Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Abstract

BACKGROUND Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi‐based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated. RESULTS Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis. CONCLUSION Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three‐dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry

Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi

“…hydrophobic interaction, ionic bond, hydrogen bond, and covalent bonds), thus forming a three-dimensional gel network. 20 As shown in Fig. 6, under the 90 °C heating mode, the fibrous networks with a few voids, which is a characteristic of heat-induced protein gel, were clearly observed in all the gel samples.…”

“…After centrifugation, the supernatant was collected as crude cathepsin extract. Extractions of TGase and heme proteins were carried out under the methods of Yin and Park 18 and Wongwichian et al 19 Preparation of surimi gel Preparation of surimi gel was carried out according to the method of Liu et al 20…”

“…6, surimi gels under high deboning cycle (> 3) formed three-dimensional gel networks with large pores, which generally indicate poor gel texture. 20 With the increase in the deboning cycle, small fins and bones might find entry into surimi, resulting in the disruption of the gel matrix and reduction of gel strength. 13 Under the heating mode of 40 and 90 °C (with setting), the breaking force and the penetration distance first increased and then decreased, showing the peak values at three and two times of mincing, respectively.…”

Synergistic anti‐oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage

“…Lightness ( L * ), redness ( a * ), and yellowness ( b * ) values were recorded. Value of whiteness ( W ) was obtained from the calculation of the following equation (L. Liu et al., 2019). …”

Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time

“…Chopping is a vital step in the production of surimi‐based products, as it possesses the functions of disintegrating ultrastructure of myofibrillar proteins by mechanical force, solubilizing them by salting, and homogeneously mixing with other ingredients into the smooth‐textured surimi paste (Liu et al, ). During chopping, myofibrillar proteins undergo physical and biochemical changes, and thus may also unfold and aggregate, depending on chopping conditions, especially temperature (Poowakanjana & Park, ; Yin et al, ).…”