Panpipat Worawan, Tongkam Pornthip, Çavdar Hasene Keskin, Chaijan Manat
Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Department of Food Engineering, Faculty of Engineering, Gaziantep University, University Boulevard, TR-27310 Gaziantep, Turkey.
Foods. 2023 Oct 18;12(20):3817. doi: 10.3390/foods12203817.
This study highlights a promising single washing method for producing dark-fleshed mackerel surimi aided by ultrasonication in conjunction with cold carbonated water containing 0.6% NaCl and mixed antioxidants (0.5% EDTA/0.2% sodium erythorbate/0.2% sodium tripolyphosphate) (CSA). Different washing periods (5, 10, and 15 min) with and without ultrasound were tested. Unwashed mince (A1) and conventional water-washed surimi (10 min/cycle, 3 cycles) (A2) were used as controls. A3, A4, and A5 were subjected to ultrasound-assisted washing for 5, 10, and 15 min, respectively, whereas A6, A7, and A8 had non-ultrasound-assisted washing for 5, 10, and 15 min. Results showed that the surimi yield decreased as the ultrasonic treatment time increased from 5 to 15 min ( < 0.05). Increased ultrasonic time resulted in greater protein denaturation, protein oxidation, myoglobin removal, and lipid oxidation in surimi ( < 0.05). Surimi produced by CSA ultrasonication for 5 min (A3), on the other hand, had a comparable overall quality to A2 surimi ( > 0.05). The correspondence gel (A3) outperformed the control gel (A2) in terms of gel strength, whiteness, and water-holding capacity ( < 0.05). The formation of regularly continuous, more organized, and smooth network structures in surimi gel was observed in A2 and A3 gels, whereas sparse and larger pore sizes were noticed in surimi gels produced by longer ultrasonic treatment. All of the surimi gels had identical FTIR spectra, indicating that the functional groups of the protein gel were consistent throughout. As a result, a single 5 min CSA-ultrasonic washing could potentially yield surimi of comparable quality to conventional washing. This could pave the way for the development of dark-fleshed fish surimi, which would require less washing time and produce less waste water.
本研究着重介绍了一种前景可观的单一清洗方法，该方法借助超声处理，结合含有0.6%氯化钠和混合抗氧化剂（0.5%乙二胺四乙酸/0.2%异抗坏血酸钠/0.2%三聚磷酸钠）的冷碳酸水（CSA）来生产黑肉鲭鱼鱼糜。测试了有无超声辅助情况下不同的清洗时间（5、10和15分钟）。未清洗的鱼糜（A1）和传统水洗鱼糜（10分钟/循环，3个循环）（A2）用作对照。A3、A4和A5分别接受5、10和15分钟的超声辅助清洗，而A6、A7和A8进行5、10和15分钟的非超声辅助清洗。结果表明，随着超声处理时间从5分钟增加到15分钟，鱼糜得率下降（<0.05）。超声时间增加导致鱼糜中蛋白质变性、蛋白质氧化、肌红蛋白去除和脂质氧化加剧（<0.05）。另一方面，CSA超声处理5分钟生产的鱼糜（A3）的总体质量与A2鱼糜相当（>0.05）。对应凝胶（A3）在凝胶强度、白度和持水能力方面优于对照凝胶（A2）（<0.05）。在A2和A3凝胶中观察到鱼糜凝胶形成规则连续、更有组织且光滑的网络结构，而在较长超声处理生产的鱼糜凝胶中则发现孔隙稀疏且尺寸较大。所有鱼糜凝胶具有相同的傅里叶变换红外光谱，表明蛋白质凝胶的官能团在整个过程中保持一致。因此，单次5分钟的CSA超声清洗有可能生产出质量与传统清洗相当的鱼糜。这可为黑肉鱼类鱼糜的开发铺平道路，黑肉鱼类鱼糜所需清洗时间更少且产生的废水更少。
