Effects of daylily extract microcapsule on the quality and gel properties of steamed fish cake-a surimi-based product

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成果类型：

期刊论文

作者：

Wang, Hongxun;Li, Jie;Liu, Tingting;Han, Yahong*;Hou, Wenfu;...

通讯作者：

Han, Yahong;Hou, WF

作者机构：

[Wang, Hongxun] Wuhan Polytech Univ, Sch Biol & Pharmaceut Engn, Wuhan 430023, Hubei, Peoples R China.

[Han, Yahong; Han, YH; Hou, WF; Liu, Tingting; Li, Jie; Hou, Wenfu; Yi, Yang] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Han, Yahong; Han, YH; Hou, WF; Hou, Wenfu; Yi, Yang] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

[Hou, Wenfu] Hubei Ind Technol Res Inst Jingchu Special Foods, Jingzhou 434000, Hubei, Peoples R China.

通讯机构：

[Han, YH; Hou, WF ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

Daylily;Steamed fish cake;Food quality;Gel properties;Mechanisms

期刊：

Current Research in Food Science

ISSN：

2665-9271

年：

2024

卷：

页码：

100837

DOI：

10.1016/j.crfs.2024.100837

基金类别：

Key R & D Program of Hubei [2023BBB143]; Key project of the science and technology plan of Hubei Provincial Department of Education [D20221613]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

生命科学与技术学院

摘要：

This study evaluated the effects of 0.95% daylily powder (m/m, 0.95%-DL), 0.5% daylily extract (m/m, 0.5%-DLE), and 0.5% daylily extract microcapsules (m/m, 0.5%-DLEMC) on the storage stability, gel properties, and microstructure of steamed fish cake. The results showed that 0.5%-DLEMC exhibited superior performance in maintaining product quality, significantly enhancing gel strength and reducing cooking loss. Detailed analysis revealed that both 0.5%-DLE and 0.5%-DLEMC promoted protein unfolding, leading to a structural transition from random ...

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Effects of daylily extract microcapsule on the quality and gel properties of steamed fish cake-a surimi-based product

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