Effects of κ-carrageenan/K+ gel system on surimi gel properties and rheology
TANG Jiahui1, GUO Quanyou2, ZOU Mi1, XIE Chen1, XIONG Zeyu1, BAO Hairong1,3,4*
1 College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China 2 East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China 3 Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 4 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 effects of κ-carrageenan / K+ gel system on surimi gel properties and rheology such as gel strength, water holding capacity, microstructure, and rheology of surimi gel were investigated. The results showed that the κ-carrageenan / K+ gel system could significantly improve the water holding capacity, gel strength and G′ of surimi gel with the increasing of the addition proportions. Furthermore, the results of FTIR, SEM and SDS-PAGE indicated that the secondary structure of the protein was affected by κ-carrageenan / K+ gel system, which made its three-dimensional network structure more even and dense. However, it had no significant effect on the polymerization and degradation of fish protein. In conclusion, the κ-carrageenan / K+ gel system had significant effects on the water holding capacity, gel strength, rheology and microstructure of surimi gel, but it could not inhibit protein degradation.
汤嘉慧,郭全友,邹咪,等. κ-卡拉胶/K+凝胶体系对鱼糜凝胶特性和流变的影响[J]. 食品与发酵工业, 2020, 46(16): 86-92.
TANG Jiahui,GUO Quanyou,ZOU Mi,et al. Effects of κ-carrageenan/K+ gel system on surimi gel properties and rheology[J]. Food and Fermentation Industries, 2020, 46(16): 86-92.
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