Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by‐product in freeze‐thaw cycles. Issue 5 (5th April 2021)

• Record Type: Journal Article
• Authors: Zhou, Fen; Wang, Xichang
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 5(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-04-05
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15479
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The water‐soluble taste substance was extracted from the large yellow croaker muscle (FM), minced meat (MM), and fish head meat (HM). The gel properties of reconstituted surimi gel were evaluated before and after freeze‐thaw treatment. During freeze‐thaw cycles, the color, water‐holding capacity textural properties, and umami amino acid content were gradually decreasing in all samples. The umami amino acid content results showed FM > MM > HM. Overall, the surimi gels in the FM, MM, and HM groups were significantly different between 3‐freeze‐thaw cycles and 5‐freeze‐thaw cycles ( p < .05), respectively. The FM group and the MM group were relatively superior to the other groups in terms of change degree. From the water distribution, the peaks corresponding to the relaxation time T 22 in all treatment groups shifted to the left, T 23 shifted to the right. This study provides a certain reference for the improvement of the quality of the recombinant surimi products during the shelf life. Novelty impact statement: The silver carp surimi gel was prepared with large yellow croaker processing by‐product. The color, water‐holding capacity textural properties and umami amino acid content were gradually decreasing during freeze‐thaw cycles. Try to provide theoretical support and practical basis for improving the deep processing of the combination of marine products and freshwater products.