Food and Fermentation Industries >

2022 , Vol. 48 >Issue 13: 196 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028501

Effect of starches on quality of squid surimi after freeze-thaw cycles treatment

  • JIAO Tiantian ,
  • JIANG Pengfei ,
  • FU Baoshang ,
  • QI Libo ,
  • DONG Xiuping ,
  • YU Bo ,
  • SHANG Shan
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  • 1(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China)
    2(Liaoyu Group Co.Ltd., Dalian 116000, China)

Received date: 2021-07-07

  Revised date: 2021-08-16

  Online published: 2022-08-03

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Abstract

In order to improve the freeze-thaw stability and product quality of squid surimi in processing, squid surimi was prepared by mixing different starch (corn starch, cassava starch, cassava hydroxypropyl starch, cassava hydroxypropyl distarch phosphate, waxy corn acetylated distarch adipate) with squid minced fish, and the effect of adding 2% different starch on the stability of squid surimi after 0, 4, 8 and 12 cycles of freeze-thaw treatments was studied. The results showed that with the increase of freezing and thawing times, the content of total volatile basic nitrogen (TVB-N) in squid increased significantly (P<0.05), and the water holding capacity, gel strength and storage modulus (G′) decreased significantly (P<0.05). The TVB-N content of squid surimi with the addition of corn starch and waxy corn acetylated distarch adipate exceeded the GB 2733—2015 standard(30 mg/100 g) at 35.81 mg/100 g and 30.35 mg/100 g when repeatedly freeze-thawed 12 times. The TVB-N value of squid surimi with added cassava hydroxypropyl starch was significantly lower than the other groups after 12 freeze-thaw cycles (P<0.05), which was 25.10 mg/100g. The addition of cassava hydroxypropyl starch significantly reduced the water loss of squid surimi during freeze-thaw, and the water-holding capacity of squid surimi was 86.37% when repeatedly freeze-thaw 12 times, improved the texture and anti-freeze-thaw properties of squid surimi, and maintained the integrity and tightness of squid surimi microstructure during freeze-thaw. This study could provide a theoretical basis for the quality deterioration of squid surimi during frozen storage.

Key words： starch; freezing and thawing; squid surimi; TVB-N

Cite this article

JIAO Tiantian , JIANG Pengfei , FU Baoshang , QI Libo , DONG Xiuping , YU Bo , SHANG Shan . Effect of starches on quality of squid surimi after freeze-thaw cycles treatment[J]. Food and Fermentation Industries, 2022 , 48(13) : 196 -203 . DOI: 10.13995/j.cnki.11-1802/ts.028501

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