Liu Xiangyu, Feng Dandan, Ji Lei, Zhang Tao, Xue Yong, Xue Changhu
Department of Food Science and Engineering, 310470 Ocean University of China , Qingdao, PR China.
Food Sci Technol Int. 2018 Sep;24(6):497-506. doi: 10.1177/1082013218768411. Epub 2018 Apr 3.
In the present study, we examined the properties of Alaska Pollock ( Theragra chalcogramma) surimi gels in response microwave heating at different powers (300, 400, or 500 W) and time (10, 20, or 30 min). The surimi gels heated by a microwave at 300 W for 10 min showed the highest gel strength and water-holding capacity. Increasing the power and time resulted in decreases in both the gel strength and water-holding capacity. The gel formation rate of microwave-heated gels was significantly higher than that produced by water bath heating. In addition, differential scanning calorimetry indicated that microwave heating caused less damage to the native structures of myosin and actin than water bath heating. Microstructure studies revealed that microwave heating contributed to the formation of a denser and stronger frame of the surimi gels. Raman spectroscopy indicated that the degree of the secondary structure denaturation caused by microwave heating was less than that induced by water bath heating. Thus, the results demonstrated that microwave heating is a promising method to enhance the gelation properties of surimi.
在本研究中，我们研究了狭鳕鱼（Theragra chalcogramma）鱼糜凝胶在不同功率（300、400或500瓦）和时间（10、20或30分钟）的微波加热条件下的特性。在300瓦功率下微波加热10分钟的鱼糜凝胶表现出最高的凝胶强度和持水能力。功率和时间的增加导致凝胶强度和持水能力均下降。微波加热凝胶的凝胶形成速率显著高于水浴加热产生的凝胶形成速率。此外，差示扫描量热法表明，与水浴加热相比，微波加热对肌球蛋白和肌动蛋白天然结构的破坏较小。微观结构研究表明，微波加热有助于形成更致密、更强的鱼糜凝胶框架。拉曼光谱表明，微波加热引起的二级结构变性程度小于水浴加热引起的变性程度。因此，结果表明微波加热是一种增强鱼糜凝胶化特性的有前景的方法。
