College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
J Texture Stud. 2020 Dec;51(6):968-978. doi: 10.1111/jtxs.12556. Epub 2020 Sep 11.
In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G') and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.
为改善巨乌贼鱼糜凝胶品质，研究了紫菜粉对鱼糜凝胶特性、流变特性和持水性（WHC）的影响。结果表明，紫菜粉的添加可显著提高鱼糜凝胶的硬度、咀嚼性和断裂力。然而，当添加量超过 0.6%时，质构指标和凝胶强度开始下降。流变结果表明，紫菜粉的添加增加了鱼糜的储能模量（G'）和黏度，延长了鱼糜凝胶中蛋白质变性温度。此外，鱼糜凝胶的持水性随紫菜粉的增加而提高。进一步的低场核磁共振分析表明，紫菜粉可缩短横向弛豫时间，增强与水的结合，并改变不同水分种类的分布。紫菜粉添加量为 0.6%时，结合水和固定水的比例分别达到最大值和最小值。相关分析表明，鱼糜凝胶的持水性与疏松结合水的比例呈负相关，与强结合水和自由水呈正相关。综上所述，基于当前鱼糜制品的配料，0.6%是紫菜粉在鱿鱼鱼糜生产中的最佳添加量。
