Effects of Heating Methods and Curdlan on the Gelation Properties of Silver Carp Surimi Gels
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effects of different heating modes (90 ℃ 40 ℃/121 ℃, 90 ℃/121 ℃, and 121 ℃) and the amount of added curdlan (0%~8%) on the gelation properties of surimi gels and the underlying mechanism were investigated, in order to provide a theoretical foundation for developing high-temperature tolerant surimi products. For the surimi gels subjected to high-temperature (121 ℃) heating, major protein components were degraded, the three-dimensional network structure was destroyed, and gel strength was significantly decreased (p<0.05), compared with those of gels subjected to the traditional heating method (90 ℃). For all the surimi gels heated at the high temperature (121 ℃), the breaking force increased significantly (p<0.05) with increasing amounts of added curdlan, whereas the penetration depth showed a downward trend after the initial increase (p<0.05). Curdlan concentration did not affect the protein patterns. With the amount of added curdlan increased from 0% to 8%, the main building block for the three-dimensional skeleton network of surimi gel gradually changed to curdlan from protein. These results indicate that the effect of curdlan on the gelation properties of surimi gels is mainly associated with the interactions of protein-polysaccharide weak bonds and changes in gel skeletal structure.
