Effect of additives on the gel properties of tilapia-sea bass mixed surimi

  • HUANG Hui ,
  • HE Xiao-meng ,
  • LI Lai-hao ,
  • et al.
Expand
  • 1(Key Lab of Aquatie Product Processing,Ministry of Agriculture,National Research and Development Center for Aquatic Product Processing,South China Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510330,China) 2(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) 3(Key Laboratory of Fishery Ecology and Environment,Guangzhou 510300,China)

Received date: 2017-10-27

  Revised date: 2017-12-14

  Online published: 2018-11-23

Abstract

The effects of additives on gel strength and water loss rate of tilapia-sea bass mixed surimi were analyzed by SDS-PAGE gel electrophoresis. By adding starch sugar, protein, natural extraction and salt compounds in mixed surimi, the best additives that can significantly enhance the gel characteristics of tilapia mixed surimi were selected. It has showed that gel strength of additives group mixed surimi all significantly increased compare with the control group(p<0.05), especially for TGase enzymes mixed with additives group. The gel strength of TGase with bovine serum albumin, tannic acid, citric acid sodium group mixed surimi reached to 4 563.87, 4 357.06, 4 357.06 g·mm, respectively. Compared with the control group gel strength increased 76.55%, 68.55%, and 47.3 5%, respectively. Filtration rates of mixed surimi were also much lower than the control group of 7.33% (p<0.05), which were 1.4%, 1.62%, and 1.36% respectively. The MHC, Actin and TM bands in electrophoresis were wider, indicating that the fibrin fibers of the mixed surimi had higher crosslink degree and better gel properties.

Cite this article

HUANG Hui , HE Xiao-meng , LI Lai-hao , et al. . Effect of additives on the gel properties of tilapia-sea bass mixed surimi[J]. Food and Fermentation Industries, 2018 , 44(10) : 84 -89 . DOI: 10.13995/j.cnki.11-1802/ts.016131

Outlines

/