Effect of Ultra-high Pressure on Gel Properties of Unwashed <i>Nemipterus virgatus</i> Surimi

ZHANG Zhi-ming; YI Shu-min; LI Xue-peng; BU Ying; MU Wei-li; YU Jian-yang; LAO Min-jun; LI Jian-rong

doi:10.13386/j.issn1002-0306.2019110262

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 42-47,53. > DOI: 10.13386/j.issn1002-0306.2019110262

ZHANG Zhi-ming, YI Shu-min, LI Xue-peng, BU Ying, MU Wei-li, YU Jian-yang, LAO Min-jun, LI Jian-rong. Effect of Ultra-high Pressure on Gel Properties of Unwashed Nemipterus virgatus Surimi[J]. Science and Technology of Food Industry, 2021, 42(1): 42-47,53. DOI: 10.13386/j.issn1002-0306.2019110262

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Effect of Ultra-high Pressure on Gel Properties of Unwashed Nemipterus virgatus Surimi

1. College of Food Science and Technology, Bohai University, National&Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Collaborative Innovation Center of Seafood Deep Processing, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China;
2. Penglai Jinglu Fishery Co., Ltd., Yantai 265600, China;
3. Taixiang Group, Rongcheng Taixiang Food Products Co., Ltd., Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing, Weihai 264309, China;
4. Zhejiang Industrial Group Co., Ltd., Zhoushan 316100, China

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Received Date: November 27, 2019
Available Online: January 07, 2021

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Abstract

Abstract

In this paper,the effect of different pressure and dwell time on the gel strength,TPA,water holding capacity,cooking loss,whiteness,pH and microstructure of Nemipterus virgatus surimi were studied. The results showed that the gel strength increased with the increase of pressure and increased first and then decreased with the increase of dwell time,and reached the maximum value of 1150.71 g·mm at 300 MPa and reached the maximum value of 1355.17 g·mm at 20 min. The hardness of surimi gel treated by ultrahigh pressure was higher than that of heat treated surimi gel,and reached the maximum at 300 MPa and 20 min. The water holding capacity first increased and then decreased with the increase of pressure,reached the maximum value of 72.72% at 300 MPa,and 70.23% at 30 min. The continuous treatment did not change significantly. The cooking loss rate first decreased and then increased with the increase of pressure,reaching the minimum value of 17.88% at 300 MPa. With the increase of pressure,the whiteness of gel increased gradually,and reached the maximum value at 500 MPa,which increased by 14.29% compared with 200 MPa. With the increase of dwell time,the whiteness value increased gradually and reached the maximum at 60 min. At 300 MPa and 20 min,the mesh structure of fish sausage was the most compact and the pores were uniform.
- Nemipterus virgatus,
- unwashed surimi,
- gel strength,
- ultrahigh pressure,
- dwell time

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