| Due to high moisture content and protease activity, the development of squid surimi products is inhibited greatly. Gel property is the most important indicator for surimi product quality. This study investigated the effect of different additives on the gel properties of squid surimi so as to provide practical information for processing squid surimi products.Firstly, this study investigated the effects of various starches on gel properties of squid surimi. The gel strength, whiteness, water binding capacity, T2 relaxation time and sensory evaluation were studied. Microstructure was observed by frozen sections combined with bright green staining. The results showed that sweet potato starch, corn starch, cassava starch and potato starch improved the gel property and water binding capacity of squid surimi. The effects of sweet potato starch were better than those of others. With the addition of starch, whiteness decreased. It was determined that the applicable adding level of sweet potato starch was 8%.Secondly, this study investigated the effects of non-muscle protein on gel properties of squid surimi. The gel strength, whiteness, water binding capacity,T2 relaxation time sensory evaluation and SDS-PAGE were performed. Microstructure was observed by frozen sections combined with bright green staining. The results showed that soy protein isolate, soy protein concentrate and egg white protein, other than whey protein, increased the gel strength and water binding capacity of squid surimi. Microstructure of surimi gel with protein additives was more compact than it of original surimi. It was determined that the appropriate amount of soy protein isolate use in squid surimi was 4%.Finally, this study investigated the effects of sweet potato starch or soy protein isolate together with TGase on gel properties of squid surimi. The gel strength, whiteness, water binding capacity, T2 relaxation time was measured. Microstructure was observed by frozen sections. The results showed that compared with sweet potato starch, samples with soy protein isolate and TGase alone had higher gel strength and water binding capacity. Microstructure of surimi gel was more compact with the addition of sweet potato starch or soy protein isolate in parallel with TGase. Combining sweet potato starch with TGase greatly could improve the gel properties. |
PDF Full Text Request