Department of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, West Tripura 799 210, India.
Department of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, West Tripura 799 210, India.
Int J Biol Macromol. 2021 Apr 1;175:123-130. doi: 10.1016/j.ijbiomac.2021.01.191. Epub 2021 Feb 4.
The study focused on assessing quality parameters of the surimi incorporated with soluble dietary fibers apple pectin and konjac glucomannan at different levels. The results showed that apple pectin at 0.025% and konjac glucomannan at a 2% level exhibited improved gel-forming ability significantly (p < 0.05). SDS- PAGE revealed high molecular weight protein crosslinks in apple pectin treated surimi gels and disappearance of myosin bands in konjac glucomannan treated surimi gels. The water holding capacity of surimi was the highest when 0.075 g/100 g of apple pectin was added. Konjac glucomannan treated gels exhibited superior whiteness values. The analysis of soluble protein revealed that hydrophobic bonds increased in both the treatments. The hardness values of pectin gels enhanced as the level increased. Other TPA parameters are shown an inconsistent trend. It can be demonstrated that the incorporation of apple pectin and konjac glucomannan at a level of 0.025 and 2.0% may be a novel strategy to improve the gel strength of the surimi.
该研究集中评估了不同水平的可溶性膳食纤维苹果果胶和魔芋葡甘露聚糖添加到鱼糜中的品质参数。结果表明，0.025%的苹果果胶和 2%的魔芋葡甘露聚糖显著提高了凝胶形成能力（p<0.05）。SDS-PAGE 显示，经苹果果胶处理的鱼糜凝胶中存在高分子量蛋白质交联，而经魔芋葡甘露聚糖处理的鱼糜凝胶中肌球蛋白条带消失。当添加 0.075g/100g 苹果果胶时，鱼糜的持水能力最高。魔芋葡甘露聚糖处理的凝胶具有较高的白度值。可溶性蛋白质分析表明，两种处理都增加了疏水键。果胶凝胶的硬度值随水平的增加而增强。其他 TPA 参数表现出不一致的趋势。可以证明，在 0.025 和 2.0%的水平下添加苹果果胶和魔芋葡甘露聚糖可能是一种提高鱼糜凝胶强度的新策略。
