Changes in the Quality of Silver Carp Surimi Gel Induced by the Synergistic Effect of High-intensity Ultrasound and Low-sodium Chloride Treatment
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Abstract:
In this study, silver carp surimi was taken as the research object. The effect of a single factor, high-intensity ultrasound (HIU) power, time or salt content, on the breaking force and deformation depth of the surimi gel was firstly investigated. On this basis, three-factor and five-level quadratic rotation orthogonal experiments were designed to investigate the effects of influencing factors on the gel properties of surimi through measuring indices such as TCA-soluble peptides and water holding capacity (WHC). The regression equation was established. Meanwhile, the response surface was plotted to analyze the interactive effects among the factors. The results showed that salt content had the greatest effect on the gel properties of surimi, followed by ultrasonic time, with the HIU power having the least effect. The higher the salt content, the less the protein degradation in surimi, the higher WHC of surimi gel. At a low-salt content (<0.75%), TCA-soluble peptides decreased with the increase of HIU power, whereas, TCA-soluble peptides increased as the HIU power increased in a high-salt environment (≥0.75%). Taken together, there was a synergistic effect between low salt and HIU power, and high-intensity ultrasonic treatment can inhibit the degradation of protein in low-salt surimi to some extent, which improves the WHC of surimi gels with a low salt content.
