College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China.
Ultrason Sonochem. 2021 Jan;70:105326. doi: 10.1016/j.ultsonch.2020.105326. Epub 2020 Sep 1.
Surimi from silver carp with different salt contents (0-5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0-2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4-5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0-2% NaCl), but was harmful for high-salt (4-5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.
采用高强度超声（HIU，100 kHz，91 W·cm）处理不同盐含量（0-5%）的银鱼鱼糜。通过穿刺性能、微观结构、持水能力、动态流变性能和分子间相互作用评价样品的凝胶性能。随着盐含量从 0 增加到 5%，未经 HIU 处理的鱼糜的凝胶性能显著提高。对于低盐（0-2%NaCl）含量的样品，HIU 明显提高了断裂力和变形。HIU 促进了低盐鱼糜凝胶中 SS 键、疏水相互作用和非二硫键共价键连接的蛋白质聚集。此外，低盐 HIU 鱼糜凝胶的微观结构比相应的对照样品更紧密。HIU 还在一定程度上改善了 3%NaCl 鱼糜的凝胶性能。然而，对于高盐（4-5%NaCl）样品，由于 TCA 可溶肽增加表明蛋白质降解，HIU 降低了鱼糜凝胶的断裂力和变形。总之，HIU 有效地改善了低盐（0-2%NaCl）含量的鱼糜的凝胶性能，但对高盐（4-5%NaCl）鱼糜有害。这可能为低盐鱼糜凝胶的生产提供理论基础。
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