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

YE Tao; DAI Huimin; LIN Lin; JIANG Shaotong; LU Jianfeng

doi:10.12131/20180165

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.

[1]	陆剑锋, 邵明栓, 林琳, 等. 卡拉胶和超高压对鱼糜凝胶性质的影响[J]. 农业机械学报, 2011, 42(12): 164-170.
[2]	叶川. 微波处理与卡拉胶对低盐白鲢鱼糜凝胶特性的影响[D]. 合肥: 合肥工业大学, 2016: 8-33.
[3]	CANDO D, HERRANZ B, BORDERÍAS A J, et al. Different additives to enhance the gelation of surimi gel with reduced sodium content[J]. Food Chem, 2016, 196(1): 791-799.
[4]	付湘晋, 许时婴, 王璋. 微波加热法制备白鲢鱼低盐鱼糜凝胶[J]. 中国食品学报, 2010, 10(3): 52-57. doi: 10.3969/j.issn.1009-7848.2010.03.008
[5]	朱克卫. 微波处理改善鱼糜制品凝胶性的研究进展[J]. 农产品加工: 学刊, 2014, 9(18): 60-63.
[6]	郭宝颜, 梁燕, 周爱梅, 等. 超高压对罗非鱼肌动球蛋白物化特性的影响[J]. 现代食品科技, 2015, 31(6): 259-263.
[7]	CANDO D, HERRANZ B, JAVIER BORDERIAS A, et al. Effect of high pressure on reduced sodium chloride surimi gels[J]. Food Hydrocolloid, 2015, 51(1): 176-187.
[8]	黄海. DSC在食品中的运用[J]. 食品与机械, 2002, 1(2): 6-9. doi: 10.3969/j.issn.1003-5788.2002.02.002
[9]	CARNEIRO C D S, MÁRAICO E T, JÚNIOR C A C, et al. Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and Low Field Nuclear Magnetic Resonance (LF H-1 NMR)[J]. LWT-Food Sci Technol, 2013, 50(2): 401-407. doi: 10.1016/j.lwt.2012.09.009
[10]	ZHOU Y, CHEN C, CHEN X, et al. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin[J]. J Agric Food Chem, 2014, 62(12): 2655-2662. doi: 10.1021/jf405381z
[11]	陆剑锋, 邵明栓, 林琳, 等. 结冷胶和超高压对鱼糜凝胶性质的影响[J]. 农业工程学报, 2011, 27(11): 372-377. doi: 10.3969/j.issn.1002-6819.2011.11.069
[12]	张莉莉. 高温(100~120 ℃)处理对鱼糜及其复合凝胶热稳定性的影响[D]. 青岛: 中国海洋大学, 2013: 55-60.
[13]	罗晓玲, 杨瑞金, 赵伟, 等. 超高压处理复合鱼糜凝胶性能研究[J]. 食品与机械, 2010, 26(4): 15-18, 38.
[14]	CHEN X, TUME R K, XIONG Y, et al. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods[J]. Crit Rev Food Sci, 2017, 5(1): 1-23.
[15]	ZHANG Z, YANG Y, ZHOU P, et al. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein[J]. Food Chem, 2017, 217(1): 678-686.
[16]	MARIA MORENO H, CARBALLO J, BORDERIAS J. Application of Response Surface Methodology to study the effect of different calcium sources in fish muscle-alginate restructured products[J]. Ciencia e Tecnologia de Alimentos, 2011, 31(1): 209-216. doi: 10.1590/S0101-20612011000100032
[17]	CAO Y, XIA T, ZHOU G, et al. The mechanism of high pressure-induced gels of rabbit myosin[J]. Innov Food Sci Emerg, 2012, 16(1): 41-46.
[18]	SANCHEZ-GONZALEZ I, CARMONA P, MORENO P A, et al. Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy[J]. Food Chem, 2008, 106(1): 56-64. doi: 10.1016/j.foodchem.2007.05.067
[19]	FERNÁNDEZ P P, MARTINO M N, ZARITZKY N E, et al. Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure[J]. Food Hydrocolloid, 2007, 21(4): 507-515. doi: 10.1016/j.foodhyd.2006.05.010
[20]	BORCHARD W, KENNING A, KAPP A, et al. Phase diagram of the system sodium alginate/water: a model for biofilms[J]. Int J Biol Macromol, 2005, 35(5): 247-256. doi: 10.1016/j.ijbiomac.2005.02.006
[21]	RENAUD T, BRIERY P, ANDRIEU J, et al. Thermal properties of model foods in the frozen state[J]. J Food Eng, 1992, 15(2): 83-97. doi: 10.1016/0260-8774(92)90027-4
[22]	HAN M, WANG P, XU X, et al. Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics[J]. Food Res Int, 2014, 62(1): 1175-1182.
[23]	秦影, 汤海青, 欧昌荣, 等. 超高压处理对大黄鱼鱼糜水分状态和蛋白质结构的影响[J]. 农业工程学报, 2015, 31(23): 246-252. doi: 10.11975/j.issn.1002-6819.2015.23.033
[24]	林晶晶, 林向阳, 吴佳, 等. 利用核磁共振技术研究鱼糜制品在储藏过程中的水分变化[J]. 食品科学, 2011, 32(19): 46-49.
[25]	YANG J, DUNKER A K, POWERS J R, et al. β-Lactoglobulin molten globule induced by high pressure[J]. J Agric Food Chem, 2001, 49(7): 3236-3243. doi: 10.1021/jf001226o
[26]	CHEN X, CHEN C G, ZHOU Y Z, et al. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan[J]. Food Hydrocolloid, 2014, 40(1): 262-272.
[27]	KOBAYASHI Y, MAYER S G, PARK J W. FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions[J]. Food Chem, 2017, 226(1): 156-164.
[28]	陈星. 超高压处理对肌原纤维蛋白-多糖混合凝胶特性的影响及其机制研究[D]. 合肥: 合肥工业大学, 2014: 31-32.
[29]	KOC M, KOC B, SUSYAL G, et al. Improving functionality of whole egg powder by the addition of gelatine, lactose, and pullulan[J]. J Food Sci, 2011, 76(9): S508-S515. doi: 10.1111/jfds.2011.76.issue-9

Cited by

Periodical cited type(16)

符许娟，黄进强，李永娟，吴深基，赵璐，孙同振. 碱性环境下急性氨氮胁迫对虹鳟抗氧化能力和非特异性免疫的影响. 水生生物学报. 2025(02): 43-53 .

