Food and Fermentation Industries >

2021 , Vol. 47 >Issue 13: 198 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027096

Optimization of gelation process of surimi from Trachinotus ovatus induced by dense phase carbon dioxide using response surface methodology

  • LI Ru ,
  • LIU Yang ,
  • ZHU Yongkang ,
  • ZHAO Xingchen ,
  • WANG Na ,
  • DU Zixin ,
  • LIU Shucheng ,
  • SUN Qinxiu ,
  • WEI Shuai ,
  • XIA Qiuyu
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  • 1(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China)
    2(Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang),Zhanjiang 524025,China)

Received date: 2021-02-23

  Revised date: 2021-03-18

  Online published: 2021-08-02

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Abstract

Dense phase carbon dioxide (DPCD) is a non-thermal food processing technology. DPCD can induce surimi to form a gel, and the gel properties (water holding capacity, gel strength, microstructure, etc.) were significantly better than those of gel induced by heat. To explore the process parameters of surimi gelation induced by DPCD, Box-Behnken response surface methodology and regression analysis were used to establish a mathematical model between the gel strength with pressure, temperature and time of DPCD. The results showed that the pressure, temperature, time and their interactions had a significant influence on the gel strength of surimi. When samples were treated at 60 ℃ for 60 min under 30 MPa, the gel strength of surimi was 128 N·mm. Compared with heat induction, DPCD treatment could significantly improve gel strength and water holding capacity of surimi from Trachinotus ovatus.

Key words： dense phase carbon dioxide; surimi; gel strength; optimization; Trachinotus ovatus

Cite this article

LI Ru , LIU Yang , ZHU Yongkang , ZHAO Xingchen , WANG Na , DU Zixin , LIU Shucheng , SUN Qinxiu , WEI Shuai , XIA Qiuyu . Optimization of gelation process of surimi from Trachinotus ovatus induced by dense phase carbon dioxide using response surface methodology[J]. Food and Fermentation Industries, 2021 , 47(13) : 198 -204 . DOI: 10.13995/j.cnki.11-1802/ts.027096

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