Food and Fermentation Industries >

2023 , Vol. 49 >Issue 3: 251 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031615

Effects of hydrophilic colloid on physicochemical quality and juiciness loss of stuffed fish balls as affected by freeze-thaw cycles

  • FAN Lixin ,
  • RUAN Dongna ,
  • LIU Cikun ,
  • ZHANG Jiani ,
  • CHEN Xu ,
  • XIA Wenshui ,
  • XU Yanshun
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(State Key Laboratory of Food Science and Technology, Wuxi 214122, China)
    3(Taizhou Anjoy Food Share Co.Ltd., Taizhou 225700, China)

Received date: 2022-03-24

  Revised date: 2022-04-07

  Online published: 2023-03-03

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Abstract

To reduce quality deterioration in terms of juiciness loss and taste reduction of stuffed surimi products caused by freeze-thaw cycle, the effects of addition amount and addition method of different hydrophilic colloid on the juiciness loss, texture properties, and microstructure of stuffed fish balls were investigated. Results showed that the juiciness loss, texture, whiteness, and microstructure of the samples adding with pre-emulsified hydrophilic colloids were better than those of the group added directly in the form of powder. With the increasing additional amount of carrageenan, konjac gum, and curdlan gum, the juiciness loss exhibited a decreasing trend firstly, followed by an increase with further increasing of the additional amount. The juiciness loss and migration of water into the outer surimi gel of pre-emulsified fish balls with 0.3% (mass fraction) konjac and 0.4% (mass fraction) curdlan gum was lower. At the same time, the hardness and chewiness of stuffed fish balls were improved significantly (P<0.05) with a denser network structure as well as fewer and evenly distributed holes of surimi gel. Whiteness reached higher values. With the increase of xanthan gum, the juiciness of stuffed fish balls decreased, but there was no significant improvement in the textural properties and whiteness.

Key words： stuffed fish ball; juiciness loss; hydrophilic colloid; pre-emulsification; freeze-thaw cycles

Cite this article

FAN Lixin , RUAN Dongna , LIU Cikun , ZHANG Jiani , CHEN Xu , XIA Wenshui , XU Yanshun . Effects of hydrophilic colloid on physicochemical quality and juiciness loss of stuffed fish balls as affected by freeze-thaw cycles[J]. Food and Fermentation Industries, 2023 , 49(3) : 251 -258 . DOI: 10.13995/j.cnki.11-1802/ts.031615

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