食品与机械2024,Vol.40Issue(4) :1-6,46.DOI:10.13652/j.spjx.1003.5788.2024.80223

氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响

Effect of sodium chloride on 3D printing performance and gel properties of silver carp surimi system

张志超 陈旭 汪少芸 蔡茜茜
食品与机械2024,Vol.40Issue(4) :1-6,46.DOI:10.13652/j.spjx.1003.5788.2024.80223

氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响

Effect of sodium chloride on 3D printing performance and gel properties of silver carp surimi system

张志超 1陈旭 2汪少芸 2蔡茜茜1
扫码查看

作者信息

  • 1. 福州海洋研究院,福建福州 350108;福州大学生物科学与工程学院,福建福州 350108
  • 2. 福州大学生物科学与工程学院,福建福州 350108
  • 折叠

摘要

目的:提高鲢鱼糜体系3D打印性能及凝胶特性.方法:通过优化3D打印参数,将3D打印过程与材料流变性质及3D打印性能关联起来.探究氯化钠添加量对鲢鱼糜的流变性能、3D打印性能、凝胶强度、水分特性以及微观结构的影响.结果:氯化钠的加入以剂量依赖的方式降低了鲢鱼糜的耗散模量,但能显著提高材料的剪切恢复性能,还可以降低鱼糜体系的蒸煮损失,提高鱼糜体系的持水性.当氯化钠添加量为2.5%时,鲢鱼糜具有最佳凝胶强度和最为致密的微观结构.结论:添加适量氯化钠可提高鱼糜产品的3D打印性能和凝胶特性.

Abstract

Objective:Improve 3D printing performance and gel properties of silver carp surimi system.Methods:By optimizing 3D printing parameters,the 3D printing process is associated with material rheological properties and 3D printing performance.The effects of sodium chloride addition on rheological properties,3D printing properties,gel strength,moisture properties and microstructure of silver carp surimi were investigated.Results:The addition of sodium chloride decreased the loss modulus of surimi in a dose-dependent manner,but significantly improved the shear recovery performance,reduced the cooking loss of surimi system and increased the water retention of surimi system.The best gel strength and the densest microstructure of silver carp were obtained when the sodium chloride content was 2.5%.Conclusion:Adding proper amount of sodium chloride can improve the 3D printing performance and gel properties of surimi products.

关键词

鱼糜/流变/氯化钠/3D打印/凝胶

Key words

surimi/rheology/sodium chloride/3D printing/gel

引用本文复制引用

基金项目

福州海洋研究院科技项目(2021F03)

宁波市科技计划(2023Z122)

出版年

2024
食品与机械
长沙理工大学

食品与机械

CSTPCD北大核心
影响因子:0.89
ISSN:1003-5788
参考文献量32
段落导航相关论文