Volume 21 Issue 2
Apr.  2025
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LUO Yingying, HUANG Hui, LI Laihao, HAO Shuxian, CHEN Shengjun, WEI Ya, CEN Jianwei, XIANG Huan. Quality improvement and mechanism analysis of non-rinsing tilapia surimi gel[J]. South China Fisheries Science, 2025, 21(2): 164-173. DOI: 10.12131/20240238
Citation: LUO Yingying, HUANG Hui, LI Laihao, HAO Shuxian, CHEN Shengjun, WEI Ya, CEN Jianwei, XIANG Huan. Quality improvement and mechanism analysis of non-rinsing tilapia surimi gel[J]. South China Fisheries Science, 2025, 21(2): 164-173. DOI: 10.12131/20240238
shu

Quality improvement and mechanism analysis of non-rinsing tilapia surimi gel

  • 1 .

    College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China

  • 2 .

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China

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  • Received Date: October 08, 2024
  • Revised Date: November 13, 2024
  • Accepted Date: January 08, 2025
  • Available Online: January 16, 2025
    Graphical Abstract
    • Abstract

  • Non-rinsing surimi has better flavor due to its higher protein and fat content, but it has insufficient gel properties. We investigated the effects of starch, hydrophilic colloid and dietary fiber on the texture characteristics, rheological properties, color, water holding capacity and cooking loss rate of tilapia non-rinsing surimi. Besides, we analyzed the mechanism of gel quality enhancement of non-rinsing surimi gel from the aspects of water distribution, intermolecular force and protein structure. The results show that compared with the control group, the starch, hydrophilic colloid, dietary fiber and other substances could improve the texture characteristics and gel strength of non-rinsing surimi. The water holding capacity of surimi increased and the cooking loss rate decreased. Under the influence of starch, hydrophilic colloid and dietary fiber, the free water in non-rinsing surimi was converted into immobilized water and bound water, the hydrophobic interaction between protein molecules enhanced, and the α-helix was transformed into ordered β-sheet. The formation of dense and stable surimi gel network structure could significantly improve the gel quality of non-rinsing surimi. Especially, the optimized compound addition (1.5% hydroxypropyl distarch phosphate, 0.3% sodium polyacrylate, 12% corn starch and 1.5% seaweed dietary fiber) had the most significant effect on surimi gel.

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