College of Food Science and Engineering, Bohai University, National R＆D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
College of Food Science and Engineering, Bohai University, National R＆D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
Ultrason Sonochem. 2022 Feb;83:105942. doi: 10.1016/j.ultsonch.2022.105942. Epub 2022 Feb 1.
The present work investigated the effects of water bath heating coupled with different ultrasound treatments on the gel properties, protein conformation, microstructures and chemical interactions of silver carp surimi at low/high salt levels. Results showed that the gel strength, hardness, springiness and water holding capacity (WHC) of surimi gels at low salt concentration were inferior to those at high salt content, regardless of the treatments. Compared with the traditional water bath heating, ultrasonic-assisted treatments significantly improved the gelation properties of surimi at the same salt level. In fact, ultrasound treatment also facilitated the unfolding of α-helix structure of the protein, with the resulting exposure of internal groups further enhancing hydrophobic interactions and hydrogen bonds between protein molecules, thereby leading to the formation of denser microstructures with smaller holes. Furthermore, the most noteworthy ultrasonic treatment group was ultrasound-assisted preheating (U + W) group, whose gelation performance under low salt condition, was comparable with that of the traditional two-stage heating (W + W) group with high salt content. Overall, ultrasound-assisted water bath preheating proved to be a feasible approach to improve the gel properties and microstructures of low-salt surimi gels.
本研究考察了水浴加热结合不同超声处理对低盐/高盐水平下鲢鱼鱼糜凝胶特性、蛋白质构象、微观结构和化学相互作用的影响。结果表明，无论处理方式如何，低盐浓度下鱼糜凝胶的凝胶强度、硬度、弹性和持水性（WHC）均不如高盐含量下的凝胶。与传统的水浴加热相比，超声辅助处理在相同盐度下显著改善了鱼糜的凝胶化特性。事实上，超声处理还促进了蛋白质α-螺旋结构的展开，使内部基团暴露出来，进一步增强了蛋白质分子之间的疏水相互作用和氢键，从而形成了更致密、孔更小的微观结构。此外，最值得注意的超声处理组是超声辅助预热（U+W）组，其在低盐条件下的凝胶性能可与高盐含量的传统两段式加热（W+W）组相媲美。总的来说，超声辅助水浴预热被证明是一种可行的方法，可以改善低盐鱼糜凝胶的凝胶特性和微观结构。
