Jiao Liping, Xia Shuqin, Zhang Xiaoming, Liu Jianzeng, Yu Jingyang, Zhang Man, Wang Xuejiao, Qi Xiangzhen
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University 1800 Lihu Boulevard Wuxi Jiangsu 214122 China
Laiwu Manhing Foods Corporation 1 Wanxing Road, Yangzhuang Town, Nonggao District Laiwu Shandong 271100 China.
RSC Adv. 2019 Jan 14;9(3):1664-1670. doi: 10.1039/c8ra09025d. eCollection 2019 Jan 9.
The colour of sushi red ginger slices without blanching is not uniform, which seriously affects their sensory quality. The effect of calcium chloride (CaCl) pretreatment on the uniformity of colouring and the properties of ginger starch have been studied. The crystalline region of the starch in blanched ginger slices was broken, which might be beneficial for uniform colouring. The effect of CaCl pretreatment on starch properties depended on the concentration. The influence of CaCl at a concentration higher than 3.5 mol L was more pronounced than that at a lower concentration. The uniformity of colouring was close to the effect of blanching treatment. Furthermore, the starch crystallization was destroyed, the granules were broken, and the polarized cross disappeared, which was consistent with that observed for the starch in blanched ginger slices. Therefore, it is possible to achieve a uniform colour in red ginger slices at room temperature through CaCl pretreatment.
未经焯水处理的寿司红姜片颜色不均匀，严重影响其感官品质。研究了氯化钙（CaCl）预处理对红姜片着色均匀性和姜淀粉性质的影响。焯水处理后的姜片淀粉结晶区被破坏，这可能有利于均匀着色。氯化钙预处理对淀粉性质的影响取决于其浓度。浓度高于3.5 mol/L的氯化钙的影响比低浓度时更为显著。其着色均匀性接近焯水处理的效果。此外，淀粉结晶被破坏，颗粒破碎，偏光十字消失，这与焯水处理后的姜片淀粉情况一致。因此，通过氯化钙预处理有可能在室温下使红姜片达到均匀的颜色。
