This study aimed to investigate the effects of single ultrasonic treatment and ultrasonic combined acid (glucono-delta-lactone, GDL) treatment on gelling properties of skipjack myofibrillar protein (MP), to improve the added value of skipjack and the quality of skipjack products. MP was used as raw material and either ultrasonic for 3 min or ultrasonic for 3 min combined with GDL, to observe the changes of gelling characteristics of MP. The results showed that ultrasonic for 3 min improved the gel preparation stage of MP, but weakened the gel enhancement stage. In addition, the hardness, elasticity, cohesion, and chewing properties of MP gel decreased obviously. Ultrasonic for 3 min combined with GDL treatment enhanced the MP gel preparation stage and maintained the strengthening ability of original gel. No obvious differences observed between samples treated by ultrasonic for 3 min combined with GDL and original samples in terms of hardness and elasticity, but the coherency and chewiness of treated samples greatly increased. After ultrasonic combined with GDL treatment, the water retention ability of samples increased obviously compared with samples treated by single ultrasonic, but it was lower than that of the untreated group. The solubility of samples treated by ultrasonic and GDL increased obviously compared with original ones, and there was no significant difference in comparison to samples after single ultrasonic treatment.
LI Changle
,
WU Yaqin
,
WANG Lisha
,
ZOU Mi
,
TANG Jiahui
,
LI Tianxiang
,
BAO Hairong
. Study on the optimization of gelling properties of Skipjack myofibrillar proteinby ultrasonic and ultrasonic combined with acid treatment[J]. Food and Fermentation Industries, 2019
, 45(3)
: 119
-123
.
DOI: 10.13995/j.cnki.11-1802/ts.017678
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