Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 151 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025943

Effects of different additives on the quality of non-rinsed large yellow croaker surimi

  • XIONG Zeyu ,
  • XIE Chen ,
  • CHEN Baike ,
  • LI Hui ,
  • JIN Sulaiman ,
  • BAO Hairong
Expand
  • 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)

Received date: 2020-10-20

  Revised date: 2020-12-01

  Online published: 2021-06-17

Fold

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.

Key words： large yellow croaker surimi; gel properties; water retention capacity; starch; soy protein isolate; alkaline water retention agent

Cite this article

XIONG Zeyu , XIE Chen , CHEN Baike , LI Hui , JIN Sulaiman , BAO Hairong . Effects of different additives on the quality of non-rinsed large yellow croaker surimi[J]. Food and Fermentation Industries, 2021 , 47(10) : 151 -158 . DOI: 10.13995/j.cnki.11-1802/ts.025943

References

[1] 朱振乐.大黄鱼人工育苗技术[J].上海水产大学学报, 2000(2):163-165.
ZHU Z L.Artificial breeding technology of large yellow croaker[J].Journal of Shanghai Fisheries University, 2000(2):163-165.
[2] 吕锋,郑明锋,陆则坚.气调脱水技术对脱水大黄鱼品质影响的研究[J].农业工程学报,2004, 20(6):190-193.
LYU F, ZHENG M F, LU Z J.Study on the effect of modified atmosphere dehydration technology on the quality of dehydrated large yellow croaker[J].Journal of Agricultural Engineering, 2004, 20(6):190-193.
[3] 张智铭, 仪淑敏, 李学鹏, 等.超高压对未漂洗金线鱼鱼糜凝胶特性的影响[J].食品工业科技, 2021,42(1):42-47;53.
ZHANG Z M, YI S M, LI X P, et al.The effect of ultra-high pressure on the gel properties of unrinsed golden thread surimi[J].Food Industry Technology, 2021,42(1):42-47;53.
[4] 王冬妮, 范馨茹, 祁立波, 等.淀粉和蛋白类添加物对鱿鱼鱼糜凝胶特性的影响[J].中国食品学报, 2018, 18(4):65-71.
WANG D N, FAN X R, QI L B, et al.Effects of starch and protein additives on the gel properties of squid surimi[J].Chinese Journal of Food Science, 2018, 18(4):65-71.
[5] LAEMMLI B U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature, 1970, 227(5 259):680-685.
[6] BENJAKUL S, VISESSANGUAN W, ISHIZAKI S, et al.Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus[J].Journal of Food Science, 2001, 66(9):1 311-1 318.
[7] MAJUMDAR R K, SAHA A, DHAR B, et al.Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (Pangasianodon hypophthalmus) surimi[J].Journal of Food Science and Technology, 2015, 52(12):7 994-8 003.
[8] DBUSCA A, TAHERGORABI R, BEAMER S K, et al.Interactions of dietary fiber and omega-3-rich oil with protein in surimi gels developed with salt substitute[J].Food Chemistry, 2013, 141(1):201-208.
[9] 中华人民共和国国家卫生和计划生育委员会.GB 5009.237—2016 食品安全国家标准 食品pH值的测定[S].北京:中华人民共和国卫生部, 2016.
National Health and Family Planning Commission of the People′s Republic of China.GB 5009.237—2016 National food safety standard determination of food pH value[S].Beijing:Ministry of Health of the People′s Republic of China, 2016.
[10] PAN T, GUO H Y, LI Y, et al.The effects of CaCl2 on the gel properties of porcine myosin-κ-carrageenan mixtures[J].Food Hydrocolloids, 2017, 63:467-477.
[11] MORENO H M, BARGIELA V, TOVAR C A, et al.High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi:Effect on physicochemical and rheological properties of gels[J].Food Hydrocolloids, 2015, 48:127-134.
[12] 王永巍, 王欣, 刘宝林, 等.低场核磁共振技术检测煎炸油品质[J].食品科学, 2012, 33(6):171-175.
WANG Y W, WANG X, LIU B L, et al.Detection of frying oil quality by low-field nuclear magnetic resonance technology[J].Food Science, 2012, 33(6):171-175.
[13] 黎彩, 何秋生, 陈春松, 等.不同添加物对鱼糜凝胶强度的影响[J].农产品加工, 2016(21):10-13.
LI C, HE Q S, CHEN C S, et al.The effect of different additives on the gel strength of surimi[J].Agricultural Products Processing, 2016(21):10-13.
[14] 李莎莎,安玥琦,丁玉琴,等.碱性盐对冷冻鱼糜保水性的影响[J].食品科学,2012,33(21):68-72.
