Somjid Panumas, Panpipat Worawan, Chaijan Manat
Food Technology and Innovation Centre of Excellent, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161 Thailand.
J Food Sci Technol. 2017 Nov;54(12):3979-3988. doi: 10.1007/s13197-017-2862-7. Epub 2017 Sep 21.
Effect of cold carbonated water (CW) washing on the biochemical properties and gel characteristics of mackerel surimi was evaluated. Three washing cycles were performed with different orders of washing medium including T1 (water, water and water), T2 (CW, water and water), T3 (CW, CW and water) and T4 (CW, CW and CW). The results showed that CW washing, especially T4, caused the decrease in pH, Ca-ATPase activity and surface hydrophobicity and led to the increase in reactive sulfhydryl content. Regardless of washing treatment, haem protein of surimi decreased significantly compared to unwashed mince. However, carbonated water did not improve haem protein removal. The highest lipid reduction was found in T1 and T2. Gels from all CW washing treatments had a comparable whiteness. Breaking force of CW surimi gel increased with increasing washing cycle (T2 < T3 < T4). Deformations of all surimi gels were not much different (~7 mm). Expressible drip increased with increasing CW washing cycle. Numbers of jointed spherical matrices were found in surimi gel microstructures. With increasing CW washing cycle, densely packed aggregates were formed. Therefore, CW washing with appropriate cycle can be used as an alternative means for mackerel surimi production.
评估了冷碳酸水（CW）清洗对鲭鱼鱼糜生化特性和凝胶特性的影响。采用不同的清洗介质顺序进行了三个清洗循环，包括T1（水、水和水）、T2（CW、水和水）、T3（CW、CW和水）和T4（CW、CW和CW）。结果表明，CW清洗，尤其是T4，导致pH值、Ca-ATPase活性和表面疏水性降低，并使活性巯基含量增加。无论清洗处理如何，与未清洗的鱼糜相比，鱼糜中的血红素蛋白显著降低。然而，碳酸水并没有提高血红素蛋白的去除率。在T1和T2中发现脂质减少最多。所有CW清洗处理得到的凝胶具有相当的白度。CW鱼糜凝胶的破断力随着清洗循环次数的增加而增加（T2 < T3 < T4）。所有鱼糜凝胶的变形差异不大（约7毫米）。可表达滴水随着CW清洗循环次数的增加而增加。在鱼糜凝胶微观结构中发现了连接的球形基质。随着CW清洗循环次数的增加，形成了紧密堆积的聚集体。因此，适当循环的CW清洗可作为鲭鱼鱼糜生产的替代方法。
