Effect Of Pickled Peppers On The Quality Of Surimi Gels

Surimi products have a long history and a huge consumer groups.Diversified flavor system has gradually become the development trend of surimi products.In this study,the unique flavor of pickled peppers was adopted,and the silver carp surimi was used as raw material to explore the adding way of pickled peppers in the surimi.The flavor characteristics of the surimi gels added with pickled peppers were evaluated,and the mechanism of the intervention effect of pickled peppers on the gelation of surimi was studied.The research contents of this paper are as follows:(1)Analysis of basic components of silver carp surimi and pickled peppersThe basic compositions of silver carp surimi and three kinds of pickled peppers were determined.The water content of the three kinds of pickled peppers was not very different,about 83% higher than that of silver carp surimi 76.10%.The compositions of organic acids in pickled peppers were determined by high performance liquid chromatography(HPLC).It was found that the organic acids were similar in pickeld Wild pepper and Double thorns pepper,mainly composed of lactic acid,acetic acid,citric acid and butyric acid.The pickled Mexican pepper is mainly composed of lactic acid and acetic acid.Its lactic acid content is as high as 9.59 g/kg.(2)Study on the addition way of pickled peppers in surimiThe effects of the particle size,seed and addition amount of pickled peppers on the properties of surimi gel were determined by gel strength and water holding capacity(WHC).The results showed that the treatment of seed removal and homogenate of pickled peppers could significantly improve the strength and WHC of surimi gel.With the increase of the amount of pickled peppers,the strength and WHC of the surimi gel were gradually reduced.The amount of pickled peppers shall not exceed 6%(w/w)under the condition that the gel strength is not less than 340 g·cm.(3)Effects of pickled peppers on the flavor characteristics of surimi gelThe volatile components were identified by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and analyzed with principal component analysis(PCA).The relative content of aldehydes(52.98%)was higher in control surimi gel,while the relative contents of alcohols(26.30%~39.78%)and esters(5.63%~17.05%)were higher in the other three surimi gels added with 6%(w/w)pickled peppers.The principal components of surimi gels with addition of pickled Mexican pepper and Wild pepper varied significantly from the control surimi gel compared to the surimi gel added with pickled Double thorns pepper.The sourness and saltiness values of the three surimi gels with addition of pickled peppers were basically similar.The richness value of the surimi gel added with pickled Double thorns pepper is the highest.The umami value of the surimi gel added with pickled Mexican pepper is the lowest.There is no obvious difference between four surimi gels in the value of Astringency,Bitterness,Aftertaste-A and Aftertaste-B.The results of sensory evaluation showed that the addition of different pickled peppers had some damage to the morphology of surimi gels,but the spicy and sour feeling of the pickled peppers could improve the odor of the surimi gels and enhance the acceptability of the consumers.(4)Mechanism of the intervention effect of pickled peppers on gelation of surimiThe effects of water and organic acids on the protein-related properties of surimi gel were analyzed.The results showed that the increase of water content could significantly decrease the gel strength and WHC of surimi gel,while the organic acid could reduce the pH value of the system and moderately enhance the breaking force and gel strength of surimi gel.The addition of pickled peppers could accelerate the aggregation of myosin and the content of insoluble protein increased.Fourier transform infrared spectroscopy(FT-IR)and scanning electron microscopy(SEM)results showed that the addition of pickled peppers could induce the changes of protein secondary structure.Protein molecules aggregated and the final formation of the gel network structure was reduced.