Changes in Water and Gel Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi during Gelation Process
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Abstract:
The pattern of changes in water and gel properties of silver carp surimi during gelation process was studied. Changes in water-holding capacity, T2 transverse relaxation time, T2 peak ratio at low field, gel properties, color, and microstructure of the gel during surimi gelation were investigated. Additionally, change in crystal water content of the surimi gel during two-step heating was analyzed by thermogravimetric-derivative thermogravimetry analysis (TG-DTGA). Surimi was chopped and mixed with starch, water, and salt, and gelation was performed by a two-step heating method. The results showed that the water-holding capacity of surimi increased significantly during the heating process, and reached the maximal value (96.96%) after 25 min of heating at the second step. T23 transverse relaxation time showed a downward trend; faster rate of the decline was observed during the second step, and the minimal value (30.51 ms) was reached after 30 min of heating at the second step. The peak ratio of T23 showed an upward trend; faster rate of the increase was observed during the first step, and the maximal value (93.97%) was reached after 10 min of heating at the second step. Elasticity, hardness, and other indices of gel properties all increased significantly; both brightness and whiteness showed an increasing trend; crystal water content increased first and then decreased and reached the maximal value (6.59%) after 30 min of heating at the first step.
