Abstract：
Multi-layered structure of reconstituted meat-based products from minced fish was formed by physical extrusion, followed by an investigation into the impact of extrusion strength on structural and physicochemical properties before and after frying. Under an appropriate pressure (3-9 kPa), the air within minced fish underwent enrichment and rearrangement to form a stratified phase, promoting the formation of multi-layered structure during frying. Conversely, the lower pressure (≤1.5 kPa) was insufficient for phase separation and directional rearrangement, while the higher pressure (≥15 kPa) would cause the stratified phase to flow out of food system. Moreover, by directly increasing water mobility and meat compactness, physical extrusion indirectly caused more water loss and stronger ionic bonds during frying, which was positively correlated with multi-layered structure. However, an excessive pressure caused an increase in random coil and hydrophobic interactions during frying, which was negatively correlated with multi-layered structure. In conclusion, appropriate physical extrusion strength promoted the formation of multi-layered structure.
摘要：
通过物理挤压形成了从鱼碎中重组肉基产品的多层结构，然后研究了油炸前后挤出强度对结构和理化性能的影响。在适当的压力(3-9kPa)下,鱼碎中的空气经过富集和重新排列，形成一个分层阶段，促进油炸过程中多层结构的形成。相反，较低的压力（≤1.5kPa）不足以进行相分离和定向重排，而较高的压力（≥15kPa）会导致分层阶段流出食物系统。此外，通过直接增加水的流动性和肉的紧密度，物理挤压间接导致油炸过程中更多的失水和更强的离子键，与多层结构呈正相关。然而,过高的压力导致油炸过程中无规卷曲和疏水相互作用的增加，与多层结构呈负相关。总之,适当的物理挤压强度促进了多层结构的形成。
