Effect of Taro Powder on Gel Properties of Low-Salt Basa Fish Surimi
In order to improve the gel quality of low-salt Basa fish surimi,the effect of taro powder addition amount on the gel cooking yield,water holding capacity,color and texture of surimi is analyzed,and the microstructure and protein secondary structure are analyzed to explore its effect on the structure of surimi protein.The results show that the cooking yield and water holding capacity of surimi are significantly improved when the addition amount of taro powder is 0％～20％.When the addition amount of taro powder is 20％～25％,there's no significant change in water holding capacity.The addition amount of taro powder has a significant effect on the color of Basa fish surimi.With the increase of taro powder addition amount,the brightness and whiteness of Basa fish surimi decrease,and the color changes to yellowish green.With the increase of the addition amount of taro powder,the gel strength of Basa fish surimi firstly increases and then decreases.When the addition amount of taro powder is 20％,the gel strength reaches the maximum.Compared with the blank group,with the increase of taro powder addition amount,the α-helix of gel myofibrillar protein increases and the β-fold decreases,indicating that taro powder can reduce the degree of α-helix of myofibrillar protein transformation toβ-fold,make it form a dense gel network structure,and the gel is more water retention.When the addition amount of taro powder is 20％,the energy storage modulus G'of surimi reaches the maximum value,indicating that the elastic characteristics of surimi are more obvious during the process of surimi gel formation by heating.After the expansion of taro powder,the protein network structure is strengthened and the gel properties are enhanced.However,when the addition amount of taro powder is 25％,the gel network structure of the surimi is destroyed and the cavity structure appears.The above results show that the gel quality of low-salt Basa fish surimi could be improved effectively when the addition amount of taro powder is 15％～20％,and the prepared surimi is rich in dietary fiber.
Basa fish surimitaro powdergel propertiesprotein structure
万方数据
维普
