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Home > Archive>Volume 25, Issue 2, 2025 >304-316. DOI:10.16429/j.1009-7848.2025.02.027
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Effects of Temperature and Heating Method on Gel and Flavor Characteristics of Unwashed Surimi
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(1.College of Food Science and Technology， Bohai University， National and Local Joint Engineering Research Center for Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products， National R＆D Branch Center of Surimi and Surimi Products Processing， Key Technologies for Deep Processing of Marine Food: Provincial and Ministerial Collaborative Innovation Center， Jinzhou 121013， Liaoning;2.State Key Laboratory of Marine Food Processing & Safety Control， Qingdao Bright Moon Seaweed Group Co.， Ltd.， Qingdao 266404， Shandong;3.College of Food and Health， Beijing Technology and Business University， Beijing Advanced Innovation Center for Food Nutrition and Human Health， Beijing Engineering and Technology Research Center of Food Additives， Beijing 100048)

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    Abstract:

    The effects of different gel temperatures (90， 115， 121 ℃) and methods (one-stage heating， two-stage heating) on the gel properties， microstructure， protein expression distribution， and flavor of unwashed silver carp surimi were analyzed. The results showed that the gel strength was the highest under the two-stage heating condition at 90 ℃， reaching 56.72 g·cm. Moreover， the gel strength formed by two-stage heating was higher than that of one-stage heating (39.76， 8.96， 8.05 g·cm). Among all the samples， the whiteness of surimi gel was the highest (72.41%) at 90 ℃ two-stage heating treatment. Two-stage heating at 90 ℃ could significantly increase the water holding capacity of surimi (P < 0.05). When the temperature was 90， 115 ℃ and 121 ℃， compared with one-stage heating treatment， the water holding capacity increased by 6.29%， 0.22% and 0.6%， respectively. The microstructure and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that two-stage heating could promote the formation of protein gel network of unwashed surimi， making its structure more compact and more evenly distributed. The GC-IMS analysis showed that 45 kinds of volatile flavor substances were detected in the unwashed surimi. The flavor of the fish sausages prepared by the two treatments at 90 ℃ was similar. The flavor of the four groups of fish sausages prepared by heating at 115 ℃ and 121 ℃ was similar， and the flavor substances were more than those of the 90 ℃ group. Conclusion: Two-stage heating at 90 ℃ could improve the gel properties of surimi， and two-stage heating at 115 ℃ could make the fish sausage have the best flavor.

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  • Received:February 11,2024
  • Online: March 24,2025
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