Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage

Abstract

The effects of polysaccharide from chicory root on the sensory quality and storage quality of silver carp surimi balls were studied. First, chicory polysaccharides with nine gradient dosages (0%–8%) were added to surimi balls, and the optimal amount of chicory polysaccharides was determined to be 3% by sensory evaluation and fuzzy mathematical matrix. Then, the changes of drip loss, pH value, texture properties analysis (elasticity and hardness), total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), and total plate count were measured. In addition, partial least squares regression (PLSR) was used to analyze the changes of fatty acid composition. The results showed that the addition of 3% chicory polysaccharide could reduce the drip loss and the pH fluctuation, maintain the better hardness and elasticity, decrease the oxidation of protein and lipids, as well as inhibit the reproduction of microorganisms. Practical applications Results from this study showed the potential of polysaccharide from chicory root adding in silver carp surimi balls to improve physicochemical properties of the surimi balls during storage. The optimal amount of chicory polysaccharides was determined to be 3% by sensory evaluation and fuzzy mathematical matrix. In addition, the addition of 3% of chicory polysaccharide could reduce the drip loss and the pH fluctuation, keep good structural properties, inhibit the oxidation of protein, lipids, and inhibit microbial reproduction during storage. It provides reference for the application of natural plant polysaccharides in easily oxidized surimi products.

Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

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Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

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Prolonged On-Vine vs. Cold of Actinidia eriantha: Differences in Fruit Quality and Aroma Substances during Soft Ripening Stage

“…There are some human errors in sensory evaluation. Some scholars combine sensory evaluation with mathematical methods and instrumental analysis to reduce the error [ 79 , 80 ]. Sensory evaluation is a scientific evaluation of the sensory quality of a product, which can be utilized to guide the actual production.…”