Effects of Taro Powder on Quality of Silver Carp Surimi Products

SHI Yongqi; WANG Pan; ZHOU Sirui; ZHENG Zhaomin; ZOU Hang; ZHAO Shanglong; ZHANG Enlai; YAO Chunxia; TAN Zhiguo

doi:10.13386/j.issn1002-0306.2023020100

Volume 44 Issue 24

Dec. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(24): 63-71. > DOI: 10.13386/j.issn1002-0306.2023020100

SHI Yongqi, WANG Pan, ZHOU Sirui, et al. Effects of Taro Powder on Quality of Silver Carp Surimi Products[J]. Science and Technology of Food Industry, 2023, 44(24): 63−71. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020100.

Citation:

PDF (1886 KB)

Effects of Taro Powder on Quality of Silver Carp Surimi Products

Department of Cuisine and Nutrition, Hubei University of Economics, Wuhan 430205, China

More Information

Received Date: February 12, 2023
Available Online: October 22, 2023

Graphical Abstract

Abstract

Abstract

In order to improve the gel properties and flavor quality of silver carp surimi products, frozen silver carp surimi was studied, where the effects of different amounts of taro powder (0, 0.1%, 0.25%, 0.5%, 1%, 1.5% (w/w)) on the water-holding capacity, cooking loss rate, whiteness, moisture distribution, gel properties, sensory quality and odor characteristics of silver carp surimi products were mainly investigated. The results showed that as the additive amount of taro powder increased, the water-holding capacity, hardness, chewiness and gel strength of the surimi products were increased first and then decreased, while the cooking loss rate was decreased first and then increased. When the additive amount of taro powder was 0.25%, the water-holding capacity, hardness, chewiness and gel strength of surimi products were all increased to the maximum values of 78.61%, 1815.65±23.47 g, 1446.85±70.28 g and 831.19 g·cm, respectively, while the cooking loss rate was decreased to the minimum value of 13.42%. When the additive amount of taro powder was 0.1%~0.25%, more taro powder was absorbing water and swelled, and filled in the network structure of surimi protein to lock more water, so that the bound water and immobile water in surimi products were increased continuously, and the gel properties of surimi products were enhanced ultimately. However, when the additive amount of taro powder was greater than 0.25%, too much taro powder would hinder the cross-linking of surimi protein, leading to the increase of free water and the gel properties weakening of surimi products. The sensory evaluation and electronic nose analysis showed that the flavor quality of surimi products could be improved when the optimal amount of taro powder was 0.25%. This study provides a theoretical basis for the production of high quality surimi products.
- taro powder,
- silver carp,
- surimi products,
- water-holding capacity,
- gel properties,
- flavor quality

FullText(HTML)

References (38)

