College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China.
Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P. R. China.
J Sci Food Agric. 2019 Jun;99(8):3926-3932. doi: 10.1002/jsfa.9616. Epub 2019 Mar 8.
Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi-based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated.
Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis.
Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three-dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry.
搅拌和剪切是两种广泛应用于鱼糜制品生产的粉碎方法。粉碎方法因产品类型和制造商而异。本研究考察了不同粉碎方法（搅拌和剪切）对鲢鱼糜凝胶特性的影响。
无论粉碎方法如何，随着粉碎时间的增加至 10 分钟，鱼糜凝胶的断裂力、穿透距离和持水能力显著增加。与搅拌相比，同一时间剪切的这些值显著更高。在 3 分钟的搅拌过程中，凝胶的白度值显著高于搅拌。电泳研究表明，粉碎方法对蛋白质图谱没有明显影响。扫描电子显微镜图像显示，剪切形成的鱼糜凝胶具有更均匀和更密集的网络。根据磁共振成像分析，剪切制成的凝胶的水分分布明显更均匀。
我们的结果表明，与搅拌相比，剪切是最大限度提高鲢鱼糜凝胶能力的更好选择，从而导致更高的质地、白度和持水能力。这可能归因于剪切制备的鱼糜凝胶具有更密集的三维网络和更均匀的水分分布。 © 2019 化学工业协会。
