Effects of different additives on the quality of non-rinsed large yellow croaker surimi
XIONG Zeyu1, XIE Chen1, CHEN Baike1, LI Hui1, JIN Sulaiman1, BAO Hairong1,2,3*
1(College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China) 3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture, Shanghai 201306, China)
Abstract: In this study, the non-rinsed large yellow croaker surimi was used as raw material and was added 4 groups of additives including 6% starch + 0.5% NaHCO3, 6% starch + 0.5% Na4P2O7, and 6% soybean protein isolate (SPI)+0.5% NaHCO3 and 6% soy protein isolate +0.5% NaHCO3. Its gel strength, hardness, water holding capacity, cooking loss, whiteness, pH, water migration changes and dynamic rheological properties were measured. The results showed that, compared with the non-rinsing control group (ck), the addition of the additives in the 4 groups all enhanced their gel strength, texture profile analysis, water retention capacity, pH dynamic rheological properties G′, etc. to vary degrees. The addition of starch made gel strength of the Na4P2O7 group to the maximum value of 358.65 g·cm. Moreover, the starch and NaHCO3 group improved the gel hardness and water migration ability most significantly (P<0.05); the dynamic rheological results showed all 4 groups of additives could help increase the storage modulus (G′) of surimi gel. However, the addition of 4 groups of additives also reduced the whiteness of the gel to a certain extent. Comprehensive indicators showed that compared with soy protein isolate, adding starch could better improve the gel properties and water retention capacity of non-rinsed large yellow croaker surimi, while adding NaHCO3 and Na4P2O7 could improve the water retention capacity of the gel and the effect is equivalent.
熊泽语,谢晨,陈百科,等. 不同添加物对未漂洗大黄鱼鱼糜品质的影响[J]. 食品与发酵工业, 2021, 47(10): 151-158.
XIONG Zeyu,XIE Chen,CHEN Baike,et al. Effects of different additives on the quality of non-rinsed large yellow croaker surimi[J]. Food and Fermentation Industries, 2021, 47(10): 151-158.
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2021, Vol. 47 
