Effects of Chopping Method and Sodium Chloride Concentration on the Quality Characteristics of Silver Carp Surimi
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Abstract:
Frozen silver carp surimi was used as the raw material to study the effects of sodium chloride concentration on its quality characteristics when prepared under vacuum chopping (-0.06 MPa). Compared with samples prepared under atmospheric chopping, the surimi protein prepared under vacuum chopping had a significantly increased surface hydrophobicity (p<0.05), a decreased disulfide bond content (p<0.05), and decreased number and diameter of bubbles; the breaking force, penetration distance, and water-holding capacity of surimi gel increased (p<0.05), while whiteness decreased (p<0.05). Under atmospheric chopping and vacuum chopping, as sodium chloride concentration increased, the surface hydrophobicity, disulfide bond content, and foamability of surimi protein increased significantly (p<0.05). The breaking force and penetration distance of surimi gel increased with increasing sodium chloride concentration and then decreased significantly when the sodium chloride concentration was higher than 1% (p<0.05). The water-holding capacity increased significantly with increasing sodium chloride concentration (p<0.05). With increasing sodium chloride concentration, the whiteness values of surimi gel increased significantly and decreased gradually under atmospheric chopping (p<0.05) and vacuum chopping (p<0.05), respectively.
