Effects of Alginate Gel on Rheological Properties of Hair-tail (Trichiurus lepturus) Surimi

作     者：XUE Yong LIU Xin ZHANG Lili LIN Dan XU Jiachao XUE Changhu 

作者机构：College of Food Science and Engineering Ocean University of China Qingdao 266003 P.R. China 

出 版 物：《Journal of Ocean University of China》 (中国海洋大学学报（英文版）)

年 卷 期：2011年第10卷第2期

页      面：191-196页

学科分类：081703[工学-生物化工] 0908[农学-水产] 08[工学] 0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 0707[理学-海洋科学] 0817[工学-化学工程与技术] 0815[工学-水利工程] 0824[工学-船舶与海洋工程] 083202[工学-粮食、油脂及植物蛋白工程] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 

基　　金：supported by the cooperation project in industry  education and research of Guangdong province and Ministry of Education of China (2009B090300157) 

主　　题：海藻酸钙凝胶 流变学性质 鱼糜 非线性粘弹性 温度扫描 浓度增加 频率扫描 储能模量 

摘      要：Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate gel concentration increased. The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G of the mixture samples increased with time for 4 h. The frequency sweep showed that G was greater than G for all the mixture gels with different alginate gel concentrations, and values of both n and n for all samples were low (0.2), these constants corresponding to G and G, and indicating the elasticity of mixture gels. The values of storage modulus G decreased during heating process and increased with decreasing temperature.