Effects of heating methods on water distribution and quality of silver carp surimi during two stage heating
LIANG Wenwen, YANG Tian, ZHENG Zhihong, GUO Jian, CHEN Shengjun, WANG Qiukuan, CONG Haihua
1.Collaborative Innovation Center of Seafood Deep Processing, Key and Open Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientific Service Center, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2.Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Abstract: In order to further prove the theory of controlling protein gel degradation through improving the way of heating, thawed frozen surimi of silver carp Hypophthalmichthysmolitrix was heated by microwave heating(MH), microwave assisting water bath heating(MWH), and water bath heating(WH)in low temperature stage and high temperature stage during traditional two stage heating, respectively.The texture, cooking loss and water distribution of thawed silver carp surimi were investigated.It was found that there were lower hardness and chewability in the surimi in all microwave treatment groups than those in the traditional two-stage heating method, especially in AA group in which the low and high temperature stages were all treated by MH method, without significant differences in cohesiveness and springiness among all groups(P>0.05).There was significantly lower cooking loss in BA group in which the silver carp surimi was heated by MWH in low temperature stage and MH in high temperature stage than that in CC group in which the silver carp surimi was heated by traditional two-stage heating method(P<0.05), without significant different from the other groups(P>0.05).The shorter t23 relaxation time, high water content P23, the best moisture stability and strong water bonding ability was observed in CA group or CB group in which the silver carp surimi was heated by WH in the low temperature stage, and by MH or MWH in the high temperature stage.Therefore, microwave-assisted heating was used in the low temperature stage, while microwave heating was used in the high temperature.This heating combination can not only improve heating efficiency, but also reduce cooking loss.The surimi heated by water bath at low temperature stage and microwave assistant water bath heating at high temperature stage can improve better texture characteristics and retain more water in the three-dimensional network structure.The finding provides basic data for the theory of rapid heating to avoid the gel degradation of low-salt freshwater fish surimi.
梁雯雯, 杨天, 郑志红, 郭建, 陈胜军, 汪秋宽, 丛海花. 升温方式对二段加热鲢鱼糜水分分布和品质的影响[J]. 大连海洋大学学报, 2021, 36(4): 646-652.
LIANG Wenwen, YANG Tian, ZHENG Zhihong, GUO Jian, CHEN Shengjun, WANG Qiukuan, CONG Haihua. Effects of heating methods on water distribution and quality of silver carp surimi during two stage heating. Journal of Dalian Ocean University, 2021, 36(4): 646-652.
2021, Vol. 36 
