Effects of curdlan on gel properties of high-temperature sterilization surimi

Authors

HAN Jingwen, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
JIANG Qixing, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
XU Yanshun, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
YU Peipei, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
XIA Wenshui, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China

Abstract

In order to improve the quality of sliver carp surimi, the effects of curdlan with different concentrations (0～10 g/kg) on the gel properties of surimi after sterilization at 120 ℃ for 10 min were investigated. Rheological measurement, breaking force, deforma-tion, gel strength, cohesiveness, chewiness, color, water-holding capacity (WHC), TCA-soluble peptide content and SDS-PAGE electrophoresis of obtained curdlan-surimi gel were determined as the quality indexes for evaluating the rheological properties, textural properties, color, WHC and protein composition of surimi. The results showed that addition of curdlan could increase rheological properties and significantly reduced the content of TCA-soluble peptide (P＜0.05), thereby improving thermal stability and water-holding capacity of surimi. Curdlan had no effect on surimi protein composition and could decrease the whiteness. The optimized content of curdlan was 6 g/kg, which had positive effect of the gel quality and could significantly improve gel strength and rheological properties (P＜0.05).

Publication Date

4-28-2018

First Page

37

Last Page

41,98

DOI

10.13652/j.issn.1003-5788.2018.04.007

Recommended Citation

Jingwen, HAN; Qixing, JIANG; Yanshun, XU; Peipei, YU; and Wenshui, XIA (2018) "Effects of curdlan on gel properties of high-temperature sterilization surimi," Food and Machinery: Vol. 34: Iss. 4, Article 7.
DOI: 10.13652/j.issn.1003-5788.2018.04.007
Available at: https://www.ifoodmm.cn/journal/vol34/iss4/7

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