Jiang Xin, Chen Qing, Xiao Naiyong, Du Yufan, Feng Qian, Shi Wenzheng
College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
National Research and Development Center for Processing Technology of Freshwater Aquatic Products (Shanghai), Shanghai 201306, China.
Foods. 2021 Dec 21;11(1):9. doi: 10.3390/foods11010009.
The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0-12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content ( < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche-gauche-gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.
研究了添加淀粉（0 - 12 g/100 g鱼糜）的加热鱼糜凝胶的组织学特性和化学力的变化。对鱼糜凝胶进行了两种加热过程（直接加热和两步加热），以揭示凝固对混合基质的影响。横向弛豫时间的结果表明，在经过凝固过程的基质中，较少的固定水和自由水转化为结合水。扫描电子显微镜和光学显微镜图像显示两步加热凝胶中的淀粉膨胀效率较低。直接蒸煮凝胶中的化学相互作用和力更容易受到淀粉添加的影响，导致疏水相互作用和巯基含量显著降低（<0.05）。随着淀粉的增加，两种凝胶基质中gauche - gauche - gauche构象的二硫键拉伸振动均降低。不同成分的结构变化共同导致了质地剖面分析和持水能力的变化。总体而言，结果表明添加淀粉对直接加热的弱凝胶基质有很大的积极影响。