References

[1]	农业农村部渔业渔政管理局. 中国渔业统计年鉴[M]. 北京:中国农业出版社, 2022. [Fisheries Administration of Ministry of Agriculture and Rural Affairs. China Fishery Statistical Yearbook [M]. Beijing:China Agriculture Press, 2022.] Fisheries Administration of Ministry of Agriculture and Rural Affairs. China Fishery Statistical Yearbook [M]. Beijing: China Agriculture Press, 2022.
[2]	中华人民共和国国家统计局. 国家数据-2021年度数据[EB/OL], 2021. 中华人民共和国国家统计局, https://data.stats.gov.cn/search.htm. [National Bureau of Statistics of the People’s Republic of China. National data-2021 data[EB/OL], 2021. National Bureau of Statistics of the People’s Republic of China, https://data.stats.gov.cn/search.htm.] National Bureau of Statistics of the People’s Republic of China. National data-2021 data[EB/OL], 2021. National Bureau of Statistics of the People’s Republic of China, https://data.stats.gov.cn/search.htm.
[3]	严浩, 王玉栋, 钟武, 等. 外源蛋白对白鲢鱼糜肌原纤维蛋白结构及其结合特征腥味物质能力的影响[J]. 食品科学,2023,44(2):64−70. [YAN H, WANG Y D, ZHONG W, et al. Effect of external proteins on the structure of silver carp surimi myofibrillar protein and its capacity to bind to characteristic fishy-odor compounds[J]. Food Science,2023,44(2):64−70.] YAN H, WANG Y D, ZHONG W, et al. Effect of external proteins on the structure of silver carp surimi myofibrillar protein and its capacity to bind to characteristic fishy-odor compounds[J]. Food Science, 2023, 44（2）: 64−70.
[4]	MONTO A R, LI M, WANG X, et al. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives[J]. Critical Reviews in Food Science and Nutrition,2022,62:8518−8533. doi: 10.1080/10408398.2021.1931024
[5]	王伶, 刘扬, 王颜悦, 等. 板栗粉添加量对鲢鱼鱼糜制品品质的影响[J]. 食品工业,2021,42(4):43−47. [WANG L, LIU Y, WANG Y Y, et al. Effects of chinese chestnut powder contents on the quality of silver carp surimi products[J]. Food Industry,2021,42(4):43−47.] WANG L, LIU Y, WANG Y Y, et al. Effects of chinese chestnut powder contents on the quality of silver carp surimi products[J]. Food Industry, 2021, 42（4）: 43−47.
[6]	吴芳, 江舒, 胡曼子, 等. 豆粕蛋白对白鲢鱼糜凝胶特性的影响[J]. 食品工业科技, 2023, 44(18): 91−96. doi:10.13386/j.issn1002-0306.2022120015. [WU F, JIANG S, HU M Z, et al. Effect of soybean meal proteins on gel properties of silver carp surimi[J]. Science and Technology of Food Industry, 2023, 44(18): 91−96. doi:10.13386/j.issn1002-0306.2022120015.] WU F, JIANG S, HU M Z, et al. Effect of soybean meal proteins on gel properties of silver carp surimi[J]. Science and Technology of Food Industry, 2023, 44(18): 91−96. doi: 10.13386/j.issn1002-0306.2022120015.
[7]	YIN T, YAO R, ULLAH I, et al. Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi[J]. LWT-Food Science and Technology,2019,111:111−116. doi: 10.1016/j.lwt.2019.05.023
[8]	李柏文, 宗义湘, 吴曼. 世界芋头生产贸易形势分析[J]. 中国蔬菜,2022(6):1−6. [LI B W, ZONG Y X, WU M. World taro production and trade situation analysis[J]. China Vegetables,2022(6):1−6.] LI B W, ZONG Y X, WU M. World taro production and trade situation analysis[J]. China Vegetables, 2022（6）: 1−6.
[9]	韩笑, 张东旭, 王磊, 等. 芋头的营养成分及加工利用研究进展[J]. 中国果菜,2018,38(3):9−13. [HAN X, ZHANG D X, WANG L, et al. Research progress on the nutrition components and processing and utilization of taro[J]. China Fruit & Vegetable,2018,38(3):9−13.] HAN X, ZHANG D X, WANG L, et al. Research progress on the nutrition components and processing and utilization of taro[J]. China Fruit & Vegetable, 2018, 38（3）: 9−13.
