Enhancing surimi gel properties in silver carp with innovative ultra-micro crayfish shell powder
文献类型： 外文期刊
作者： Chen, Mengting 1 ; Sun, Zhida 2 ; Ma, Aimin 2 ; Shi, Gangpeng 1 ; Xiong, Guangquan 1 ; Qiao, Yu 1 ; Chen, Sheng 1 ; Wu, Wenjin 1 ; Liu, Jing 3 ; Tu, Ziyi 4 ; Wang, Lan 1 ; Shi, Liu 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.Hubei New Liuwu Foodstuff Grp Co Ltd, Qianjiang 433115, Peoples R China
4.Hubei Crayfish Ind Technol Res Inst Co Ltd, Qianjiang 433115, Peoples R China
关键词： Ultra-micro crayfish shell powder; Ball milling; Irradiation modification; Surimi gel; Gel properties; Sensory properties
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 478 卷
页码：
收录情况： SCI
摘要： This study investigated the preparation and application of ultra-micro crayfish shell powder to enhance the quality of surimi gels. A combination of ball milling and irradiation techniques produced an innovative powder (MID) with reduced particle size and enhanced zeta potential, dispersibility, Ca2+ release, and hydrogen bonding energy (p < 0.05), while maintaining its composition. Adding 0.50 % MID to surimi gels resulted in optimal improvements, enhancing gel strength and texture as well as elasticity. MID also increased the water holding capacity (WHC), decreased water mobility, and resulted in a dense and ordered microstructure. Fourier transform infrared spectroscopy indicated improvements were due to increased intermolecular non-covalent bonding interactions. Electronic nose analysis showed MID reduced aromatic compounds and organosulphides, preserving flavor and reducing the fishy taste. Electronic tongue analysis revealed an increase in fresh flavor response. The preparation method significantly enhanced the quality and sensory properties of surimi gels.
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