Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing.
comminution method
magnetic resonance imaging
scanning electron microscopy
surimi
surimi-based product
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Jun 2019
Jun 2019
Historique:
received:
05
11
2018
revised:
22
01
2019
accepted:
28
01
2019
pubmed:
1
2
2019
medline:
16
7
2019
entrez:
1
2
2019
Statut:
ppublish
Résumé
Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi-based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated. Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis. Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three-dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi-based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated.
RESULTS
RESULTS
Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis.
CONCLUSION
CONCLUSIONS
Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three-dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry.
Substances chimiques
Fish Proteins
0
Gels
0
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3926-3932Subventions
Organisme : China Agricultural Research System
ID : CARS-45-27
Organisme : National Innovation and Entrepreneurship Training Program for College Students
ID : 201810504086
Informations de copyright
© 2019 Society of Chemical Industry.