Effects of exogenous additives and auxiliary processing techniques on temperature scanning in dynamic rheology ofsurimi gel

Authors

CHEN Ting-ting, College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
GUO Quan-you, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
BAO Hai-rong, College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation 〔Shanghai〕, Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Reserarch Center of Aquatic-Product Processing and Preservation, Shanghai 201306, ChinaFollow

Corresponding Author(s)

包海蓉（1969—），女，上海海洋大学副教授，博士。E-mail：hrbao@shou.edu.cn

Abstract

The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected.

Publication Date

4-25-2023

First Page

214

Last Page

220,235

DOI

10.13652/j.spjx.1003.5788.2022.80622

Recommended Citation

Ting-ting, CHEN; Quan-you, GUO; and Hai-rong, BAO (2023) "Effects of exogenous additives and auxiliary processing techniques on temperature scanning in dynamic rheology ofsurimi gel," Food and Machinery: Vol. 39: Iss. 2, Article 34.
DOI: 10.13652/j.spjx.1003.5788.2022.80622
Available at: https://www.ifoodmm.cn/journal/vol39/iss2/34

References

[1] 米红波, 王聪, 仪淑敏, 等. 淀粉在鱼糜制品中的应用研究进展[J]. 食品与发酵工业, 2018, 44（1）: 291-295.
[2] LEFEVRE F, FAUCONNEAU B, OUALI A, et al. Thermal gelation of brown trout myofibrils from white and red muscles: Effect of pH and ionic strength[J]. Journal of the Science of Food & Agriculture, 2002, 82（4）: 452-463.
[3] CAO M J, WU L L, HARA K J, et al. Purification and characterization of a myofibril-bound serine proteinase from the skeletal muscle of silver carp[J]. Journal of Food Biochemistry, 2010, 29（5）: 533-546.
[4] WEI W, HU W, ZHANG X Y, et al. Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging[J]. Scientific Reports, 2018, 8（1）: 5 566.
[5] HDING H C, LI X P, LI R Z, et al. Changes of water state and gel characteristics of hairtail （Trichiurus lepturus） surimi during thermal processing[J]. Journal of Texture Studies, 2019, 50（4）: 332-340.
[6] 米红波, 王聪, 苏情, 等. 变性淀粉对白鲢鱼鱼糜凝胶特性和蛋白构象的影响[J]. 中国食品学报, 2021, 21（1）: 72-80.
[7] KONG W J, ZHANG T, FENG D D, et al. Effects of modified starches on the gel properties of alaska pollock surimi subjected to different temperature treatments[J]. Food Hydrocolloids, 2016, 56（5）: 20-28.
[8] 胡爱军, 于辉, 郑捷, 等. 木薯淀粉对泥鳅肌原纤维蛋白凝胶特性的影响[J]. 天津科技大学学报, 2020, 35（4）: 21-25, 30.
[9] LUO H, GUO C, LIN L, et al. Combined use of rheology, LF-NMR, and MRI for characterizing the gel properties of hairtail surimi with potato starch[J]. Food and Bioprocess Technology, 2020, 13（4）: 637-647.
