Volume 15 Issue 2
Apr.  2019
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YE Tao, DAI Huimin, LIN Lin, JIANG Shaotong, LU Jianfeng. Water state and microstructure characteristics of surimi gel from silver carp with different processing conditions[J]. South China Fisheries Science, 2019, 15(2): 102-109. DOI: 10.12131/20180165
Citation: YE Tao, DAI Huimin, LIN Lin, JIANG Shaotong, LU Jianfeng. Water state and microstructure characteristics of surimi gel from silver carp with different processing conditions[J]. South China Fisheries Science, 2019, 15(2): 102-109. DOI: 10.12131/20180165
shu

Water state and microstructure characteristics of surimi gel from silver carp with different processing conditions

  • 1.

    College of Bioengineering, Huainan Normal University, Huainan 232038, China

  • 2.

    College of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China

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  • Received Date: July 21, 2018
  • Revised Date: October 13, 2018
  • Accepted Date: November 27, 2018
  • Available Online: December 04, 2018
    Graphical Abstract
    • Abstract

  • To explore the mechanism of the quality improvement of low-salt silver carp surimi gel by ultra-high pressure processing (UHPP), we compared the differences of water state and microstructure among high-pressure processed low salt surimi gels (300 MPa, 1.5% NaCl), atmospheric low salt surimi gels (0.1 MPa, 1.5% NaCl) and controlled surimi gel (0.1 MPa, 2.5% NaCl) by analyses of low field nuclear magnetic resonance (LF-NMR), differential scanning calorimetry (DSC), fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The results of DSC show that the freezing point of frozen water decreased but the bound water content increased significantly from 10.89% to 17.58% after UHPP treatment (P<0.05). The LF-NMR results demonstrate that the spin-spin relaxation time (T21, T23 and T24) of low-sodium surimi gels after UHPP treatment decreased significantly (P<0.05), while the proportion of non-flowing water increased by 9.39% (from 67.29% to 76.65%). In addition, a smooth, uniform and denser network structure was achieved for low-sodium surimi gels at 300 MPa. Therefore, UHPP treatment (300 MPa, 10 min) can increase the bound water content and microstructure of low salt surimi gel.

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