State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China.
J Sci Food Agric. 2024 Dec;104(15):9240-9254. doi: 10.1002/jsfa.13746. Epub 2024 Jul 17.
The gelation properties of surimi gel under various high temperatures (115, 118, and 121 °C) and sterilization intensities (F values of 3-7 min) were systematically investigated. A kinetic model detailed quality changes during heat treatment through mathematical analysis, elucidating mechanisms for gel quality degradation.
Increased sterilization intensity significantly reduced the quality characteristics of surimi gel. Compared to the gel without sterilization treatment, when the sterilization intensity was increased to 7 min, the gel strength of the groups treated at 115 °C, 118 °C, and 121 °C decreased by 68.35%, 51.4%, and 51.71%, respectively, and the water-holding capacity decreased by 24.87%, 16.85%, and 22.5%, respectively. The hardness, chewiness, and whiteness of the gel also significantly decreased, and the changes in these indicators all conformed to a first-order kinetic model. Activation energy of 291.52 kJ mol highlighted gel strength as the least heat-resistant. At equivalent sterilization intensities, 115 °C exhibited the poorest gel quality, followed by 121 °C, with 118 °C showing relatively better gel quality. Increased T and decreased PT suggested heightened water mobility and transition of immobilized water within the gel into free water. Protein degradation, weakened disulfide bonds and hydrophobic interaction, and protein conformation changes collectively led to a rough and incoherent gel network structure with large fissures, as verified by the results of scanning electron microscopy. Correlation analysis indicated potential for precise control over surimi gel quality by modulating physicochemical attributes.
The outcomes may be beneficial to improve the production and quality control of ready-to-eat surimi-based products. © 2024 Society of Chemical Industry.
本研究系统考察了鱼糜凝胶在不同高温（115、118 和 121℃）和灭菌强度（F 值 3-7 min）下的胶凝特性。通过数学分析，动力学模型详细描述了热处理过程中的质量变化，阐明了凝胶质量降解的机制。
增加灭菌强度显著降低了鱼糜凝胶的品质特性。与未经灭菌处理的凝胶相比，当灭菌强度增加到 7 min 时，在 115℃、118℃和 121℃下处理的凝胶的凝胶强度分别降低了 68.35%、51.4%和 51.71%，持水性分别降低了 24.87%、16.85%和 22.5%。凝胶的硬度、咀嚼性和白度也显著降低，这些指标的变化均符合一级动力学模型。以 291.52 kJ/mol 计的活化能表明凝胶强度是最不耐热的。在等效的灭菌强度下，115℃表现出最差的凝胶品质，其次是 121℃，而 118℃则表现出相对较好的凝胶品质。增加 T 和降低 PT 表明凝胶内固定水的流动性增加，向自由水的转变增加。蛋白质降解、二硫键和疏水相互作用减弱以及蛋白质构象变化共同导致凝胶网络结构粗糙且不连贯，出现大裂缝，扫描电子显微镜结果验证了这一点。相关性分析表明，通过调节理化性质可以精确控制鱼糜凝胶的质量。
这些结果可能有助于提高即食鱼糜基产品的生产和质量控制。 © 2024 化学工业协会。
