与血清分离相关的模拟番茄酱中成分依赖性水分流动性和物理化学性质
Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation.
作者信息
Kang Choon-Gil, Shin Hyejeong, Park Shinjae, Rho Shin-Joung, Kim Yong-Ro
机构信息
Department of Biosystems Engineering, Seoul National University, Seoul, 08826 Republic of Korea.
Ottogi Corporation, Anyang, Gyeonggi-Do 14060 Republic of Korea.
出版信息
Food Sci Biotechnol. 2025 Jul 16;34(14):3283-3293. doi: 10.1007/s10068-025-01947-3. eCollection 2025 Oct.
UNLABELLED
This study was performed to evaluate the effects of added ingredients such as modified starch (MS), xanthan gum (XG), sugar, (SU), salt (SA), and vinegar (VIN) on the water mobility and physicochemical properties of model tomato ketchup and to investigate the correlation between the obtained variables and serum separation. The type and concentration of ingredients added to the tomato paste (TP) had significant effects on experimental variables, including the serum separation rate, water mobility, and viscosity. Serum separation was most severe in SU and VIN- added samples and minimal in MS and XG- added samples. Principal component analysis exhibited that several physical variables (T2 relaxation time, flow behavior properties, storage and loss modulus) were related to serum separation. The causes of these separation events may vary depending on the specific properties of the added ingredients.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-025-01947-3.
未标注
本研究旨在评估改性淀粉（MS）、黄原胶（XG）、糖（SU）、盐（SA）和醋（VIN）等添加成分对模型番茄酱水分流动性和理化性质的影响，并研究所得变量与血清分离之间的相关性。添加到番茄酱（TP）中的成分类型和浓度对实验变量有显著影响，包括血清分离率、水分流动性和粘度。在添加SU和VIN的样品中血清分离最严重，在添加MS和XG的样品中血清分离最少。主成分分析表明，几个物理变量（T2弛豫时间、流动行为特性、储能模量和损耗模量）与血清分离有关。这些分离事件的原因可能因添加成分的具体特性而异。
补充信息
在线版本包含可在10.1007/s10068-025-01947-3获取的补充材料。
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