1. Comparison of the quality of surimi gel from three squid species
- Author
-
ZHANG Qi-xiu, GUO Quan-you, CHEN Ting-ting, LI Meng-jie, SU Yu-tong, FANG Si-wei, and BAO Hai-rong
- Subjects
squid ,type ,surimi ,gel properties ,rheology ,Food processing and manufacture ,TP368-456 - Abstract
Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value of 45 ℃, then increased to a maximum value of 75 ℃ and decreased again. The G′ of Illex argentinus surimi was higher than the other two kinds of squids when the second stage heating at 90 ℃.The ionic bonding, hydrogen bonding, and hydrophobic interactions of Illex argentinus surimi gel were significantly stronger than the other two kinds of squids. Conclusion: Illex argentinus surimi is the best raw material for squid surimi products; and the production needs to use auxiliary means to improve the gel quality according to the different characteristics of the three kinds of squid surimi.
- Published
- 2023
- Full Text
- View/download PDF