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- Title
外源添加物对海杂鱼鱼糜凝胶特性的影响.
- Authors
梁光灿; 范鑫; 袁方; 陆瑞琪; 卞忠明; 刘苗苗; 张欢; 曹云刚
- Abstract
To improve the surimi gel properties of marine fishes, this study investigated the effect of different amounts of transglutaminase (TGase), egg white protein, and composite phosphate on surimi gel strength and water binding capacity of marine fishes by single-factor test, and optimized the reconstituted formulations by response surface methodology to determine the optimal amounts of exogenous additives. Finally, the gel properties of surimi in the optimization group were verified by mass spectrometer, rheometer, nuclear magnetic resonance spectrometer, and scanning electron microscope. The results showed that the gel strength of surimi was the highest under the amount of 0.4% TGase, 7.0% egg white protein, and 0.30% composite phosphate. The texture properties, rheological properties, moisture distribution, and microstructure of surimi obtained with additives of the optimal amounts were significantly improved compared with those in the control group without exogenous additives (P<0.05). This study provides a reference and technical guidance for the improvement of the quality characteristics of surimi of marine fishes.
- Subjects
NMR spectrometers; RESPONSE surfaces (Statistics); SCANNING electron microscopes; MARINE fishes; RHEOLOGY; DENTAL cements; FISH food
- Publication
Food Research & Development, 2023, Vol 44, Issue 2, p50
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.02.008