Dissolution of Fish Components during Ozone Water Rinsing and Its Effect on the Quality of Surimi

被引：0
|
作者：
Xiao S. [1 ]
Yin T. [1 ]
Hu Y. [1 ]
Liu R. [1 ]
Xiong S. [1 ]
You J. [1 ]
机构：
[1] College of Food Science and Technology, Huazhong Agricultural University, Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, National R & D Branch Center
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 12期
关键词：
Dissolution law; Fishy; Gel characteristics; Ozone rinsing; Rancidity;
D O I：
10.16429/j.1009-7848.2021.12.017
中图分类号：
学科分类号：
摘要：
To study the dissolution of fish constituents and its effect on the quality of surimi during ozone water rinsing, water and ozone water were used for three rinses of silver carp respectively, and the contents of fish constituents in the three rinses, the odor and quality characteristics of silver carp surimi after different rinses were determined. Results showed that fat, ash, salt soluble protein and soluble protein in an ozone rinsing dissolubility was far more than twice and three times rinse(P<0.05), the amount of fat and ash in ozone rinsing liquid was larger than that in water (P<0.05), and the amount of water-soluble protein and salt-soluble protein in ozone rinsing liquid was smaller than that in water (P<0.05). SDS indicated that water-soluble protein was the main protein extracted by rinsing. The strength of surimi gel was the highest after one rinse(P<0.05), and the whiteness of surimi gel increased with the increase of the number of rinsing times. The electronic nose showed that the ability of ozone rinsing to remove the odor was equivalent to that of clean water rinsing (P>0.05), but the more ozone rinsing times, the more rancid fish surimi. Correlation analysis showed that the breaking force, breaking distance, gel strength and whiteness of surimi quality were significantly correlated with the content of salt-soluble protein and water-soluble protein in the rinsed components. In conclusion, the dissolution of protein components during the rinsing process affects the quality of surimi, and ozone rinsing reduces the dissolution of salt-soluble protein and improves the quality of surimi gel. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：155 / 163
页数：8
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