LI S S, AN Y Q, DING Y Q, et al.The effect of alkaline salt on the water retention of frozen surimi[J].Food Science, 2012, 33(21):68-72.
[15] 贾丹, 刘茹, 刘明菲, 等.转谷氨酰胺酶对鳙鱼糜热诱导胶凝特性的影响[J].食品科学, 2013, 34(9):37-41.
JIA D, LIU R, LIU M F, et al.Effect of transglutaminase on heat-induced gelation characteristics of bighead carp surimi[J].Food Science, 2013, 34(9):37-41.
[16] 袁子,张宾佳,赵思明,等.添加物对大米凝胶微结构和理化性质的影响[J].中国粮油学报,2018,33(10):1-6.
YUAN Z, ZANG B J, ZHAO S M, et al.Effects of additives on the microstructure and physical and chemical properties of rice gel[J].Journal of the Chinese Cereals and Oils Association, 2018, 33(10):1-6.
[17] LAEMMLI B U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature, 1970, 227(5 259):680-685.
[18] 陈康,戴志远,王宏海,等.添加非肌肉蛋白对鱼糜制品品质影响的初步研究[J].食品与发酵工业,2011,37(7):214-219.
CHEN K, DAI Z Y, WANG H H, et al.A preliminary study on the effect of adding non-muscle protein on the quality of surimi products[J].Food and Fermentation Industry, 2011,37(7):214-219.
[19] CHEAH P B, LEDWARD D A.Inhibition of metmyoglobin formation in fresh beef by pressure treatment[J].Meat Science, 1997, 45(3):411-418.
[20] SIKES A L, TOBIN A B,TUME R K.Use of high pressure toreduce cook loss and improve texture of low-salt beef sausage batters[J].Innovative Food Science & Emerging Technologies, 2009, 10(4):405-412.
[21] 沈晓蕾,李向红,俞健,等.大豆分离蛋白,木薯淀粉与转谷氨酰胺酶组合对鲢鱼鱼糜凝胶品质的影响[J].食品与机械,2019,35(9):26-31.
SHEN X L, LI X H, YU J, et al.The effect of the combination of soy protein isolate, tapioca starch and transglutaminase on the gel quality of silver carp surimi[J].Food and Machinery, 2019, 35(9):26-31.
[22] 鲍佳彤,宁云霞,杨淇越,等.不同淀粉种类对未漂洗革胡子鱼鱼糜凝胶特性的影响[J].肉类研究,2020,34(4):27-33.
BAO J T, NING Y X, YANG Q Y, et al.Effects of different starch types on the gel properties of unwashed clarias catfish surimi[J].Meat Research,2020,34(4)27-33.
[23] 韩敏义,费英,徐幸莲, 等.低场NMR研究pH对肌原纤维蛋白热诱导凝胶的影响[J].中国农业学,2009,42(6):2 098-2 104.
HAN M Y, FEI Y, XU X L, et al.Low-field NMR study of the effect of pH on myofibril protein heat-induced gel[J].Chinese Agricultural Sciences, 2009, 42(6):2 098-2 104.
[24] 夏天兰, 刘登勇, 徐幸莲, 等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学, 2011, 32(21):253-256.
XIA T L, LIU D Y, XU X L, et al.Application of low-field nuclear magnetic resonance in the determination of moisture and related quality characteristics of meat and meat products[J].Food Science, 2011, 32(21):253 -256.
[25] MØLLER S M, GROSSI A, CHRISTENSEN M, et al.Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre[J].Meat Science, 2011, 87(4):387-393.
[26] WILLIAM R C, GUSTAVO G F, CARLOS P.Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material[J].Food Science and Technology International, 2013, 19(5):461-471.
[27] JIANG J, XIONG Y L.Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase[J].Meat Science, 2013,93(3):469-476.
[28] ZHANG F H, FANG L, WANG C J, et al.Effects of starches on the textural, rheological, and color properties of surimibeef gels with microbial tranglutaminase[J].Meat Science, 2013, 93(3):533-537.
[29] SUN F Y, HUANG Q L, HU T, et al.Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp[J].International Journal of Biological Macromolecules, 2014, 64(2):17-24.
[30] MLEKO S, FOEGEDING E A.pH induced aggregation and weak gel formation of whey protein polymers[J].Journal of Food Science, 2010, 65(1):139-143.
[31] LUO Y K, PAN D D, JI B P.Gel properties of surimi from bighead carp (Aristichthys nobilis):Influence of setting and soy protein isolate[J].Journal of Food Science, 2010, 69(8):374-378.
[32] 肖旭华.米渣及米渣蛋白对鲢鱼糜凝胶特性和冻融稳定性的影响[D].武汉:华中农业大学, 2014.
XIAO X H.The effect of rice residue and rice residue protein on the gel characteristics and freeze-thaw stability of silver carp surimi[D].Wuhan:Huazhong Agricultural University, 2014.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.