Apple Polyphenols-modified Egg White Improves the Gelling Properties of Spanish Mackerel Surimi
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Abstract:
In order to investigate the mechanism of action of apple polyphenol to modify egg white and then the properties of mackerel surimi, egg white modified by apple polyphenols was added in mass ratios of 0.50%, 0.75%, 1.00%, 1.25%, and 1.50% to Spanish mackerel surimi, and the gelling properties of the fortified surimi samples were compared with those of the control group (added with egg white only) and the blank group. The TVB-N, total number of colonies, TBARS value and TPA parameters of the surimi gel changed with storage time. The myofibril protein of the Spanish mackerel surimi was analyzed by Circular dichroism and ultraviolet absorption spectroscopy. The results showed that the addition of apple polyphenol-modified egg white led to significant increases in surimi’s gel strength (2962.81 mm·g, 3342.79 mm·g, 3088.05 mm·g, 2527.83 mm·g and 2147.12 mm·g, respectively) and water-holding capacity (0.87%, 0.85%, 0.87%, 0.86% and 0.86%). In meantime, with the increase in the concentration of apple polyphenols, the L* value (brightness) of surimi decreased from 69.58 to 64.10, whilst a* value (red-green value) increased significantly from -1.83 to 1.23 (p<0.05). The hardness, elasticity and resilience of surimi gel increased first and then decreased. During the storage period, the volatile base nitrogen value, peroxide value and total plate count significantly decreased (p<0.05), compared with the blank group. Compared to the blank group, the surimi myofibril protein treated with 0.5%AP-EW had an increased α-turn content (1.87%), and slightly decreased β-turn and random coil contents. The results proved that the addition of apple polyphenol-modified egg white can significantly improve the gelling properties of Spanish spanish mackerel surimi.
