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Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by-product in freeze-thaw cycles

机译：评估用大型黄色克罗克加工副产物在冻融循环中制备银鲤鱼菌凝胶的胶凝性能

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摘要

The water-solubletaste substance was extracted from the large yellow croaker muscle(FM), minced meat (MM), and fish head meat (HM). The gel properties of reconstitutedsurimi gel were evaluated before and after freeze-thawtreatment. Duringfreeze-thawcycles, the color, water-holdingcapacity textural properties, and umamiamino acid content were gradually decreasing in all samples. The umami amino acidcontent results showed FM > MM > HM. Overall, the surimi gels in the FM, MM,and HM groups were significantly different between 3-freeze-thawcycles and5-freeze-thawcycles (p < .05), respectively. The FM group and the MM group wererelatively superior to the other groups in terms of change degree. From the water distribution,the peaks corresponding to the relaxation time T_(22) in all treatment groupsshifted to the left, T_(23) shifted to the right. This study provides a certain reference forthe improvement of the quality of the recombinant surimi products during the shelflife.
机译：水溶性 味道物质从大黄牛角肌中提取 （FM），碎肉（mm）和鱼头肉（HM）。 重构的凝胶属性 在冻融之前和之后评估Surimi凝胶 治疗。 期间 冻融 循环，颜色，浇水 容量纹理属性和umami 氨基酸含量在所有样品中逐渐降低。 umami氨基酸 内容结果显示FM> mm> HM。 总体而言，FM，MM的SURIMI凝胶， 3-冻融之间的HM组在显着差异 循环和 5-冻融 分别循环（P <.05）。 FM组和MM组是 在变化程度方面相对优于其他群体。 从水分布， 对应于所有治疗组中的松弛时间T_（22）的峰值 转移到左侧，t_（23）转移到右侧。 本研究提供了一定的参考 在架子中改善重组素产品的质量 生活。

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  • 来源
    《Journal of Food Processing and Preservation》 |2021年第5期|e15479.1-e15479.10|共10页
  • 作者

    Fen Zhou; Xichang Wang;

  • 作者单位

    College of Food Science andPharmaceutical Engineering ZaozhuangUniversity Zaozhuang China College of Food Science and Technology Shanghai Ocean University Shanghai China;

    College of Food Science and Technology Shanghai Ocean University Shanghai China Shanghai Engineering Research Centerof Aquatic-ProductProcessing andPreservation Shanghai China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
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