[10] ZHANG F H, FANG L, WANG C J, et al. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase[J]. Meat Science, 2013, 93（3）: 533-537.
[11] 陈海华, 薛长湖. 淀粉对竹荚鱼鱼糜流变性质和凝胶特性的影响[J]. 农业工程学报, 2009, 25（5）: 293-298.
[12] 张静静. 羟丙基木薯淀粉在鱼丸中应用的研究[D]. 济南: 齐鲁工业大学, 2014: 31.
[13] 曹立伟, 熊善柏, 李莎莎, 等. 变性淀粉对鲢鱼糜冻结速率及凝胶特性的影响[J]. 水产学报, 2014, 38（9）: 1 592-1 600.
[14] 鲍佳彤, 宁云霞, 杨淇越, 等. 不同淀粉种类对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J]. 肉类研究, 2020, 34（4）: 27-33.
[15] 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.
[16] WEI Y, ZHANG T, YU F, et al. Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120 ℃[J]. International Journal of Food Properties, 2018, 21（1）: 1 778-1 788.
[17] 陈海华, 薛长湖. 亲水胶体对竹荚鱼鱼糜流变特性的影响[J]. 食品科学, 2009, 30（17）: 52-55.
[18] 鲍佳彤, 杨淇越, 宁云霞, 等. 亲水胶体对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J]. 保鲜与加工, 2021, 21（3）: 118-124.
[19] 于加美, 高瑞昌, 石彤, 等. 高脱乙酰度魔芋葡甘聚糖对鲢鱼鱼糜凝胶特性的影响[J]. 现代食品科技, 2019, 35（8）: 48-54.
[20] 王良玉, 何明祥, 庞杰, 等. 魔芋葡甘聚糖凝胶体系对带鱼鱼糜流变及质构特性的影响[J]. 西南大学学报（自然科学版）, 2013, 35（6）: 88-94.
[21] ROBAL M, BRENNER T, MATSUKAWA S, et al. Monocationic salts of carrageenans: Preparation and physico-chemical properties[J]. Food Hydrocolloids, 2017, 63（2）: 656-667.
[22] 汤嘉慧, 郭全友, 邹咪, 等. κ-卡拉胶/K⁺凝胶体系对鱼糜凝胶特性和流变的影响[J]. 食品与发酵工业, 2020, 46（16）: 86-92.
[23] HUNT A, PARK J W. Alaska Pollock fish protein gels as affected by refined carrageenan and various salts[J]. Journal of Food Quality, 2013, 36（1）: 51-58.
[24] 于楠楠. 盐和多糖对鱼糜凝胶形成的影响与机制[D]. 无锡: 江南大学, 2017.
[25] FANG Q, SHI L, REN Z, et al. Effects of emulsified lard and TGase on gel properties of threadfin bream （Nemipterus virgatus） surimi[J]. LWT-Food Science and Technology, 2021, 146（9）: 111513.
[26] 贾丹, 刘茹, 刘明菲, 等. 转谷氨酰胺酶对鳙鱼糜热诱导胶凝特性的影响[J]. 食品科学, 2013, 34（9）: 37-41.
[27] 于楠楠, 王卫东, 陈学红, 等. TG酶对高温杀菌鱼糜凝胶特性影响[J]. 食品工业, 2020, 41（4）: 98-101.
[28] 鲍佳彤, 宁云霞, 杨淇越, 等. TGase和Ca²⁺联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响[J]. 食品科学, 2020, 41（14）: 50-57.
[29] 鲍佳彤, 杨淇越, 宁云霞, 等. 非肌肉蛋白对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J]. 食品工业科技, 2020, 41（20）: 46-53, 71.
[30] 杜洪振, 陈倩, 杨振, 等. 预热处理大豆蛋白对鲤鱼肌原纤维蛋白凝胶和流变学特性的影响[J]. 食品科学, 2019, 40（12）: 55-61.
[31] 李景敏, 于楠楠, 李芮洋, 等. 羊血浆蛋白对鲢鱼鱼糜凝胶特性的影响[J]. 食品与发酵工业, 2019, 45（19）: 84-89.
[32] 于楠楠, 李景敏, 汤楚琦, 等. 羊血浆蛋白对高温杀菌鱼糜制品凝胶特性的影响[J]. 食品工业科技, 2020, 41（16）: 32-36, 42.
[33] 雷雨, 夏文水, 姜启兴, 等. 猪血浆蛋白对鲢鱼鱼糜品质的影响[J]. 食品工业科技, 2014, 35（14）: 103-106, 113.
[34] FOWLER M R, PARK J W. Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions[J]. LWT-Food Science and Technology, 2015, 61（2）: 309-315.
