Food and Fermentation Industries >

2024 , Vol. 50 >Issue 2: 168 - 176

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033645

Effects of wolfberry powder on gel quality of silver carp surimi

  • ZHENG Zhaomin ,
  • XU Qiaoling ,
  • ZHENG Hongli ,
  • LIU Junchen ,
  • SHI Yongqi ,
  • YAO Chunxia ,
  • XIAO Chunyuan ,
  • WANG Lan
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  • 1(Department of Cuisine and Nutrition, Hubei University of Economics, Wuhan 430205, China)
    2(Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China)

Received date: 2022-09-15

  Revised date: 2022-10-24

  Online published: 2024-02-27

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Abstract

To improve the gel properties and quality of silver carp surimi, the effects of wolfberry powder (WP) with different concentrations on water holding capacity, cooking loss rate, whiteness value, moisture distribution, gel properties, microstructure, sensory evaluation, and odor characteristics of silver carp surimi gel were investigated. Results showed that the water holding capacity, hardness, chewiness, and gel strength of surimi gel first increased and then decreased with the increase of the WP content, and reached the maximum when the addition amount was 0.5%, which were 78.55%, (2 716.77±75.76) g, (2 185.15±32.46) g, and 1 087 g·cm, respectively. However, the cooking loss rate first decreased and then increased with the increase of WP content, and when the additional amount of WP was 0.5%, the cooking loss rate was the smallest at 7.49%. The proportion of free water in the surimi gel was reduced and the proportion of immobile water was increased, indicating that the surimi gel could retain more water after the addition of WP. When WP was added at the optimal addition amount of 0.5%, only bound water and immobile water were detected in the surimi gel, but no free water was detected. The addition of a proper amount of WP could enhance the network structure of surimi gel and make it more compact and uniform. The whiteness value and color score of surimi gel were decreased with the addition of WP, but the color was generally acceptable with the optimal addition of 0.5%. Additionally, sensory evaluation and electronic nose analysis showed that the flavor quality of surimi gel could be significantly improved when WP was added at the optimal addition amount of 0.5%. This study provides a theoretical basis for the production of high-quality surimi products.

Key words： wolfberry powder; silver carp; surimi; water-holding capacity; microstructure; gel quality

Cite this article

ZHENG Zhaomin , XU Qiaoling , ZHENG Hongli , LIU Junchen , SHI Yongqi , YAO Chunxia , XIAO Chunyuan , WANG Lan . Effects of wolfberry powder on gel quality of silver carp surimi[J]. Food and Fermentation Industries, 2024 , 50(2) : 168 -176 . DOI: 10.13995/j.cnki.11-1802/ts.033645

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