Comparison of the quality of surimi gel from three squid species

Authors

ZHANG Qi-xiu, School of Food Science 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
CHEN Ting-ting, School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
LI Meng-jie, School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
SU Yu-tong, School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
FANG Si-wei, School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
BAO Hai-rong, School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic-Processing and Preservation, Shanghai 201306, China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation 〔Shanghai〕, Ministry of Agriculture, 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

Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value of 45 ℃, then increased to a maximum value of 75 ℃ and decreased again. The G′ of Illex argentinus surimi was higher than the other two kinds of squids when the second stage heating at 90 ℃.The ionic bonding, hydrogen bonding, and hydrophobic interactions of Illex argentinus surimi gel were significantly stronger than the other two kinds of squids. Conclusion: Illex argentinus surimi is the best raw material for squid surimi products; and the production needs to use auxiliary means to improve the gel quality according to the different characteristics of the three kinds of squid surimi.

Publication Date

4-25-2023

First Page

31

Last Page

36

DOI

10.13652/j.spjx.1003.5788.2022.80434

Recommended Citation

Qi-xiu, ZHANG; Quan-you, GUO; Ting-ting, CHEN; Meng-jie, LI; Yu-tong, SU; Si-wei, FANG; and Hai-rong, BAO (2023) "Comparison of the quality of surimi gel from three squid species," Food and Machinery: Vol. 39: Iss. 2, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2022.80434
Available at: https://www.ifoodmm.cn/journal/vol39/iss2/5

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