白鲢鱼糜流变特性的研究-噪声与振动控制.pdf

100 2007, Vol. 28, No. 10 食品科学 ※基础研究 李 勇，程裕东* (上海水产大学食品学院，上海 200090) ：本实验利用ARES-RDA 流变仪，通过动态振荡测量，研究了不同温度和浓度下的白鲢鱼糜的流变特性、 凝胶过程及动态粘弹性的变化规律。结果表明白鲢鱼糜的粘度随剪切速率增大而减小，存在剪切变稀行为；鱼糜 的动态剪切模量(包括弹性模量和损耗模量)在5℃和10℃时几乎与动态频率(f)(2～16Hz)无关，其中G远高于G， 20℃时，当动态频率(f)＞8Hz，糊状鱼糜的动态剪切模量与动态频率有关，随着频率的增加而增加；温度扫描 (温度范围：5～70℃)结果表明鱼糜凝胶过程经历了三个阶段：第一段在30℃之前，第二段出现在38～43℃，第 三段出现在46℃之后，蛋白开始形成了最终的凝胶。该结果为进一步扩宽白鲢鱼糜的应用范围有一定的借鉴意 义 。 ：白鲢鱼糜；流变；动态黏弹性 Rheological Properties of Silver Carp Surimi LI Yong，CHENG Yu-dong* (College of Food Science and Technology, Shanghai Fisheries University, Shanghai 200090, China) Abstract ：With the ARES-RDA rheometer, the effects of different temperatures and the concentrations on the rheological property, gelation process and dynamic viscoelasticity of silver carp surimi paste by dynamic oscillatory measurements were studied. According to the results, the viscosity of silver carp surimi pastes increases as the decreases of shear rate, and there is shear-thinning behavior; Dynamic shear modulus surimi paste of (including the elastic modulus and loss modulus) at 5 ℃ and 10 when the dynamic frequency ℃ almost has nothing to do with dynamic frequency (f) (2～16 Hz) , G is far higher than G. At 20 ℃, (f)＞8 Hz, the dynamic shear modulus of surimi paste increases as the frequency increases. The results of temperature scanning (temperature range: 5～70 ℃) showed that the gel process of surimi has three stages : the first stage appeares before 30 ℃, the second stage appeares in 38～43 ℃, the third stage appeares after 46 ℃, and protein began to form the final gel. The results