[10]	魏秋羽, 张钟元, 李大婧, 等. 不同芋头品种真空微波干燥品质变化的比较[J]. 现代食品科技,2016,32(1):235−241. [WEI Q Y, ZHANG Z Y, LI D J, et al. Quality changes in different varieties of taro treated by microwave vacuum drying[J]. Modern Food Science and Technology,2016,32(1):235−241.] WEI Q Y, ZHANG Z Y, LI D J, et al. Quality changes in different varieties of taro treated by microwave vacuum drying[J]. Modern Food Science and Technology, 2016, 32（1）: 235−241.
[11]	袁军, 陈龙, 孙文静, 等. 芋头淀粉提取工艺优化及淀粉特性研究[J]. 食品工业科技,2012,33(19):252−256. [YUAN J, CHEN L, SUN W J, et al. Study on taro starch extraction and properties of taro starch[J]. Science and Technology of Food Industry,2012,33(19):252−256.] YUAN J, CHEN L, SUN W J, et al. Study on taro starch extraction and properties of taro starch[J]. Science and Technology of Food Industry, 2012, 33（19）: 252−256.
[12]	戴修纯, 罗燕羽, 黄绍力, 等. 广东省芋头产业现状与发展对策[J]. 广东农业科学,2021,48(6):126−135. [DAI X C, LUO Y Y, HUANG S L, et al. Present situation and development countermeasures of taro industry in guangdong province[J]. Guangdong Agricultural Sciences,2021,48(6):126−135.] DAI X C, LUO Y Y, HUANG S L, et al. Present situation and development countermeasures of taro industry in guangdong province[J]. Guangdong Agricultural Sciences, 2021, 48（6）: 126−135.
[13]	康庆, 林莹, 苏颖杰, 等. 芋头水溶性多糖的分离纯化及其对巨噬细胞免疫活性功能的影响[J]. 食品工业科技,2020,41(19):13−19. [KANG Q, LIN Y, SU Y J, et al. Isolation and purification of water-soluble polysaccharide from taro and its effect on immune activity of macrophages[J]. Science and Technology of Food Industry,2020,41(19):13−19.] KANG Q, LIN Y, SU Y J, et al. Isolation and purification of water-soluble polysaccharide from taro and its effect on immune activity of macrophages[J]. Science and Technology of Food Industry, 2020, 41（19）: 13−19.
[14]	SINGLA D, SINGH A, DHULL S B, et al. Taro starch:Isolation, morphology, modification and novel applications concern-A review[J]. International Journal of Biological Macromolecules,2020,163:1283−1290. doi: 10.1016/j.ijbiomac.2020.07.093
[15]	ZHANG W T, HUANG G L. Preparation, structural characteristics, and application of taro polysaccharides in food[J]. Journal of Science of Food and Agriculture,2022,102:6193−6201. doi: 10.1002/jsfa.12058
[16]	PEREIRA P R, MATTOS É B A, CORREA A C N T F, et al. Anticancer and immunomodulatory benefits of taro (Colocasia esculenta) corms, an underexploited tuber crop[J]. International Journal of Molecular Sciences,2021,22:265.
[17]	裴志胜, 薛长风, 文攀, 等. 芋头添加物对金鲳鱼鱼糜凝胶的影响[J]. 肉类研究,2019,33(11):12−17. [PEI Z S, XUE C F, WEN P, et al. Effect of taro additives on gel properties of trachinotus ovatus surimi[J]. Meat Research,2019,33(11):12−17.] PEI Z S, XUE C F, WEN P, et al. Effect of taro additives on gel properties of trachinotus ovatus surimi[J]. Meat Research, 2019, 33（11）: 12−17.
[18]	ZHANG H M, XIONG Y T, BAKRY A M, et al. Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi[J]. Food hydrocolloids,2019,88:256−264. doi: 10.1016/j.foodhyd.2018.10.010
[19]	李艺, 谭宏渊, 王雨婷, 等. 茯苓全粉对白鲢鱼糜凝胶特性的影响[J]. 食品工业科技,2022,43(2):64−69. [LI Y, TAN H, WANG Y T, et al. Effect of Poria cocos full powder on surimi gel[J]. Science and Technology of Food Industry,2022,43(2):64−69.] LI Y, TAN H, WANG Y T, et al. Effect of Poria cocos full powder on surimi gel[J]. Science and Technology of Food Industry, 2022, 43（2）: 64−69.
[20]	MI H B, LI Y, WANG C, et al. The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi[J]. Food Hydrocolloids,2021,112:106290. doi: 10.1016/j.foodhyd.2020.106290
[21]	YANG K, ZHOU Y H, GUO J J, et al. Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel:A novel study combined with low field NMR and Raman spectroscopy[J]. Food Chemistry,2020,326:126896. doi: 10.1016/j.foodchem.2020.126896
