Yi Shumin, Ji Ying, Guo Zhihan, Zhu Jing, Xu YongXia, Li Xuepeng, Li Jianrong
College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products 19 Keji Road Jinzhou Liaoning 121013 P. R. China
National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China.
RSC Adv. 2020 Feb 12;10(11):6563-6570. doi: 10.1039/c9ra10847e. eCollection 2020 Feb 7.
This paper aims to research the gel properties and flavor characteristics of anchovy mince and silver carp surimi blended in different ratios (0/100, 10/90, 20/80, 30/70, 40/60 and 100/0). When the ratios of anchovy mince to silver carp surimi were 10/90 and 20/80, the gel strength of the blended systems increased significantly from 4629.17 g mm to 7568.01 g mm and 6804.22 g mm, respectively. Under these two ratios, the water-holding capacity of the blended systems increased significantly from 56.43% to 71.82% and 69.36%, respectively. In addition, the blended systems formed a highly uniform and dense network structure. At ratios of 0/100, 10/90 and 20/80, the myosin heavy chain was cross-linked, resulting in the formation of macromolecular aggregates. With the increase in anchovy mince content, the brightness and whiteness of the blended systems decreased gradually. When the ratio of anchovy mince to silver carp surimi was 10/90, the sensory evaluation score of the blended system was the highest and the bitterness score the lowest. Under this ratio, the relative contents of esters and aldehydes were the highest, while those of alcohols and ketones were the lowest. In conclusion, the optimum sample formulation contained a 10/90 ratio of anchovy mince to silver carp surimi.
本文旨在研究不同比例（0/100、10/90、20/80、30/70、40/60和100/0）混合的鳀鱼碎肉和鲢鱼鱼糜的凝胶特性和风味特征。当鳀鱼碎肉与鲢鱼鱼糜的比例为10/90和20/80时，混合体系的凝胶强度分别从4629.17 g·mm显著提高到7568.01 g·mm和6804.22 g·mm。在这两种比例下，混合体系的持水能力分别从56.43%显著提高到71.82%和69.36%。此外，混合体系形成了高度均匀且致密的网络结构。在0/100、10/90和20/80的比例下，肌球蛋白重链发生交联，导致形成大分子聚集体。随着鳀鱼碎肉含量的增加，混合体系的亮度和白度逐渐降低。当鳀鱼碎肉与鲢鱼鱼糜的比例为10/90时，混合体系的感官评价得分最高，苦味得分最低。在此比例下，酯类和醛类的相对含量最高，而醇类和酮类的相对含量最低。综上所述，最佳样品配方为鳀鱼碎肉与鲢鱼鱼糜的比例为10/90。
