Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio

Abstract

This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates’ thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates’ physicochemical characteristics with sharply decreased tensile strength, macroscopic longitudinal fracture, broken and unevenly distributed microstructure, increased water mobility and decreased free water content. However, the increasing ratio of surimi had no effect on the protein secondary structure of extrudates. Sensory evaluation, E—tongue and E—nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.

Gelling properties of acid‐induced tofu (soybean curd): Effects of acid type and nano‐fish bone

“…To quantify the effect of added NFB on the secondary molecular structures of the tofu gel soy proteins, the common occurrence of α‐helix, β‐turn, β‐sheet, and random coil structures was expressed using self‐deconvolution and second‐order derivative analysis and shown in (Figure S2 and Table 4). The bands at 1650–1660 cm −1 were delegated to α‐helix, 1610–1640 and 1670–1680 cm −1 to β‐sheet, 1660–1700 cm −1 to β‐turn, and 1640–1650 cm −1 to random coil (Li et al., 2022). By examining the amid I band (1600 ‐ 1700 cm −1 ) attributed to the protein C = O stretch, FT‐IR has been frequently employed to determine the secondary structure of the protein in gel food (Mi et al., 2022).…”