| مشخصات مقاله | |
| ترجمه عنوان مقاله | اثرات هم افزایی پلی ساکارید سویا محلول و اولتراسوند بر سوریمی منجمد از ماهی کپور علف خوار |
| عنوان انگلیسی مقاله | Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp |
| انتشار | مقاله سال 2019 |
| تعداد صفحات مقاله انگلیسی | 8 صفحه |
| هزینه | دانلود مقاله انگلیسی رایگان میباشد. |
| پایگاه داده | نشریه الزویر |
| نوع نگارش مقاله | مقاله پژوهشی (Research article) |
| مقاله بیس | این مقاله بیس نمیباشد |
| نمایه (index) | scopus – master journals – JCR |
| نوع مقاله | ISI |
| فرمت مقاله انگلیسی | |
| ایمپکت فاکتور(IF) | 3.197 در سال 2017 |
| شاخص H_index | 142 در سال 2019 |
| شاخص SJR | 2222 در سال 2019 |
| رشته های مرتبط | زیست شناسی |
| گرایش های مرتبط | علوم سلولی و مولکولی، علوم گیاهی |
| نوع ارائه مقاله | ژورنال |
| مجله / کنفرانس | مجله مهندسی مواد غذایی – Journal of Food Engineering |
| دانشگاه | South China University of Technology – Guangzhou – PR China |
| کلمات کلیدی | سونوگرافی، پلی ساکارید سویا محلول، سوریمی منجمد، Myofibillar، کپور علف خوار، انجماد غوطه ور |
| کلمات کلیدی انگلیسی | Ultrasound-assisted, Soluble soybean polysaccharide, Frozen surimi, Myofibillar, Grass carp, Immersion freezing |
| شناسه دیجیتال – doi |
https://doi.org/10.1016/j.jfoodeng.2018.07.003 |
| کد محصول | E9480 |
| وضعیت ترجمه مقاله | ترجمه آماده این مقاله موجود نمیباشد. میتوانید از طریق دکمه پایین سفارش دهید. |
| دانلود رایگان مقاله | دانلود رایگان مقاله انگلیسی |
| سفارش ترجمه این مقاله | سفارش ترجمه این مقاله |
| فهرست مطالب مقاله: |
| Abstract 1 Introduction 2 Materials and method 3 Result and discussion 4 Conclusion References |
| بخشی از متن مقاله: |
| ABSTRACT 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 0 °C to −15 °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 300 W, for 10 s, with 40 s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at −18 °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 1. Introduction Freezing is a well-known preservation method widely used in the food industry. Conventional methods include air blast freezing, immersion freezing, plate contact freezing, fluidised-bed freezing, circulating brine freezing and liquid nitrogen freezing (Heldman et al., 2006). These methods have been criticised for their high energy consumption, slow freezing rate and uneven distribution of ice crystals. However, immersion freezing possesses some advantages such as a high-heat transfer coefficient, resulting in, good freezing quality and energy savings. In recent years new freezing methods have been developed such as the ultrasound-assisted technologies for product or process improvement (Hu et al., 2013; Zheng and Sun, 2005). Ultrasonication is generally considered safe, non-toxic and environmentally sound (Awad et al., 2012; Kentish & Ashokkumar, 2011). Surimi is a wet concentrate of myofibrillar protein that can be produced from the muscles of deboned fish after removing blood, lipids, sarcoplasmic proteins and other impurities with cold water (Alakhrash et al., 2016). The production of frozen surimi has been growing due to an increase in consumer demand. However, freezing of surimi causes denaturation and aggregation which may result in a loss of functional properties (Bueno et al., 2013; Leygonie et al., 2012; Shenouda, 1980). Many researchers have reported that surimi protein denaturation can be inhibited by cryo-protectants such as low-molecular-weight sugars, polyols, protein hydrolysates, starch hydrolysates, polyols, and oligosaccharides (Chen et al., 2013; Wang et al., 2014; Xie et al., 2017). Water soluble soybean polysaccharide (SSPS) may be used for surimi products due to its low sweetness and low calorific value (Gao et al., 2017a, 2017b). The aim of this work was to investigate the effects of ultrasound-assisted immersion freezing (UF) with SSPS on freezing process and protein denaturation during the freezing of grass carp (Ctenopharyngodon idellus) surimi. |