[22]	刘念, 黄琪琳, 李沛, 等. 不同种类酵母抽提物对调理乌鳢鱼片风味及品质的影响[J]. 水产学报,2021,45(7):1089−1100. [LIU N, HUANG Q L, LI P, et al. Effect of yeast extracts on flavor and texture of seasoned sna kehead fish (Channa argus) fillets[J]. Journal of fisheries of China,2021,45(7):1089−110.] LIU N, HUANG Q L, LI P, et al. Effect of yeast extracts on flavor and texture of seasoned sna kehead fish (Channa argus) fillets[J]. Journal of fisheries of China, 2021, 45（7）: 1089−110.
[23]	周鸿宇, 刘欢, 熊善柏, 等. 臭氧气浮漂洗对鲢鱼糜挥发性成分的影响[J]. 华中农业大学学报(自然科学版),2022,41(3):229−235. [ZHOU H Y, LIU H, XIONG S B, et al. Effect of ozone gas on volatile components of silver carp[J]. Journal of Huazhong Agricultural University (Natural Science Edition),2022,41(3):229−235.] ZHOU H Y, LIU H, XIONG S B, et al. Effect of ozone gas on volatile components of silver carp[J]. Journal of Huazhong Agricultural University (Natural Science Edition), 2022, 41（3）: 229−235.
[24]	NAGAR C K, DASH S K, RAYAGURU K, et al. Isolation, characterization, modification and uses of taro starch:A review[J]. International Journal of Biological Macromolecules,2021,192:574−589. doi: 10.1016/j.ijbiomac.2021.10.041
[25]	周阳, 胥伟, 陈季旺, 等. 小麦淀粉和马铃薯淀粉对鱼丸品质的影响[J]. 肉类研究,2018,32(2):29−33,10. [ZHOU Y, XU W, CHEN J W, et al. Effect of wheat and potato starches on the quality of fish balls[J]. Meat Research,2018,32(2):29−33,10.] ZHOU Y, XU W, CHEN J W, et al. Effect of wheat and potato starches on the quality of fish balls[J]. Meat Research, 2018, 32（2）: 29−33,10.
[26]	ZHUANG X B, WANG L J, JIANG X P, et al. Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan:Moisture stability and phase separation behavior[J]. Food Chemistry,2021,339:127941 . doi: 10.1016/j.foodchem.2020.127941
[27]	余永名, 马兴胜, 仪淑敏, 等. 豆类淀粉对鲢鱼鱼糜凝胶特性的影响[J]. 现代食品科技,2016,32(1):129−135. [YU Y M, MA X S, YI S M, et al. Effect of bean starches on the gel properties of silver carp surimi[J]. Modern Food Science and Technology,2016,32(1):129−135.] YU Y M, MA X S, YI S M, et al. Effect of bean starches on the gel properties of silver carp surimi[J]. Modern Food Science and Technology, 2016, 32（1）: 129−135.
[28]	米红波, 王聪, 苏情, 等. 变性淀粉对白鲢鱼鱼糜凝胶特性和蛋白构象的影响[J]. 中国食品学报,2021,21(1):72−80. [MI H B, WANG C, SU Q, et al. Effect of degenerated starch on fish-millet gel properties and protein conformation in silver carp[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(1):72−80.] doi: 10.16429/j.1009-7848.2021.01.009 MI H B, WANG C, SU Q, et al. Effect of degenerated starch on fish-millet gel properties and protein conformation in silver carp[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21（1）: 72−80. doi: 10.16429/j.1009-7848.2021.01.009
[29]	宋春勇, 洪鹏志, 周春霞, 等. 负载白藜芦醇的红花籽油乳液对金线鱼鱼糜凝胶品质的影响[J]. 食品科学,2022,43(24):102−109. [SONG C Y, HONG P Z, ZHOU C X, et al. Effect of safflower seed oil emulsion loaded with resveratrol on the quality of the Nemipterus virgatus surimi gel[J]. Food Science,2022,43(24):102−109.] SONG C Y, HONG P Z, ZHOU C X, et al. Effect of safflower seed oil emulsion loaded with resveratrol on the quality of the Nemipterus virgatus surimi gel[J]. Food Science, 2022, 43（24）: 102−109.
[30]	YANG S, TU Z C, WANG H, et al. Effects of coagulant promoter on the physical properties and microstructure of the mixed system of ultrafine fishbone and surimi[J]. LWT-Food Science and Technology,2020,131:109792. doi: 10.1016/j.lwt.2020.109792
