Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis)
Author:
Liao Jianwei1ORCID, Shi Haohao1, Wang Jiamei1, Xia Guanghua12, Zhao Yongqiang3ORCID, Yu Gang3, Shen Xuanri4
Affiliation:
1. Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Technology, Hainan University, Haikou 570228, China 2. Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China 3. Sanya Tropical Fisheries Research Institute, Sanya 572018, China 4. College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
Abstract
The objective of the present study was to investigate the gel properties and gelation mechanism of a surimi blend consisting of Katsuwonus pelamis and Symplectoteuthis oualaniensis. Superior gel properties, including gel strength, cooking loss and water holding capacity, were observed in mixed surimi. With increasing proportions of K. pelamis in the blend, an increase in hardness, gumminess and chewiness emerged, which compromised the resilience and whiteness of the gels. The detection of apparent viscosity revealed the shear-thinning properties of mixed surimi. The results of the molecular force measurements and differential scanning calorimetry demonstrated that heterogeneous myofibrillar proteins interacted into rigid protein aggregates with the help of enhanced hydrophobic interactions, subsequently increasing the values of G’ and G”. According to the FTIR spectrum, as the proportion of K. pelamis gradually increased, the protein secondary structure of surimi transitioned from a random coil to a β-sheet, facilitating the formation of a more ordered network structure. A marked improvement in the microstructure was observed via SEM. Therefore, the incorporation of surimi can be employed to optimize gel properties.
Funder
National Key R&D Program of China Primary Research and Development Plan of Hainan Province Project of Sanya Yazhou Bay Science and Technology City
Reference59 articles.
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