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Detection method for characterizing brittleness of surimi gel

A detection method and technology of the test method, applied in the field of food analysis, can solve the problems of unfavorable quality monitoring of industrialized products, difficult popularization and application, complicated calculation, etc., and achieve the effect of realizing objective measurement, expanding research scope, and simple measurement process.

Active Publication Date: 2018-06-29
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the method of C Primo et al. can accurately reflect the brittleness of the sample, this method has extremely high requirements on the experimental environment and experimental equipment, and it is difficult to popularize and apply, and how to quantitatively define the relationship between acoustic wave intensity and brittleness remains to be studied
However, the calculation of the method of B Valles Pamies etc. is relatively cumbersome, which is not conducive to the quick and simple monitoring of the quality of industrial products

Method used

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  • Detection method for characterizing brittleness of surimi gel
  • Detection method for characterizing brittleness of surimi gel
  • Detection method for characterizing brittleness of surimi gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) The specific preparation steps of different brittle surimi gels are as follows:

[0031] Preparation of surimi gel samples:

[0032] After thawing the frozen surimi at 4°C, adjust its water content to 78%, chop it with a chopping machine for 2 minutes, add 2.5% NaCl and different concentrations of TGase (0U / g protein, 6U / g protein, 12U / g Protein TGase), crushed at 45r / min for 30min, vacuum exhausted, enema sealed, then gelatinized at 40°C for different times (2h, 4h, 6h, 8h), and then gelatinized at 90°C for 0.5h, Cool in cold water, set aside overnight at 4°C, and prepare a series of gradient surimi gel samples with different brittleness.

[0033] (2) Sensory evaluation of the brittleness of surimi gel

[0034] The sensory evaluation of food brittleness is mainly based on the subjective feeling of the product when the sample is chewed and broken by the teeth, and is comprehensively scored from three aspects: force, sound and crushability. The sensory evaluation ...

Embodiment 2

[0041] Using the TA-XT2i / 25 texture analyzer produced by Stable Micro Systems, UK, combined with the corresponding probes, the prepared surimi gel samples with different brittleness were measured. The specific implementation steps are as follows:

[0042] (1) Texture determination of surimi gel brittleness

[0043] The surimi gel samples were tested by TA-XT 2i / 25 physical property tester. The specific test conditions and parameters are as follows:

[0044] Compression breaking test The surimi gel is made into a standard cylinder with a height of 20mm and a diameter of 22mm. Using the P / 36R cylindrical probe, a single compression of the sample causes the sample to undergo a compression test (see figure 1 ); the compression ratio is 80%; the speed before the test is 2mm / s, the speed during the test is 1mm / s, and the speed after the test is 1mm / s; the trigger force is 5g; the same sample is tested 6 times. The stress-strain curve (see figure 2 ) can be fitted by the follow...

Embodiment 3

[0059] In order to further test the application effect of the detection method of the present invention in gel brittleness, make surimi gel samples of different textures again, carry out sensory evaluation and mechanical measurement to its gel brittleness according to the same method respectively, and the mechanical measurement results are based on The characterization model of the present invention calculates a predicted brittleness value. Select the Pr>F value of the f test, the Pr>|t| value of the t test, and the residual mean square value (RMS) to evaluate the practicability of the brittleness detection method of the present invention, and the results are shown in Table 5.

[0060] Table 5 Verification of surimi gel brittleness characterization model

[0061]

[0062] It can be seen from Table 5 that there is no significant difference between the brittleness value of the surimi gel sample predicted by the model and the sensory brittleness value. The sensory brittleness...

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Abstract

The invention belongs to the technical field of food analysis, and particularly relates to a detection method for characterizing the brittleness of surimi gel. The method comprises the following steps: preparing a gel test sample from the surimi gel, placing the gel test sample onto a physical analyzer platform, performing compression and three-point bending test on the test sample by using a probe, performing fitting calculation according to a stress-strain curve to obtain a compression fracture strain epsilon value and a compression constant alpha value, and calculating an area under the curve before fracture according to a force-displacement curve, thereby obtaining an embrittlement work W value; building a surimi gel brittleness multiple-regression equation, in which the epsilon value,the alpha value and the W value are used as independent variables, so as to accurately characterize a brittleness value of the surimi gel. The detection method is high in operability, quick and accurate, and is favorable for detecting the product quality control property.

Description

technical field [0001] The invention belongs to the technical field of food analysis, and in particular relates to a detection method for characterizing the brittleness of surimi gel. Background technique [0002] Surimi products are deeply processed aquatic products that are popular among consumers at home and abroad. In recent years, they have become one of the fastest growing aquatic foods. There are regional differences in people's preferences for the taste of surimi gel products. Consumers in the north and inland prefer springy and tender surimi products, such as tender and smooth fish balls, while consumers in southern coastal areas prefer crispy taste. surimi products, such as the traditional southern dish "whacking fish" and so on. In order to make surimi gel products with different textures to meet the taste requirements of different regions, in the production and processing of surimi gel products, transglutaminase is commonly used to regulate the texture of surimi...

Claims

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Application Information

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IPC IPC(8): G01N3/08G01N3/20
CPCG01N3/08G01N3/20G01N2203/0019G01N2203/0023G01N2203/0087
Inventor 安玥琦尤娟熊善柏赵思明刘友明刘茹尹涛胡杨
Owner HUAZHONG AGRI UNIV
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