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Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi

文献类型： 外文期刊

作者： Liu, Lulu 1 ; Xiong, Yuxin 1 ; Yin, Tao 1 ; Xiong, Shanbai 1 ; You, Juan 1 ; Liu, Ru 1 ; Huang, Qilin 1 ; Shi, Liu 4 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China

2.Natl R & D Branch, Ctr Convent Freshwater Fish Proc, Wuhan, Peoples R China

3.Minist Educ, Key Lab Environm Correlat Dietol, Wuhan, Peoples R China

4.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol Livestock P, Wuhan, Peoples R China

关键词： surimi production; yield; texture; fish protein; gelation

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.125； 五年影响因子：4.096 ）

ISSN： 0022-5142

年卷期： 2022 年 102 卷 12 期

页码：

收录情况： SCI

摘要： BACKGROUND Surimi is produced from the various sequences of filleting, deboning, washing, dehydrating, blending with cryprotectant, and freezing. Deboning, after which fish flesh is minced and separated from bone, skin, etc., is a vital step in the surimi production. In this study, effects of repeated deboning on yield, structure, composition, and gelling properties of silver carp surimi were investigated. RESULTS Surimi yield increased rapidly from 10% to 23% as the cycle of repeated deboning was increased from one to three, and then slowly increased up to 26%. As the cycle increased, cellular structure and ultrastructure of muscle fibers progressively fractured. Contents of fat, cathepsins, heme proteins, and transglutaminase of surimi obviously increased and then decreased. Three-dimensional network of surimi gel without setting (NS gel) became more porous with the increase of cycles. It became more compact, and then turned to aggregated forms with lower homogeneity, for the surimi gel with setting (WS gel). Correspondently, the NS gel textural values gradually decreased with the cycles, while the WS gel textural values increased up to three cycles and then decreased. Regardless of setting, whiteness of surimi gels decreased and then increased with the cycles. CONCLUSION Our results suggested that structure and compositions of surimi changed with the cycle of repeated deboning, which affected gelling properties of surimi. It is recommended to debone three or four cycles in silver carp surimi production. (c) 2022 Society of Chemical Industry.

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