Affiliation:
1. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences Ningbo University Ningbo 315211 China
2. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan 316022 China
Abstract
AbstractBackgroundFrozen storage often leads to quality deterioration of surimi‐based products. At present, most of the research focuses on improving the quality of surimi products by adding cryoprotectants, but there are few researches on the preparation technology. Therefore, the effects of different gelation‐freezing treatments, high temperature heating‐freezing treatment (HF), low temperature heating‐high temperature heating‐freezing treatment (LHF) and low temperature heating‐freezing‐high temperature heating treatment (LFH), on the quality changes of surimi gels containing hydroxypropyl distarch phosphate (HPDSP) during frozen storage were investigated.ResultsWith the extension of frozen storage time, the quality of surimi gel in all groups decreased, but the quality of surimi gel with HPDSP was better than that of surimi gel without HPDSP. Compared with HF and LHF, the change range of breaking force, hardness, gumminess, whiteness and disulfide bond content of HPDSP‐surimi gel treated with LFH was the least during the frozen storage. In the reheating process of LFH, HPDSP could absorb the water lost during freezing. Therefore, the change in the transverse relaxation time of HPDSP‐surimi gels treated with LFH was smaller, with more immobile water and less free water and P22 was 96.81% and P23 was 0% at 16 weeks. In addition, the breaking deformation, cohesiveness, resilience, springiness and protein composition of surimi gels with and without HPDSP treated with HF, LHF and LFH did not change significantly during frozen storage.ConclusionThe combination of LFH and HPDSP could effectively reduce the quality change of surimi gel during frozen storage.This article is protected by copyright. All rights reserved.
Funder
National Natural Science Foundation of China
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Cited by
1 articles.
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