Novel insights into induced low-salt Mandarin fish (Siniperca chuatsi) ) surimi gel with transglutaminase and microwave heating
文献类型： 外文期刊
第一作者： Yang, M. L. .
作者： Yang, M. L. .;Wang, H.;Zhou, Y. Q.;Huang, J. J.;Yan, Y.;Zhang, F. M.;Xie, N. N.;Wang, H.;Zhou, Y. Q.;Huang, J. J.;Yan, Y.;Zhang, F. M.;Xie, N. N.
作者机构：
关键词： surimi gel; transglutaminase; low sodium; microwave; gel properties
期刊名称：INTERNATIONAL FOOD RESEARCH JOURNAL （ 影响因子：1.0； 五年影响因子：1.1 ）
ISSN： 1985-4668
年卷期： 2024 年 31 卷 4 期
页码：
收录情况： SCI
摘要： The present work examined water bath (WB) heating with microwave heating (WM) under different levels of transglutaminase (TGase) additions in a low-salt Mandarin fish surimi to obtain excellent gel properties. The breaking force was gradually enhanced with increased TGase additions (0.0- 0.8 U/g), while WM with 0.8 U/g TGase produced the maximum gel strength. In the texture analysis, WM depicted a reduced hardness and an increased springiness at the corresponding TGase additions than that of WB. In low-field nuclear magnetic resonance spectroscopy (LF-NMR) studies, TGase reduced water protons' relaxation times to different extents, while WM increased their water-binding abilities, especially at 0.8 U/g. Fourier transform infrared spectroscopy (FT-IR) revealed that the relative contents of the secondary structures did not apparently change at 0.2- 1.0 U/g. Therefore, using WM and adding 0.8 U/g TGase improved the gel quality of low-salt Mandarin fish surimi gel, providing a new strategy for preparing healthy surimi products.
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