Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-05-11 DOI:10.1007/s11483-024-09843-9

Zeyu Song, Songxing Zhang, Xinjuan Qi, Mingyu Yin, Xichang Wang

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Abstract

Washing is a key process in surimi processing, whereby lipids, water-soluble proteins, pigments, and other factors that impede gel formation are separated from the fish. However, this process significantly reduces the meat yield of raw fish and destroys its nutrients, generating more organic wastewater. To enhance the process efficiency, ultrasound is used to assist washing process. This study aims to investigate the effects of ultrasound-assisted washing at different power levels (0 W, 150 W, 250 W, 350 W, and 450 W) on the quality, biochemical characteristics, protein conformation and gel-forming ability of surimi from silver carp. The results showed that ultrasound-assisted washing could increase yield by over 4% and reduce crude fat content by approximately 0.5% than control group. Protein secondary structure indicated that ultrasonic treatment of 250 W didn’t cause significant loss of α-helix. Moreover, the gel strength of 450 W group was roughly 17% more than that in control group. 250 W ultrasound-assisted washing was the most effective and significantly improved the productivity and quality of surimi.

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在鱼糜清洗过程中应用超声波技术：提高出肉率和凝胶质量

清洗是鱼糜加工中的一道关键工序，在这道工序中，脂质、水溶性蛋白质、色素和其他阻碍凝胶形成的因素被从鱼肉中分离出来。然而，这一过程会大大降低生鱼的出肉率，破坏鱼肉的营养成分，产生更多的有机废水。为了提高工艺效率，超声波被用来辅助清洗工艺。本研究旨在探讨不同功率水平（0 W、150 W、250 W、350 W 和 450 W）的超声波辅助清洗对鲢鱼鱼糜的质量、生化特性、蛋白质构象和凝胶形成能力的影响。结果表明，与对照组相比，超声波辅助清洗可使产量提高 4%以上，粗脂肪含量降低约 0.5%。蛋白质二级结构表明，250 W 的超声波处理不会造成 α-螺旋的明显损失。此外，450 W 组的凝胶强度比对照组高出约 17%。250 W 超声波辅助清洗效果最好，能显著提高鱼糜的生产率和质量。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.