Li Qiang, Yi Shumin, Wang Wei, Xu Yongxia, Mi Hongbo, Li Xuepeng, Li Jianrong
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
Foods. 2021 Dec 28;11(1):66. doi: 10.3390/foods11010066.
surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.
鱼糜制品分别采用煮沸（BOI）、蒸煮（STE）、反压杀菌（BAC）、烘焙（ROA）、微波（MIC）和油炸（FRI）的热处理方法制备。同时研究了添加谷氨酰胺转氨酶（TGase）的效果。测定了每个样品的水分分布、持水性、微观结构、颜色、断裂常数、蛋白质二级结构、化学作用力和风味成分。分析了热处理方法对鱼糜制品凝胶和风味特性的影响。结果表明，BOI、STE和FRI具有最大的蛋白质二级结构转变，并形成了具有高断裂常数的致密凝胶结构。BOI和STE中的风味成分种类更完整且更平衡。BAC和FRI（110℃和150℃）的高温处理加速了风味形成过程中的化学反应，突出了以呋喃或酯类为主的风味特征。ROA、MIC和FRI开放的热处理环境使其水分含量低且水分流失。这使得MIC在热处理过程中加热不足，形成了具有低断裂系数的松散凝胶结构。添加TGase可提高凝胶质量，在ROA中最为明显。FRI的风味特征中醛含量增加。添加TGase提高凝胶质量的效果在ROA中最为明显。它还显著增加了FRI中醛的含量。总之，不同的热处理可以改变鱼糜制品的凝胶特性并提供不同的风味特征。BOI和STE的凝胶质量在各方面始终更好。
