Effects of immersion with electro-activated alkaline water on gel properties, biochemicals and odor characteristics of myofibrillar proteins
文献类型： 外文期刊
作者： Lin, Yilin 1 ; Li, Xiaoqing 1 ; Huang, Lihua 3 ; Wang, Jili 4 ; Wang, Chun 1 ; Zhang, Yehui 2 ; Yu, Yigang 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericulture & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China
3.Guangzhou City Polytech, Sch Food Hlth, Guangzhou 510405, Peoples R China
4.Guangdong Ocean Univ, Sch Food Sci & Technol, Zhanjiang 524088, Peoples R China
关键词： Myofibrillar proteins; Alkaline water; Surimi gels; Water distribution; Microstructure; Volatile compounds
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 286 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the effects of alkaline water electrolysis (AWE) - assisted washing on gelling properties, microstructure, protein conformation, and flavor composition of golden pompano surimi. The experimental results showed that rinsing yield, water holding capacity (WHC), gel strength, and textural properties were effectively improved with AWE for 1 and 3 min. The rheological properties indicated a highly elastic gel with a dense and compact microstructure after soaking in AWE for 1 and 3 min, indicating that short-term alkaline immersion enhances cross-linking between myofibrillar proteins. Additionally, increasing the electrolysis time from 0 to 3 min effectively retained immobilized water due to increased aggregation of neighboring proteins, leading to a higher proportion of alpha-helix structures. Furthermore, AWE treatment for 3 min markedly reduced undesirable volatile compounds, including 1-butanol, hexanal, and 1-octen-3-ol, enhancing the hardness, chewiness, gumminess, and WHC of surimi. In conclusion, AWE-assisted washing emerges as an effective and reliable approach for upgrading the quality of surimi gel.
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