Vate Naveen Kumar, Benjakul Soottawat, Agustini Tri Winarni
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.
Laboratory of Fish Processing Technology, Department of Fisheries, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia.
J Sci Food Agric. 2015 Aug 30;95(11):2201-7. doi: 10.1002/jsfa.6934. Epub 2014 Oct 27.
The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella).
MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal.
MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage.
在加工过程中作为废料丢弃的鱿鱼墨可以有效地用作鱼糜凝胶中的凝胶增强剂，尤其是由凝胶特性较差的深色鱼肉制备的鱼糜凝胶。它还具有抗氧化作用，可抑制脂质氧化。本研究旨在探讨台湾枪乌贼（Loligo formosana）的无黑色素墨汁（MFI）对沙丁鱼（Sardinella albella）鱼糜凝胶特性及氧化稳定性的影响。
MFI（0 - 0.1 g kg⁻¹鱼糜）以剂量依赖的方式增加了沙丁鱼鱼糜凝胶的断裂力和变形量（P < 0.05）。添加MFI对鱼糜凝胶的白度没有影响（P > 0.05）。随着MFI添加量的增加，凝胶的可表达水分含量降低（P < 0.05）。基于微观结构研究，添加0.08 g kg⁻¹鱼糜的MFI的凝胶比对照（未添加MFI）的凝胶更致密、更细腻。含有MFI的鱼糜凝胶具有较低的过氧化值、硫代巴比妥酸反应性物质、壬醛和2 - 癸烯醛。
MFI可以改善沙丁鱼鱼糜凝胶的特性。此外，它能够在冷藏储存期间防止鱼糜凝胶中的脂质氧化。
