College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China.
J Food Sci. 2021 Feb;86(2):376-384. doi: 10.1111/1750-3841.15581. Epub 2021 Jan 12.
Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their correlations. The results showed that the moisture content exhibited significant positive correlations with T and A (P < 0.05). However, water-holding capacity (WHC) revealed significant negative correlation with T and A (P < 0.05). Moreover, correlations between water and texture properties were observed. Moisture content and A displayed significant negative correlation with hardness (P < 0.05). WHC exhibited significant positive correlations with cohesiveness, springiness, and chewiness (P < 0.05), whereas T exhibited significant negative correlation with those properties (P < 0.05). Springiness is an important indicator for texture properties of surimi gel. T and WHC exhibited significant correlations with springiness (P < 0.05). We used two equations to assess the relationship between springiness and T (y = 9.64 × x - 33.79 × x + 29.62, R = 0.995, P < 0.05) and between springiness and WHC (y = 0.57 + 9.05/{1+e } , R = 0.999, P < 0.05), respectively. Verification experiments proved that these two regression equations could be used to predict the change law among feature indicators during the processing of surimi seafood. The present study finds an easy-to-control method to monitor the quality of surimi production and processing for all the stages, and provides ideas for quality design of surimi products. PRACTICAL APPLICATION: The quality of surimi seafood is affected by the process used for surimi production. Early detection of the material quality can efficiently prevent resource wastage. The feature indicators and their correlations help in easy-to-control of all surimi processing stages. Low-field nuclear magnetic resonance (LF-NMR) is a fast, nondestructive method for monitoring food real-time, but the instrument is expensive; whereas water-holding capacity and texture profile analysis (TPA) are traditional methods but time-consuming and material-consuming. Surimi enterprises or researchers choose the right methods based on their needs.
水和质地特性是评估鱼糜及其海鲜质量的重要指标。本研究评估了鱼糜加工对水和质地特性的影响，并分析了它们之间的相关性。结果表明，水分含量与 T 和 A 呈显著正相关（P < 0.05）。然而，水分保持能力（WHC）与 T 和 A 呈显著负相关（P < 0.05）。此外，还观察到水和质地特性之间存在相关性。水分含量和 A 与硬度呈显著负相关（P < 0.05）。WHC 与粘聚性、弹性和咀嚼性呈显著正相关（P < 0.05），而 T 与这些特性呈显著负相关（P < 0.05）。弹性是鱼糜凝胶质地特性的重要指标。T 和 WHC 与弹性呈显著相关（P < 0.05）。我们使用两个方程来评估弹性与 T 之间的关系（y = 9.64 × x - 33.79 × x + 29.62，R = 0.995，P < 0.05）和弹性与 WHC 之间的关系（y = 0.57 + 9.05/{1+e}，R = 0.999，P < 0.05）。验证实验证明，这两个回归方程可用于预测鱼糜海鲜加工过程中特征指标之间的变化规律。本研究找到了一种易于控制的方法，可以监测鱼糜生产和加工的所有阶段的质量，并为鱼糜产品的质量设计提供思路。
鱼糜海鲜的质量受鱼糜生产过程中使用的工艺影响。早期检测材料质量可以有效地防止资源浪费。特征指标及其相关性有助于控制鱼糜加工的各个阶段。低场核磁共振（LF-NMR）是一种快速、无损的实时监测食品的方法，但仪器昂贵；而水分保持能力和质地剖面分析（TPA）是传统方法，但耗时耗物。鱼糜企业或研究人员根据需要选择合适的方法。
