound and water soluble soybean polysaccharide (SSPS) were applied during the freezing of grass carp surimi. Ultrasound-assisted immersion freezing (UF) process was observed from 0â¯Â°C to â15â¯Â°C. Based on characteristic freezing time, tempering-stage freezing rate and the quality change of surimi after a 14-day storage period, the optimal sonication was performed 5 times at 300â¯W, for 10â¯s, with 40â¯s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at â18â¯Â°C. The Ca2+-ATPase activity, total sulphydryl content, active sulphydryl content, salt extractable protein content, whiteness and water-holding capacity of frozen surimi were determined after adding SSPS (0%, 1%, 3% and 5%). The results showed that synergism of SSPS and UF occurred. Consequently 3% SSPS was best for mitigating the protein denaturation during processing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 240, January 2019, Pages 1-8
Journal: Journal of Food Engineering - Volume 240, January 2019, Pages 1-8
نویسندگان
Wenhong Gao, Rui Hou, Xin-an Zeng,