College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Int J Biol Macromol. 2023 Sep 1;248:125899. doi: 10.1016/j.ijbiomac.2023.125899. Epub 2023 Jul 20.
In this study, the gel properties of ultrasonic alone, curdlan treatment alone, and the combination of both at low-salt surimi levels were investigated, mainly in terms of textural properties, water holding capacity, water distribution, dynamic rheology, protein secondary structure, microstructure and correlation analysis. The results showed that the springiness, gel strength, water holding capacity and energy storage modulus (G') of the low-salt surimi gels without ultrasonic or curdlan treatment were lower than those of the high-salt concentration surimi gels. Compared with the 1 % low-salt group, the ultrasonic treatment combination with curdlan resulted in a significant improvement (p < 0.05) in the texture, water holding capacity and energy storage modulus (G') of the low-salt surimi at the same salt concentration. The gel strength increased significantly from 3386.360 g·mm to 5457.203 g·mm, but there was no significant improvement in whiteness (p > 0.05). In addition, ultrasonic treatment combined with curdlan promoted the shift of the α-helix to the random coil and the β-turn angle shift, thus exposing the internal groups, enhancing protein intermolecular interactions, and promoting the orderly aggregation of proteins, resulting in a microstructure of dense, and obtained the lowest porosity of 14.534 %. The present study might be necessary for promoting the high-value use of aquatic surimi products and the development of low-salt foods.
本研究主要从质构特性、持水性、水分分布、动态流变学、蛋白质二级结构、微观结构等方面，研究了单独超声、单独卡拉胶处理以及低盐鱼糜水平下两者结合对凝胶性能的影响。结果表明，未经超声或卡拉胶处理的低盐鱼糜凝胶的弹性、凝胶强度、持水性和储能模量（G'）均低于高盐浓度鱼糜凝胶。与 1%低盐组相比，超声与卡拉胶联合处理可显著提高（p<0.05）相同盐浓度低盐鱼糜的质构、持水性和储能模量（G'）。凝胶强度从 3386.360 g·mm 显著增加到 5457.203 g·mm，但白度没有显著提高（p>0.05）。此外，超声与卡拉胶联合处理促进了α-螺旋向无规卷曲和β-转角的转变，从而暴露了内部基团，增强了蛋白质分子间的相互作用，促进了蛋白质的有序聚集，得到了最密的微观结构，孔隙率最低为 14.534%。本研究可能对促进水产鱼糜产品的高值化利用和低盐食品的开发具有重要意义。
