Department of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.
National Engineering Research Center for Seafood, Dalian, People's Republic of China.
J Texture Stud. 2018 Dec;49(6):578-585. doi: 10.1111/jtxs.12357. Epub 2018 Sep 19.
The study investigated the properties of gels from Japanese Spanish mackerel (Scomberomorus niphonius) (JSM) surimi received conventional washing (CW) or alkaline-saline washing (AW) and un-washing (UW). AW gel exhibited the highest breaking force and deformation as well as water-holding capacity, but CW gel only had higher breaking force than UW gel. Low-field NMR analysis showed that peak P in AW gel was shifted to higher relaxation time and the areas of peak P and P in AW gel were higher than those in UW and CW gels. Compared with UW gel, network structure of AW gel was more continuous with many tiny voids, but CW gel microstructure showed partially uneven area with large voids. SDS-PAGE showed that band intensity of myosin heavy chain attenuated more in AW gel than in UW and CW gels in nonreducing electrophoresis and it recovered more pronounced in reducing electrophoresis. Solubility attributed to hydrophobic interaction, hydrogen and disulfide bonds increased in CW and AW gels. AW gel gave stronger bitterness and aftertaste A while CW gel showed heavier sourness, astringency, and aftertaste B than UW gel. Results suggest that AW improved physiochemical properties of gel and preserved a closer taste pattern to UW gel. It is recommended for JSM surimi producing. PRACTICAL APPLICATIONS: Surimi food has great potential due to its convenience, elasticity, and nutritional value. Japanese Spanish mackerel (JSM), a popular fish species in China, is widely used for producing surimi food, such as fish ball, dumpling, and sausage. Washing is a practical way to improve its gel properties. This study investigated the gel strength, water status, protein pattern, molecular interactions, microstructure, color, and taste of gels from JSM surimi received conventional washing or alkaline-saline washing and un-washing. Some practical information of effects of washing on gel properties was obtained. These results provide supports to the gel properties improvement by appropriate washing for JSM.
本研究调查了经常规洗涤（CW）、碱性盐水洗涤（AW）和未洗涤（UW）的日本马鲛鱼（Scomberomorus niphonius）（JSM）鱼糜制成的凝胶的性质。AW 凝胶表现出最高的断裂力和变形以及持水力，但 CW 凝胶仅比 UW 凝胶具有更高的断裂力。低场 NMR 分析表明，AW 凝胶中峰 P 向更高弛豫时间移动，且峰 P 和 P 的面积均高于 UW 和 CW 凝胶。与 UW 凝胶相比，AW 凝胶的网络结构更连续，有许多微小的空隙，但 CW 凝胶的微观结构显示出部分不均匀区域，有空隙较大。SDS-PAGE 显示，在非还原电泳中，AW 凝胶中肌球蛋白重链的条带强度比 UW 和 CW 凝胶衰减得更厉害，而在还原电泳中恢复得更明显。在 CW 和 AW 凝胶中，归因于疏水相互作用、氢键和二硫键的溶解度增加。AW 凝胶产生更强的苦味和余味 A，而 CW 凝胶比 UW 凝胶表现出更重的酸味、涩味和余味 B。结果表明，AW 改善了凝胶的理化性质，并保持了与 UW 凝胶更接近的口感模式。建议用于 JSM 鱼糜生产。
鱼糜食品因其方便性、弹性和营养价值而具有巨大的潜力。日本马鲛鱼（JSM）是中国一种受欢迎的鱼类，广泛用于生产鱼丸、饺子和香肠等鱼糜食品。洗涤是改善其凝胶性质的一种实用方法。本研究调查了经常规洗涤或碱性盐水洗涤和未洗涤的 JSM 鱼糜制成的凝胶的凝胶强度、水分状态、蛋白质模式、分子相互作用、微观结构、颜色和口感。获得了一些关于洗涤对凝胶性质影响的实用信息。这些结果为通过适当的洗涤来改善 JSM 的凝胶性质提供了支持。