[35] GUO X Y, PENG Z Q, ZHANG Y W, et al. The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine[J]. Food Chemistry, 2015, 170（5）: 212-217.
[36] LI S, LI L, ZHU X, et al. Conformational and charge changes induced by L-arginine and L-lysine increase the solubility of chicken myosin[J]. Food Hydrocolloids, 2019, 89（5）: 330-336.
[37] 关宏, 丁玉琴, 尤娟, 等. pH值对添加L-精氨酸的草鱼糜凝胶特性的影响[J]. 华中师范大学学报（自然科学版）, 2018, 37（5）: 110-116.
[38] 朱潘红. 氨基酸增溶对罗非鱼肌球蛋白热诱导凝胶形成的影响及机理[D]. 湛江: 广东海洋大学, 2018: 64-65.
[39] TAHERGORABI R, JACZYNSKI J. Physicochemical changes in surimi with salt substitute[J]. Food Chemistry, 2012, 132（3）: 1 281-1 286.
[40] DING Y, LIU Y, HONG Y, et al. Effects of CaCl₂ on chemical interactions and gel properties of surimi gels from two species of carps[J]. European Food Research & Technology, 2011, 233（4）: 569.
[41] 李慧, 陈百科, 金素莱曼, 等. 油脂对虾糜凝胶品质的影响[J]. 食品与发酵工业, 2022, 48（8）: 143-149.
[42] PIETROWSKI B N, TAHERGORABI R, JACZYNSKI J. Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils[J]. Food Hydrocolloids, 2012, 27（2）: 384-389.
[43] 王莉莎. 植物油与肌原纤维蛋白乳化复合凝胶的结构特性[D]. 上海: 上海海洋大学, 2019: 36.
[44] DEBUSCA A, TAHERGORABI R, BEAMER S K, et al. Physicochemical properties of surimi gels fortified with dietary fiber[J]. Food Chemistry, 2014, 148（7）: 70-76.
[45] 庄昕波, 陈银基, 周光宏. 改性甘蔗膳食纤维对猪肉肌原纤维蛋白凝胶特性的影响[J]. 中国农业科学, 2021, 54（15）: 3 320-3 330.
[46] 孟爽爽. 麸皮膳食纤维的提取及其对鱼糜凝胶特性影响的研究[D]. 武汉: 华中农业大学, 2016: 57-58.
[47] 熊瑶, 李倩如, 刘云祎, 等. 超声波在鱼糜制品中的应用进展[J]. 农产品加工, 2019（6）: 55-58, 61.
[48] SOMJID P, PANPIPAT W, PETCHARAT T, et al. Biochemical property and gel-forming ability of mackerel （Auxis thazard） surimi prepared by ultrasonic assisted washing[J]. RSC Adv, 2021, 11（57）: 36 199-36 207.
[49] GAO X, YONGSAWATDIGUL J, WU R L, et al. Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi[J]. LWT-Food Science & Technology, 2021, 150: 111945.
[50] ATAB C, EA C, AI A, et al. Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions[J]. Trends in Food Science & Technology, 2020, 105（11）: 363-377.
[51] 谢亚如, 刘庆, 熊善柏, 等. 高强度超声作用下鲢鱼肌球蛋白的结构及流变学特性变化[J]. 食品科学, 2019, 40（5）: 77-84.
[52] 冯佳雯, 郑云芳, 张芳, 等. 超声处理对鲈鱼肌原纤维蛋白结构和功能特性的影响[J]. 食品工业科技, 2022, 43（17）: 95-103.
[53] DENG S, LU L, YANG W, et al. Effect of electron irradiation on the gel properties of Collichthys lucidus surimi[J]. Radiation Physics & Chemistry, 2017, 130（1）: 316-320.
[54] 罗华彬, 林露, 高星, 等. 电子束辐照对带鱼鱼糜内源性蛋白酶活性及其构象单元的影响[J]. 食品科学, 2019, 40（9）: 23-28.
[55] 张晗, 高星, 宣仕芬, 等. 电子束辐照对鲈鱼肉肌原纤维蛋白生化特性及其构象的影响[J]. 食品科学, 2019, 40（13）: 81-86.
[56] 李钊, 秦荣, 袁孝瑞, 等. 超高压对鲤鱼肉糜-MgCl₂凝胶特性的影响[J]. 食品工业科技, 2021, 42（16）: 53-58.