Effect Of Two Seasoning Ingredients On The Gel Properties Of Silver Carp Surimi

Surimi gel products are rich in protein,taste delicious,nutritious and well enjoyed by consumers.Due to the lack of marine fish resources,the trend of freshwater fish as raw material for the production of surimi-based products has been increased.C hina is rich in fresh water resources,but the freshwater fish has high thermal stabilities,poor gel formation ability and is prone to thermal gel degradation.Therefore,it greatly limits deep-processing of freshwater fish and economic benefits of industrial production of freshwater fish.The addition of exogenous additives can effectively increase the gelling property of surimi protein,thereby improving the quality and taste of surimi-based products;The sodium glutamate and ethyl alcohol as frequently-used food additives,is used to increase food flavor and disguise or remove the b ad smell and taste of the product,so as to achieve the purpose of improving the food‘s taste.The main experiment results are as follows:(1)The influence of the different additive amount of MSG on the gel propert ies of silver carp fish surimi.The proper addictive amount of MSG(1.5%)observably improve the breaking force and gel strength of the fish surimi(p<0.05);O nly with the addictive of MSG,the W and L* values lower,the a* and b* values increase,and the gel strength breaking force and hardness reach to the maximum,while the sunken distance,chewiness,restoring force,cohesiveness,and elasticity reach to the minimum.With the addictive amount of 1.5% MSG,the contents of hydrophobic interaction and hydrogen bond increase observably but the contents of ionic bond and disulfide bond does not change observably.It is observable that the composition forms the compacter microstructure of the fish surimi,and that the holes are relatively small and distribute uniformly.Only with the addictive of MSG,the content of hydrogen bond increases and that of disulfide bond lowers,while the content of hydrophobic interaction does not change observably.It causes a great many concentrated holes in the microstructure due to the excessive loss of water.When MSG acts synergistically with NaC l,only with the addictive of MSG,the temperature of the microthermal gel increases obviously,and the final stable value of G‘ reaches to the maximum.The change of the G? value is similar to that of G‘.The tan? of each component increase at first,reduce later and tend to stabilization finally.The characteristic absorption peak change of the MSG‘s different addictive amounts in the amide I region shows that the secondary structure of the surimi protein transforms from the ?-helix structure or ?-pleated sheet structure.In the A band of amide,the I3220/3400 value is minimum with the addictive amount of 1.5% MSG,and that value is maximum with the only addictive of MSG component.The I850/830 value of tyrosine residue shows that the addictive of MSG offers a polar environment.(2)The influence of the different concentration of ethyl alcohol on the gel properties of silver carp fish surimi.With the increase of the ethyl alcohol concentration,when the ethyl alcohol concentration is 0.6%,the water-holding capacity,breaking force,sunken distance,gel strength,hardness,and chewiness of the surimi gel reach to the relative maximums.The addictive of ethyl alcohol causes the increase of L* value as a whole,but there is no observable change among the different ethyl alcohol concentrations.The W value has no obvious change with the other ethyl alcohol concentration.The different ethyl alcohol concentration has no obvious influence on the restoring force,cohesiveness and elasticity of the fish surimi.When the ethyl alcohol concentration is up to 0.2% and 0.4%,the contents of ionic bond and hydrogen bond increase observably.And the crosslinking of parapeptone is rough and out-of-order with many gullies and relatively big holes.When the ethyl alcohol concentration is up to 0.6%,the contents of hydrophobic interaction and disulfide bond increase observably,and moreover,the microstructure becomes dense and uniform With the further increase of the ethyl alcohol concentration,the contents of hydrophobic interaction and disulfide bond lower observably.The microstructure gradually becomes rough and out-of-order with some bulk precipitation structure.With the different concentration of ethyl alcohol addictive,the change trends of the G‘ value,G?value,and viscoelasticity(tan?)are mainly similar.Especially with the 0.6% ethyl alcohol concentration,the G‘ value reaches to the maximum and become stable.In the I band of amide,the secondary structure to form the surimi gel presents the irregular curly and ?-pleated sheet structure.The ethyl alcohol concentration of 0.6% and 0.8% results in the more stable ?-pleated sheet structure.The tyrosine residue causes the increase of the I850/830 value,and it shows that the different concentration of ethyl alcohol has a little influence on the surimi gel system environment.