王恒杰，戴梦杨，王倩，熊信宇，王灿莉，袁向阳. 环境胁迫因子对鱼类健康影响的研究进展. 中国农学通报. 2025(02): 157-164 .

刘雪娇，李洁，郸彩霞，海强，刘浩，刘哲，朱利瑞，王建福. 氨氮胁迫对虹鳟幼鱼IHNV易感性的影响. 中国水产科学. 2025(02): 246-257 .

李亚宁，陈敏，刘洋，韩磊，何焱，樊启学，沈志刚. 饲料中小麦胚芽对黄颡鱼雌性亲鱼繁殖性能的影响. 水生生物学报. 2024(02): 264-274 .

刘品，王文博，李超，严少普，李琪，罗小敏，张硕华，张艺琛，姚林荣. 急性氨氮胁迫下大口黑鲈的肝脏转录组特征分析. 水生生物学报. 2024(05): 713-724 .

王雪芹，杨晓玲，彭衡阳，戴景辉，阳涛. 氨氮应激对鱼类生命活动影响的研究进展. 水产养殖. 2024(08): 18-24 .

聂丽玲，杨占虎，张卿，鲍瑞峰，朱传坤，李礼，朱晓鸣，辛未，张磊. 低浓度氨氮预适应后高氨氮暴露对黄颡鱼鳃组织结构、免疫指标及相关基因的影响. 水生生物学报. 2024(11): 1812-1821 .

吴雷，张学振，王力，刘琪，李建，张殿福，田大才. 饲料中添加酵母硒对史氏鲟幼鱼生长性能、肌肉品质和抗氧化能力的影响. 淡水渔业. 2023(01): 3-11 .

赵宇曦，刘兴国，周润锋，刘子秋. 光照强度对黄颡鱼生长和生理性能的影响. 水产学报. 2023(07): 77-87 .

10.

王恒杰，李梦娇，张婷，赵蔚蓝，王灿莉，宋呈文，罗思，袁向阳. 团头鲂Rheb基因分子特征及其对氨氮胁迫的响应. 南方农业学报. 2023(09): 2562-2570 .

11.

卢军浩，李兰兰，权金强，赵桂研，孙军，林桥荣，刘哲. 纳米硒对热应激虹鳟血清抗氧化指标和免疫指标的影响. 华北农学报. 2022(03): 231-238 .

12.

孙元琛，徐冰洁，曹艺筹，许颖洁，秦粉菊，袁红霞. 饲料中添加纳米氧化铈对氨氮与嗜水气单胞菌胁迫下中华绒螯蟹的保护效应. 南方水产科学. 2022(03): 94-101 .

本站查看

13.

孟骞骞，张雨晴，谭智敏，周针宇，田佳明，谢开英，李萍，沈水宝，王文秀，霍芳，王文娟. 牛至油对慢性氨氮胁迫下幼鲤组织结构的影响. 水生态学杂志. 2022(06): 146-157 .

14.

贾慧凝，侍苗苗，卞永乐，侍崇敬，刘恒蔚，宋学宏，秦粉菊. 纳米硒对低氧胁迫下中华绒螯蟹免疫保护和抗氧化能力的影响. 南方水产科学. 2022(06): 100-109 .

本站查看

15.

孙彩云，董宏标，王文豪，李勇，古群红，段亚飞，张家松，许晓东. 月桂酸单甘油酯对花鲈脂质代谢的影响. 南方水产科学. 2021(01): 67-75 .

本站查看

16.

陈旭，左涛，周胜杰，杨蕊，于刚，秦传新，马振华. 尖吻鲈幼鱼运输密度和时长对运输水质及其复苏率和抗氧化能力的影响. 南方水产科学. 2021(02): 122-128 .

本站查看

Other cited types(18)

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

Abstract

References

Related Articles

Cited by

Periodical cited type(16)

Other cited types(18)

Catalog

Related

[1]	Cover & Content[J]. South China Fisheries Science, 2022, 18(2).
[2]	Cover & Content [J]. South China Fisheries Science, 2021, 17(6).
[3]	Cover & Content[J]. South China Fisheries Science, 2021, 17(5).
[4]	Cover & Content[J]. South China Fisheries Science, 2021, 17(1).
[5]	Cover & Content[J]. South China Fisheries Science, 2020, 16(3).
[6]	Cover & Content[J]. South China Fisheries Science, 2020, 16(1).
[7]	Cover & Content[J]. South China Fisheries Science, 2019, 15(6).
[8]	Cover & Content[J]. South China Fisheries Science, 2019, 15(5).
[9]	Cover & Content[J]. South China Fisheries Science, 2019, 15(3).
[10]	Content & Cover[J]. South China Fisheries Science, 2018, 14(5).

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

Abstract

References

Related Articles

Cited by

Periodical cited type(16)

Other cited types(18)

Catalog

Related

Export File

Citation

Format

Content