Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 230 - 236

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032424

Preparation of different carrageenan Maillard products and their effects on quality of Spanish mackerel surimi gel

  • SHI Ruitao ,
  • XU Xiaomin ,
  • XU Zhe ,
  • MA Kun ,
  • ZOU Yu ,
  • LI Yaoyao ,
  • HAN Shiying ,
  • LI Tingting ,
  • HAN Lingyu
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  • (College of Life Science, Dalian Minzu University, Dalian 116600, China)

Received date: 2022-05-23

  Revised date: 2022-10-08

  Online published: 2023-09-27

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Abstract

Cod skin collagen peptide and three different configurations of carrageenan (κ-, ι-, and λ-) were used to make Maillard products prepared by dry heat method with different reaction time. The structure of the reaction products was characterized by infrared spectrum, browning degree, grafting degree, fluorescence intensity, and surface hydrophobicity. Maillard products were added to Spanish mackerel surimi, and the influence mechanism of carrageenan configuration on it and the optimal ratio to improve the quality of surimi products was analyzed. Results showed that with the increase of incubation time, the grafting rate and browning degree of the three Maillard products gradually increased, the fluorescence intensity reached the maximum after the reaction 4 days, and the surface hydrophobicity decreased with the extension of time. All the Maillard products added to Spanish mackerel surimi could improve the gel strength and hardness of the surimi. Among them, the surimi which added κ-carrageenan Maillard product with a reaction time of 6 days got the highest gel strength (1 825.48 g·mm) and hardness (31.31 N). Hence, the peptides modified by Maillard reaction with carrageenan could enhance the gel strength and the hardness of surimi, and κ-carrageenan Maillard product with 6 days reaction time made the gel strength and hardness of surimi maximized.

Key words： cod fish skin peptide; carrageenan; Maillard reaction; surimi gel; gel strength of surimi

Cite this article

SHI Ruitao , XU Xiaomin , XU Zhe , MA Kun , ZOU Yu , LI Yaoyao , HAN Shiying , LI Tingting , HAN Lingyu . Preparation of different carrageenan Maillard products and their effects on quality of Spanish mackerel surimi gel[J]. Food and Fermentation Industries, 2023 , 49(17) : 230 -236 . DOI: 10.13995/j.cnki.11-1802/ts.032424

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