Effect of egg white powder on frying characteristics of surimi and its mechanism

Authors

Xie Dongfei, State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047 ,China ；Nanchang Inspection and Testing Center,Nanchang,Jiangxi 330038 ,China
Deng Fenghong, State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047 ,China ；Nanchang Inspection and Testing Center,Nanchang,Jiangxi 330038 ,China
Peng Peiqi, State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047 ,China ；Nanchang Inspection and Testing Center,Nanchang,Jiangxi 330038 ,China
Huang Li, State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047 ,China ；Nanchang Inspection and Testing Center,Nanchang,Jiangxi 330038 ,China
Hu Xiuting, State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047 ,China ；Nanchang Inspection and Testing Center,Nanchang,Jiangxi 330038 ,China
Luo Shunjing, State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047 ,China ；Nanchang Inspection and Testing Center,Nanchang,Jiangxi 330038 ,China

Abstract

Objective:The objective of this study is to investigate the effect of egg white powder addition on the fried characteristics of surimi and its influencing mechanism. Methods:The cheap silver carp was used as raw material, and the egg white powder was added to the surimi for compounding. The frying characteristics of surimi were characterized by measuring porosity, hardness and water absorption, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:With the increase of egg white powder content, the porosity and water absorption of fried fish ball increased first and then decreased, and the hardness decreased first and then increased. The effect of 10.0% egg white powder was the best. In addition, SDS-PAGE analysis showed that, new bands with molecular weight of ≥100 kDa were generated in surimi. Accordingly, the porosity of fried fish balls was positively correlated to the gel property and foam stability of surimi. Conclusion:The addition of egg white powder improved the gel property and foam stability of surimi, thereby increasing the stability of pore structure of surimi during frying, improving the porosity and taste of fried fish balls, and improving its edible quality.

Publication Date

11-23-2022

First Page

1

Last Page

5

DOI

10.13652/j.spjx.1003.5788.2022.80073

Recommended Citation

Dongfei, Xie; Fenghong, Deng; Peiqi, Peng; Li, Huang; Xiuting, Hu; and Shunjing, Luo (2022) "Effect of egg white powder on frying characteristics of surimi and its mechanism," Food and Machinery: Vol. 38: Iss. 10, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2022.80073
Available at: https://www.ifoodmm.cn/journal/vol38/iss10/1

References

[1] 陈曦芸.香菇鱼丸品质特性的研究与应用[D].福州:福建农林大学,2017:1-3.CHEN X Y.Research and application of quality characteristics ofmushroom fish balls[D].Fuzhou:Fujian Agriculture and ForestryUniversity,2017:1-3.
[2] 余璐涵,陈旭,蔡茜茜,等.鱼糜蛋白冷冻变性规律及调控方法研究进展[J].食品与机械,2020,36(8):1-8.YU L H,CHEN X,CAI Q Q,et al.Research progress on freezingdenaturation law and regulation methods of surimi protein[J].Food& Machinery,2020,36(8):1-8.
[3] 刘芳芳,林婉玲,李来好,等.鱼糜凝胶形成方法及其凝胶特性影响因素的研究进展 [J].食品工业科技,2019,40(8):292-296,303.LIU F F,LIN W L,LI L H,et al.Research progress on the forma-tion method of surimi gel and the influencing factors of gel proper-ties[J].Food Industry Science and Technology,2019,40(8):292-296,303.
[4] 仪淑敏,马兴胜,励建荣,等.聚丙烯酸钠与面筋蛋白相结合对鲢鱼鱼糜凝胶特性的影响 [J].中国食品学报,2016,16(4):43-50.YI S M,MA X S,LI J R,et al.Effect of the combination of sodiumpolyacrylate and gluten on the gel properties of silver carp surimi[J].Journal of Chinese Institute of Food Science and Technology,2016,16(4):43-50.
[5] CHANG C,NIU F,SU Y,et al.Characteristics and emulsifyingproperties of acid and acid-heat induced egg white protein[J].FoodHydrocolloids,2016,54:342-350.
[6] 邹婕,王琪,马美湖,等.高场强超声对蛋清液起泡特性的影响[J].中国食品学报,2022,22(1):163-171.ZOU J,WANG Q,MA M H,et al.Effect of high field intensity ul-trasound on foaming characteristics of egg white liquid[J].Journalof Chinese Institute of Food Science and Technology,2022,22(1):163-171.
[7] XIONG W,DENG Q,LI J,et al.Ovalbumin-carboxymethylcellulosecomplex coacervates stabilized high internal phase emulsions:Com-parison of the effects of pH and polysaccharide charge density[J].Food Hydrocolloids,2020,98:105282.
[8] CAMPO-DEAÑO L,TOVAR C.The effect of egg albumen on theviscoelasticity of crab sticks made from Alaska Pollock and PacificWhiting surimi[J].Food Hydrocolloids,2009,23(7):1 641-1 646.
[9] 陈海华,薛长湖.不同添加物对鲤鱼鱼糜蛋白凝胶品质改良的研究[J].食品与发酵工业,2008,34(10):79-84.CHEN H H,XUE C H.Study on quality improvement of carpsurimi protein gel with different additives [J].Food andFermentation Industry,2008,34(10):79-84.
[10] 周阳,胥伟,陈季旺,等.蛋清蛋白粉与大豆分离蛋白粉对鱼丸品质的影响[J].食品科技,2018,43(4):299-302.ZHOU Y,XU W,CHEN J W,et al.Effects of egg white proteinpowder and soybean protein isolate powder on the quality of fishballs[J].Food Science and Technology,2018,43(4):299-302.
[11] BRANNAN R G,MYERS A S,HERRICKC S.Reduction of fatcontent during frying using dried egg white and fiber solutions[J].European Journal of Lipid Science and Technology,2013,115(8):946-955.
[12] 王希希,林超,李向红,等.工艺条件对蛋清鲢鱼鱼糜凝胶特性的影响[J].食品与机械,2016,32(12):22-25.WANG X X,LIN C,LI X H,et al.Effects of process conditions onthe gel properties of egg white silver carp surimi[J].Food & Ma-chinery,2016,32(12):22-25.
[13] 徐志杰.甘薯鱼丸品质特性的研究与应用[D].福州:福建农林大学,2017:12-13.XU Z J.Research and application of quality characteristics ofsweet potato fish balls[D].Fuzhou:Fujian Agriculture and ForestryUniversity,2017:22-23.
[14] ZHAO Q,SELOMULYA C,XIONG H,et al.Comparison of func-tional and structural properties of native and industrial process-modified proteins from long-grain indica rice[J].Journal of CerealScience,2012,56(3):568-575.
[15] WANG K Q,LUO S Z,ZHONG X Y,et al.Changes in chemicalinteractions and protein conformation during hea-t induced wheatgluten gel formation[J].Food Chemistry,2017,214:393-399.
[16] BRADFORD M M.A rapid and sensitive method for the quantita-tion of microgram quantities of protein utilizing the principle ofprotein-dye binding [J].Analytical Biochemistry,1976,72(1):248-254.
[17] 韩静文,姜启兴,许艳顺,等.可得然胶对高温杀菌鱼糜凝胶特性的影响[J].食品与机械,2018,34(4):37-41,98.HAN J W,JIANG Q X,XU Y S,et al.Effect of curdlan on gelproperties of high-temperature sterilization on surimi[J].Food &Machinery,2018,34(4):37-41,98.
[18] XIONG X,HO M T,BHANDARI B,et al.Foaming properties ofmilk protein dispersions at different protein content and casein towhey protein ratios [J].International Dairy Journal,2020,109:104758