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Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel

文献类型： 外文期刊

作者： Liu, Xuejie 1 ; Chi, Junhao 1 ; Lin, Yawen 1 ; Ren, Wenyan 1 ; Li, Yafei 1 ; Jia, Wenshen 2 ; Mowafy, Samir 3 ; Li, Jianrong 1 ; Li, Xuepeng 1 ;

作者机构： 1.Bohai Univ, Coll Food Sci & Engn, Natl & Local Joint Engn Res Ctr Storage, Proc & Safety Control Technol Fresh Agr & Aquat Pr, Jinzhou 121013, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Qual Stand & Testing Technol, Beijing 100097, Peoples R China

3.Alexandria Univ, Fac Agr, Agr & Biosyst Engn Dept, Alexandria, Egypt

关键词： Continuous microwave heating; Tremella powder; Nemipterus virgatus surimi; Water distribution; Microstructure

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 460 卷

页码：

收录情况： SCI

摘要： The physicochemical properties of Nemipterus virgatus surimi gel were investigated, with tremella powder (TP) at concentrations ranging from 0 to 0.5% (w/w) combined with continuous microwave heating (CMH) using waterbath heating (WBH) as control. Results showed that TP addition (0.1%-0.3%, w/w) could significantly enhance the water holding capacity and reduce whiteness and cooking loss, attributed to the changed lateral relaxation time of water distribution. Notably, at 0.3% TP and 80 degrees C, the gel strength significantly increased by 96.84%, and the hardness, chewiness, and adhesiveness improved, but the quality of surimi decreased above 0.3% TP. The gel network structure was influenced by protein secondary structure composition, especially for increasing beta-sheet in Raman spectra, thus promoting the gel microstructure density and uniform protein distribution. These findings offer insights for enhancing surimi gel quality and broadening tremella application in product processing.

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