Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
School of Chemistry and Food Science, Yulin Normal University, Yulin 573000, China.
Ultrason Sonochem. 2023 Mar;94:106322. doi: 10.1016/j.ultsonch.2023.106322. Epub 2023 Feb 9.
In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics of the surimi-wheat noodles were investigated. Compared with the fermentation control (FC) noodles, the microstructure, cooking and texture characteristics of noodles (≤24.00 W/L) were significantly (p < 0.05) improved after ultrasonic treating. As the increasing of ultrasonic power, compared to FC, the creep strain, recovery strain, semi-bound water, and free sulfhydryl (SH) contents of surimi-wheat dough decreased at first and then increased significantly (p < 0.05). The α-helix and β-turn content of dough increased at first and then decreased after ultrasonic treatment, while the β-sheet was reversed. The surimi-wheat dough network structure was improved by ultrasonic treatment, with the densest and continuous pore size in 21.33 W/L, but the dough structure was broken and loose (>21.33 W/L), which consisted of the hardness, elasticity, chewiness, resistant and cooked quality of surimi-wheat noodles. This work elucidated the effect of ultrasonic power on the performance of surimi-wheat dough, and the optimal ultrasound power was obtained, thereby improving the nutritional properties and the quality of surimi-wheat noodles.
本研究探讨了不同功率超声辅助静置对 50%鱼糜面团流变特性、水分分布和结构特性以及鱼糜-小麦面条质构、蒸煮和微观结构特性的影响。与发酵对照（FC）面条相比，超声处理后，面条（≤24.00 W/L）的微观结构、蒸煮和质构特性得到了显著改善（p<0.05）。随着超声功率的增加，与 FC 相比，鱼糜-小麦面团的蠕变应变、回复应变、半结合水和游离巯基（SH）含量先降低后显著增加（p<0.05）。面团的α-螺旋和β-转角含量先增加后减少，而β-折叠则相反。超声处理改善了鱼糜-小麦面团的网络结构，21.33 W/L 时孔径最密集且连续，但大于 21.33 W/L 时，面团结构被破坏且疏松，这影响了鱼糜-小麦面条的硬度、弹性、咀嚼性、耐煮性和烹饪品质。这项工作阐明了超声功率对鱼糜-小麦面团性能的影响，并获得了最佳超声功率，从而提高了鱼糜-小麦面条的营养特性和品质。
