School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China.
Bio-resources Key Laboratory of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, P.R. China.
J Sci Food Agric. 2020 May;100(7):3147-3156. doi: 10.1002/jsfa.10349. Epub 2020 Mar 6.
Setting effects are different for each fish species tested. There is no published literature on the response of Amur sturgeon (Acipenser schrenckii) to increased setting times. This study investigated the effects of high-temperature setting (40 °C) for different durations on the gel properties of A. schrenckii surimi. As A. schrenckii is a new surimi material, it is also necessary to conduct a sensory evaluation and to report the surimi yields.
Increasing setting durations (0.5-1.5 h) significantly improved the gel properties. The best results in terms of molecular forces, gel strength, texture profile analysis (TPA), water holding capacity (WHC), and whiteness were obtained by the gels with setting durations of 1 and 1.5 h. The protein degradation detected as a result of extended setting durations (>2 h) significantly decreased the gel properties. The most inferior gel properties were shown by the gel with setting for 3 h. Protein degradation also resulted in higher cooking loss and poor microstructures. The sensory evaluation indicated that A. schrenckii surimi was generally accepted by the panelists in terms of color, texture, and aroma. The surimi yield obtained in this study was 32.4%, which was similar to commercial surimi and higher than several surimi yields in recent studies.
Setting durations from 0.5 to 1.5 h can be implemented to improve the properties of A. schrenckii surimi. Extended durations (>2 h) must be avoided. Overall, this work provided some necessary information about setting response, gel properties, sensory evaluation, and surimi yield in A. schrenckii, which will be useful for further studies. © 2020 Society of Chemical Industry.
设定效应因所测试的鱼类物种而异。目前尚无关于史氏鲟（Acipenser schrenckii）对延长设定时间的反应的文献报道。本研究探讨了不同高温设定（40°C）时间对史氏鲟鱼糜凝胶特性的影响。由于史氏鲟是一种新的鱼糜原料，因此有必要进行感官评价并报告鱼糜得率。
延长设定时间（0.5-1.5 h）显著改善了凝胶特性。在 1 h 和 1.5 h 的设定时间下，凝胶的分子力、凝胶强度、质地剖面分析（TPA）、持水性（WHC）和白度均达到最佳。由于延长设定时间（>2 h）导致的蛋白质降解显著降低了凝胶特性。设定时间为 3 h 的凝胶表现出最差的凝胶特性。蛋白质降解也导致了更高的蒸煮损失和较差的微观结构。感官评价表明，史氏鲟鱼糜在颜色、质地和香气方面普遍被品尝小组成员接受。本研究中获得的鱼糜得率为 32.4%，与商业鱼糜相似，高于最近几项研究中的鱼糜得率。
设定时间从 0.5 到 1.5 h 可以用来改善史氏鲟鱼糜的特性。必须避免延长时间（>2 h）。总的来说，这项工作为史氏鲟的设定反应、凝胶特性、感官评价和鱼糜得率提供了一些必要的信息，这将有助于进一步的研究。 © 2020 化学工业协会。
