Comparison of Gelation Properties on Different proportions of Chicken - Nemipterus-virgatus Surimi Mixture Sausage
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Abstract:
In this paper, mix with different proportions (M chicken: M Nemipterus virgatus surimi were 1:1, 3:1, 5:1, 7:1; and the blank group was chicken sausage and Nemipterus-virgatus sausage), the gel propreties of Nemipterus virgatus-chicken sausage were studied. The results showed that the gel strength of the sausage with the proportion of chicken and surimi (5:1) was the highest, and was improved by 12.71% and 6.03% respectively, compared with the chicken sausage and fish sausage. When the proportion of chicken and surimi was 5:1, compared with chicken sausage and fish sausage, the content of non-mobile water in the sample of 5:1 was the highest, and the relaxation time (T22) was 14.83 ms shorter than that of pure Nemipterus virgatus sausage. Compared with other samples, the shape of the hole under this ratio was smooth. The microstructure was denser and more uniform. The myofibrin aggregation was stronger. When the proportion of chicken and surimi was 3:1, the water holding capacity of Nemipterus virgatus-chicken sausage was the highest, which was 8.22% higher than that of fish sausage. The whiteness of chicken sausage was 23.51% higher than that of Nemipterus virgatus sausage. The whiteness increased from 65.37 to 75.71 as the proportion of chicken increased. The gel propreties of the sample was the best when the ratio of chicken to fish surimi was 5:1.
