1. Novel insights into induced low-salt Mandarin fish (Siniperca chuatsi) surimi gel with transglutaminase and microwave heating.
- Author
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Yang, M. L., Wang, H., Zhou, Y. Q., Yin, J. F., Huang, J. J., Yan, Y., Zhang, F. S., and Xie, N. N.
- Subjects
FOURIER transform infrared spectroscopy ,SURIMI ,WATERWORKS ,MICROWAVE heating - Abstract
The present work examined water bath (WB) heating with microwave heating (WM) under different levels of transglutaminase (TGase) additions in a low-salt Mandarin fish surimi to obtain excellent gel properties. The breaking force was gradually enhanced with increased TGase additions (0.0 - 0.8 U/g), while WM with 0.8 U/g TGase produced the maximum gel strength. In the texture analysis, WM depicted a reduced hardness and an increased springiness at the corresponding TGase additions than that of WB. In low-field nuclear magnetic resonance spectroscopy (LF-NMR) studies, TGase reduced water protons’ relaxation times to different extents, while WM increased their water-binding abilities, especially at 0.8 U/g. Fourier transform infrared spectroscopy (FT-IR) revealed that the relative contents of the secondary structures did not apparently change at 0.2 - 1.0 U/g. Therefore, using WM and adding 0.8 U/g TGase improved the gel quality of low-salt Mandarin fish surimi gel, providing a new strategy for preparing healthy surimi products. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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