College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
Food Chem. 2021 May 1;343:128557. doi: 10.1016/j.foodchem.2020.128557. Epub 2020 Nov 5.
This study explored effects of radio frequency (RF, 27.12 MHz, 3 kW) heating replacing the first stage (electrode gaps of 120, 140 and 160 mm) or/and the second stage (95 mm) of the water bath heating on water distribution and structural characteristics of grass carp myofibrillar proteins gels. Compared with control, RF heating (140) during the first stage significantly reduced the total time to prepare gels from 70 min to 45.3 min and increased springiness and water holding capacity from 62.9% to 68.3%. It may be attributed to the appropriate RF heating contributing to α-helix turning into random coil and cross-linking via hydrophobic interactions and disulfide bonds, thus forming smooth gels with clear network structures. Structural changes further affected water distribution (immobilized water increasing from 97.8% to 98.7%). Namely, RF (140 mm) heating improved water distribution and structural characteristics of gels, which provided basic information for RF heating surimi gels.
本研究探讨了射频（RF，27.12MHz，3kW）加热替代水浴加热第一阶段（电极间隙 120、140 和 160mm）和/或第二阶段（95mm）对草鱼肌原纤维蛋白凝胶水分分布和结构特性的影响。与对照组相比，第一阶段的 RF 加热（140mm）将凝胶的总制备时间从 70 分钟缩短至 45.3 分钟，并将弹性和持水能力从 62.9%提高至 68.3%。这可能归因于适当的 RF 加热有助于α-螺旋转变为无规卷曲，并通过疏水相互作用和二硫键交联，从而形成具有清晰网络结构的光滑凝胶。结构变化进一步影响水分分布（固定水从 97.8%增加到 98.7%）。也就是说，RF（140mm）加热改善了凝胶的水分分布和结构特性，为 RF 加热鱼糜凝胶提供了基础信息。
