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Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

机译：确定不同的高温处理对阿拉斯加鳕鱼鱼糜质地和香气特性的影响

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This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperature increased, the gel strength decreased significantly ( p ??0.05), and ultimately destroyed. The heating temperature had no significant effect on the whiteness of the surimi gel, although it did have a significant effect on volatile components ( p ??0.05). Fourier transform infrared (FT‐IR) spectroscopy suggested that with increasing temperature, protein secondary structure of the random coil received maximum damage, leading to protein aggregation and ultimately greatly reduced gel strength. At 100, 105, 110, 115, and 121°C, the surimi gel was determined 37, 46, 49, 52, and 56 volatile components, from of aldehydes, ketones, alcohols, hydrocarbons, and aromatic compounds. These results indicate that heat treatments have an important influence on the gel properties and volatile components of Alaskan pollock surimi gel, and the treatment parameters can be valuable for the production of ready‐to‐use minced fish products.
机译：这项研究测试了经受不同温度处理的阿拉斯加鳕鱼鱼糜的凝胶性质，质量。结果表明，当加热温度为110°C时，保水能力（WHC）和鱼糜的质地和凝胶强度均增加，但随着加热温度的升高，凝胶强度显着降低（p？<？0.05），并最终被摧毁。加热温度对鱼糜凝胶的白度没有显着影响，尽管对挥发性组分确实有显着影响（p≤0.05）。傅里叶变换红外（FT‐IR）光谱表明，随着温度的升高，随机线圈的蛋白质二级结构受到的损害最大，导致蛋白质聚集并最终大大降低了凝胶强度。在100、105、110、115和121°C下，由醛，酮，醇，烃和芳族化合物确定的鱼糜凝胶的挥发性成分为37、46、49、52和56。这些结果表明，热处理对阿拉斯加鳕鱼鱼糜凝胶的凝胶特性和挥发性成分具有重要影响，并且处理参数对于生产即用的鱼糜产品非常有价值。

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