Effect of Heating Method on the Characteristics of Mixed Chyme Gel

In this paper, silver carp and cod were used as raw materials to make mixed surimi. Five heating methods (water bath two stage heating, microwave heating, water bath microwave combination, steam heating, high pressure ripening) were used to heat the mixed surimi. By SDS-PAGE gel electrophoresis and scanning electron microscopy, the effects of different heating methods on the gel properties of mixed surimi gel were studied. The results showed that different heating methods had different effects on the characteristics of mixed surimi gel. The strength of mixed surimi gel was 2979.47 g·cm compared with that of traditional water bath two-stage heating, microwave heating, steam heating and high pressure curing method, water bath microwave combined method was 94.33%, whiteness was 83.75, hardness, elasticity and chewiness were significantly improved (P<0.05). Scanning electron microscopy (SEM) showed that the three-dimensional network structure of surimi gel prepared by microwave coupling in water bath was tight, the pores of the gel were small and the surface was smooth. Combined with SDS-PAGE gel electrophoresis analysis, heating can affect the degradation of protein components in mixed surimi gel, while the main protein components of mixed surimi gel obtained by microwave coupling in water bath remain more.