Effects of High Pressure Processing on Gel Properties of Carp Surimi Containing Magnesium Chloride

LI Zhao; QIN Rong; YUAN Xiaorui; LIU Yu; ZHAO Yanyan; LU Hedong; WANG Shuxun; WANG Shuxian; ZI Hongli; ZHOU Haixu; ZHAO Shengming

doi:10.13386/j.issn1002-0306.2020120081

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 53-58. > DOI: 10.13386/j.issn1002-0306.2020120081

LI Zhao, QIN Rong, YUAN Xiaorui, et al. Effects of High Pressure Processing on Gel Properties of Carp Surimi Containing Magnesium Chloride [J]. Science and Technology of Food Industry, 2021, 42(16): 53−58. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120081.

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Effects of High Pressure Processing on Gel Properties of Carp Surimi Containing Magnesium Chloride

1.
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
2.
School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
3.
Administration for Market Regulation of Xinxiang Country, Xinxiang 453731, China

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Received Date: December 08, 2020
Available Online: July 05, 2021

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Abstract

Abstract

In order to explore the effects of high pressure processing (HPP) on low-salt carp surimi, the improvements of carp surimi with magnesium chloride 2% NaCl and 0.3% MgCl₂ under different pressures on the gelation yield, water retention, color, texture, gel strength and rheological properties were studied. The results showed that the gel quality of carp surimi could be significantly improved by appropriate pressure treatment combined with MgCl₂. When the treatment pressure was 200 MPa, the cooking yield, water holding capacity, texture and gel strength of carp surimi gel reached the maximum value (93.14%, 95.24%, 3327.25 g, 3277 g, respectively). Appropriate pressure treatment could improve storage modulus (G') and less affect the color of carp surimi gel. Therefore, high pressure processing combined with magnesium chloride could improve the gel properties of low-salt carp surimi and provide a theoretical basis for the development of low-salt fresh water surimi products.
- high pressure processing,
- magnesium chloride,
- carp surimi,
- gel properties

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