Zhou Fen, Wu Fengchao, Ren Xiaoqing, Guo Jiaxin, Wang Xichang
College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300392, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Foods. 2025 May 30;14(11):1949. doi: 10.3390/foods14111949.
To investigate the effects of water-soluble taste substances (WSTSs) on the physical properties and thermal coagulation properties of reconstituted surimi gels, this study used large yellow croaker muscle (FM) and the WSTS from by-product minced meat (MM) (skin, tail, and head meat (HM)). It was observed that these exogenous additions could effectively improve the surimi gel's whiteness, gel strength and umami amino acid content. When these were added, the relaxation times of bound water in FM, MM and HM groups were shorter in the 10% exogenous addition treatment, and the surimi particle size (D10, D50, D90, d4, 3, d2, 3) was smaller. This implies a correlation between the WSTS and the moisture preservation capacity of recombinant surimi gels, whereby WSTS facilitates the cross-linking of protein molecules, leading to the formation of a densely interconnected network architecture. This research can provide theoretical guidance for the processing of surimi gel combined fish flavor substances and freshwater surimi, thereby improving the flavor characteristics of freshwater surimi gel.
为研究水溶性风味物质（WSTSs）对重组鱼糜凝胶物理性质和热凝固特性的影响，本研究以大黄鱼肌肉（FM）以及副产物碎肉（MM）（皮、尾和头肉（HM））中的WSTS为原料。结果表明，这些外源添加物能有效提高鱼糜凝胶的白度、凝胶强度和鲜味氨基酸含量。添加后，在10%外源添加处理中，FM、MM和HM组结合水的弛豫时间缩短，鱼糜粒径（D10、D50、D90、d4,3、d2,3）减小。这表明WSTSs与重组鱼糜凝胶的保水能力之间存在相关性，即WSTSs促进蛋白质分子交联，从而形成紧密相连的网络结构。本研究可为鱼糜凝胶复合鱼风味物质及淡水鱼糜的加工提供理论指导，进而改善淡水鱼糜凝胶的风味特性。
