Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes

Journal of Texture Studies
Jinfeng PanXiuping Dong

Abstract

The study investigated the properties of gels from Japanese Spanish mackerel (Scomberomorus niphonius) (JSM) surimi received conventional washing (CW) or alkaline-saline washing (AW) and un-washing (UW). AW gel exhibited the highest breaking force and deformation as well as water-holding capacity, but CW gel only had higher breaking force than UW gel. Low-field NMR analysis showed that peak P22 in AW gel was shifted to higher relaxation time and the areas of peak P21 and P22 in AW gel were higher than those in UW and CW gels. Compared with UW gel, network structure of AW gel was more continuous with many tiny voids, but CW gel microstructure showed partially uneven area with large voids. SDS-PAGE showed that band intensity of myosin heavy chain attenuated more in AW gel than in UW and CW gels in nonreducing electrophoresis and it recovered more pronounced in reducing electrophoresis. Solubility attributed to hydrophobic interaction, hydrogen and disulfide bonds increased in CW and AW gels. AW gel gave stronger bitterness and aftertaste A while CW gel showed heavier sourness, astringency, and aftertaste B than UW gel. Results suggest that AW improved physiochemical properties of gel and preserved a closer taste pattern to UW gel...Continue Reading

References

Feb 24, 2007·Journal of Agricultural and Food Chemistry·Hanne Christine BertramHenrik Jørgen Andersen
Sep 18, 2012·International Journal of Pharmaceutics·Marie GuhmannWerner Weitschies
Mar 19, 2014·Journal of Agricultural and Food Chemistry·Yan-Zi ZhouQiu-Hong Lu

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