In this study,the effect of electric field on the component dissolution and gel properties of silver carp surimi was investigated.The optimal process for electric field-assisted water-saving washing of surimi was obtained through response surface experimental design.The results showed that the electric field technology could effectively promote the solubilization of fat,ash and water-soluble proteins and the enrichment of salt-soluble proteins in surimi.Moreover,this technology significantly reduced gel degradation and increased the gel strength by inhibiting protease activity and activating transglutaminase(TGase).The optimal process parameters for electric field-assisted washing of surimi were as follows:Electric field voltage 56 V,fish-water mass ratio 1∶3,washing time 3 min.The salt-soluble protein content was 8.67 g/100 g surimi,while the protease activity was 6.48 U/mg protein under these conditions.Meanwhile,this technology signi-ficantly increased the whiteness,elasticity,gel strength and water holding capacity of surimi gels(P＜0.05),while reducing water consumption by 40％.This provides a new idea for the application of electric field in water-saving washing of surimi.
关键词
电场/鲢鱼糜/节水漂洗/溶出/内源性酶/凝胶特性
Key words
electric field/silver carp surimi/water-saving washing/dissolution/endogenous enzyme/gel properties
维普
万方数据