[31]	杨文鸽, 张问, 王小飞, 等. 用低场核磁共振研究盐溶液漂洗对带鱼鱼糜凝胶品质的影响[J]. 农业工程学报,2016,32(7):263−269. [YANG W G, ZHANG W, WANG X F, et al. Effect of salt solution rinse on properties of hairtail surimi gel by low-field nuclear magnetic resonance[J]. Transactions of Chinese Society of Agricultural Engineering,2016,32(7):263−269.] YANG W G, ZHANG W, WANG X F, et al. Effect of salt solution rinse on properties of hairtail surimi gel by low-field nuclear magnetic resonance[J]. Transactions of Chinese Society of Agricultural Engineering, 2016, 32（7）: 263−269.
[32]	李睿智, 王嵬, 仪淑敏, 等. 白鲢鱼鱼糜凝胶过程中水分及凝胶特性的变化[J]. 现代食品科技,2016,32(5):91−97,198. [LI R Z, WANG W, YI S M, et al. Changes in water and gel properties of silver carp (Hypophthalmichthys molitrix) surimi during gelation process[J]. Modern Food Science and Technology,2016,32(5):91−97,198.] LI R Z, WANG W, YI S M, et al. Changes in water and gel properties of silver carp (Hypophthalmichthys molitrix) surimi during gelation process[J]. Modern Food Science and Technology, 2016, 32（5）: 91−97,198.
[33]	胡曼子, 周雨琪, 罗忆芝, 等. 巴河莲藕粉对白鲢鱼糜制品品质的影响[J]. 食品科技, 2021, 46(11):136−141. [HU M Z, ZHOU Y Q, LUO Y Z, et al. Effect of bahe lotus root powder on quality of surimi products. Food Science and Technology, 2021, 46(11):136−141.] HU M Z, ZHOU Y Q, LUO Y Z, et al. Effect of bahe lotus root powder on quality of surimi products. Food Science and Technology, 2021, 46（11）: 136−141.
[34]	刘芳芳, 林婉玲, 李来好, 等. 鱼糜凝胶形成方法及其凝胶特性影响因素的研究进展[J]. 食品工业科技,2019,40(8):292−296,303. [LIU F F, LIN W L, LI L H, et al. Research progress on the formation method of surimi gel and the affecting factors of gel properties[J]. Science and Technology of Food Industry,2019,40(8):292−296,303.] LIU F F, LIN W L, LI L H, et al. Research progress on the formation method of surimi gel and the affecting factors of gel properties[J]. Science and Technology of Food Industry, 2019, 40（8）: 292−296,303.
[35]	XIE J L, GAN Q, CHEN H, et al. Effect of water chestnut powder on gel properties of silver carp surimi[J]. Agricultural Biotechnology,2022,11(6):103−108.
[36]	王冬妮, 范馨茹, 祁立波, 等. 淀粉和蛋白类添加物对鱿鱼鱼糜凝胶特性的影响[J]. 中国食品学报,2018,18(4):65−71. [WANG D N, FAN X R, QI L B, et al. Effect of starch and protein additives on gel properties of squid[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(4):65−71.] WANG D N, FAN X R, QI L B, et al. Effect of starch and protein additives on gel properties of squid[J]. Journal of Chinese Institute of Food Science and Technology, 2018, 18（4）: 65−71.
[37]	LI X X, FAN M C, HUANG Q L, et al. Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp[J]. Food Chemistry,2022,366:130579. doi: 10.1016/j.foodchem.2021.130579
[38]	曹伟峰, 张悦妍, 向情儒, 等. 基于HS-SPME-GC-MS和GC-IMS结合电子鼻分析真空冷却对酱牛肉风味的影响[J]. 食品工业科技,2022,43(9):341−348. [CAO W F, ZHANG Y Y, XIANG Q R, et al. Analysis of the effect of vacuum cooling on the flavor of sauce beef based on HS-SPME-GC-MS and GC-IMS combined with electronic nose[J]. Science and Technology of Food Industry,2022,43(9):341−348.] doi: 10.13386/j.issn1002-0306.2021080267 CAO W F, ZHANG Y Y, XIANG Q R, et al. Analysis of the effect of vacuum cooling on the flavor of sauce beef based on HS-SPME-GC-MS and GC-IMS combined with electronic nose[J]. Science and Technology of Food Industry, 2022, 43（9）: 341−348. doi: 10.13386/j.issn1002-0306.2021080267

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	黄燃，鲍士宝. 亚硫酸钠-壳聚糖微粒对明胶膜结构和性能的影响. 食品工业科技. 2024(13): 9-16 . 本站查看
2.	黄燃，鲍士宝. 花色苷-壳聚糖微粒对明胶膜结构和性能的影响. 食品科技. 2024(09): 242-249 .
3.	杨玉. 大豆分离蛋白基抗菌乳液膜的制备与特性研究. 食品科技. 2023(12): 229-235 .