Effect of glycerol on gelation and microrheological properties of giant squid surimi (Dosidicus gigas) under heat treatment

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-10-29 DOI:10.1016/j.jfoodeng.2024.112383

Fuge Niu, Huabin Liao, Yi Gao, Zhe Li, Qing Chen, Xiaoxiang Han, Jiamei Fan, Weichun Pan

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引用次数: 0

Abstract

This study investigated the effect of different contents of glycerol on the gel properties and microstructure of giant squid surimi. The addition of glycerol improved the water holding capacity (WHC), texture properties of surimi gel, and enhanced the surimi gel strength. With the addition of 20% glycerol, the WHC and gel strength of the surimi gel increased by 15.71% and 96.01% compared to the control group, respectively. Glycerol may promote protein disentanglement, facilitating myosin molecular interactions and thereby enhancing the storage modulus (G′) and loss modulus (G″) of surimi gel. The presence of glycerol increased the β-sheet and decreased the α-helix and random coil of surimi. Furthermore, glycerol impacted the thermal stability and microstructure of the surimi gel, resulting in a denser gel network structure. The enthalpy of denaturation (ΔH) of surimi was decreased by 65.52% compared with control after adding 15% glycerol. This study provided a new perspective and method for the processing and quality improvement of giant squid surimi products as well as guidance for the innovation of surimi gelation technology and development of gel products.

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甘油对热处理下巨型鱿鱼鱼糜凝胶化和微流变特性的影响

本研究探讨了不同含量的甘油对大鱿鱼鱼糜凝胶特性和微观结构的影响。甘油的添加提高了鱼糜凝胶的持水量（WHC）和质地特性，并增强了鱼糜凝胶的强度。与对照组相比，添加 20% 甘油后，鱼糜凝胶的持水量和凝胶强度分别提高了 15.71% 和 96.01%。甘油可促进蛋白质的解缠，促进肌球蛋白分子间的相互作用，从而提高鱼糜凝胶的储存模量（G′）和损失模量（G″）。甘油的存在增加了鱼粉的β-片状结构，减少了α-螺旋结构和无规线圈结构。此外，甘油还影响了鱼糜凝胶的热稳定性和微观结构，使凝胶网络结构更加致密。添加 15%的甘油后，鱼糜的变性焓（ΔH）比对照组降低了 65.52%。这项研究为大鱿鱼鱼糜产品的加工和质量改进提供了新的视角和方法，也为鱼糜凝胶化技术的创新和凝胶产品的开发提供了指导。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.