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Effects of water,Na^+ and Ca^(2+) on stress-relaxation properties of surimi gel

Journal of Central South University 2008年第S1期15卷 529-533页

作者：刘友明栗瑞娟赵思明熊善柏 College of Food Science and Technology Huazhong Agricultural University Aquatic Products Engineering and Technology Research Center of Hubei Province Huazhong Agricultural University

surimi gel was made from silver carp(hypophthalmichthys molitrix).Texture analyzer was adopted to measure stress-relaxation curve to study the effects of water,Na+ and Ca2+ on relaxation properties of surimi gel,so as to provide the basic data for development of surimi gel *** of gel based on continuous phase of protein network with water embed and dispersed phase of myofibril was ***-relaxation properties of the gel were imitated by use of five-element relaxation mathematical model,with high fitted *** results show that addition of water can reduce hardness of gel;Na+ and Ca2+ can improve the viscoelasticity of gel.

关键词： surimi gel stress-relaxation viscoelasticity

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Enzymatic Hydrolysis of Hairtail surimi in an Ultra-High Pressure Bioreactor

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Advances in Biological Chemistry 2019年第6期9卷 189-197页

作者： Deqing Yang Rong Liu Yongsheng Wang Minrui Ou Junjie Gu Lanzhou Kailande Scientific Company Lanzhou China Gansu Provincial Key Laboratory of Fine Chemicals Lanzhou China Gansu Chemical Industry Research Institute Co. Ltd. Lanzhou China College of Chemistry Fuzhou University Fuzhou China Carleton University Ottawa Canada

Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline) also has been evaluated, and it has been discovered that neutral protease behaved the best. The amino acids were analyzed using automatic amino acid analyzer, and the enzymatic digestion conditions were optimized. For neutral protease, the optimal condition was 50℃, 250 MPa, pH 7.0. Material to liquid ratio of enzyme is 6%. More than 29 amino acids were detected after 24 hours of hydrolysis;the enzymatic hydrolysis rate can reach 83.29%. The results show that enzymatic digestion under ultra-high-pressure provides a very promising approach to extract amino acids from Hairtail surimi.

关键词： Enzymatic Hydrolysis Ultra-High Pressure Hairtail surimi Amino Acids

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Ohmic Thawing of Frozen surimi

Ohmic Thawing of Frozen Surimi

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国际农业工程大会

作者： Akinori Noguchi Japan Inter. Research Center for Agric. Sci. Tsukuba Japan Ph.D.

＜正＞ A new ohmic thawing system was tested in the thawing of frozen surimi, in comparison with the conventional thawing technique. Thawing rate, electric power and surimi gel strength were investigated. In the ohmic thawing, the voltage was set at 20 V and the frequency at 60 Hz. Salt solution in a concentration range of 0.1 % to 8.0 % was used as the electrode solution. In the conventional thawing, a 0 ℃chamber was used.

关键词： ohmic heating thawing frozen food surimi temperature distribution gel strength electric power

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Effects of water,Na+ and Ca2+ on stress-relaxation properties of surimi gel

Effects of water,Na+ and Ca2+ on stress-relaxation propertie...

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The 9th National Conference on Rheology

surimi gel was made from silver carp(hypophthalmichthys molitrix).Texture analyzer was adopted to measure stress-relaxation curve to study the effects of water,Na and Caon relaxation properties of surimi gel,so as to provide the basic data for development of surimi gel *** of gel based on continuous phase of protein network with water embed and dispersed phase of myofibril was ***-relaxation properties of the gel were imitated by use of five-element relaxation mathematical model,with high fitted *** results show that addition of water can reduce hardness of gel;Na and Cacan improve the viscoelasticity of gel.

关键词： surimi gel stress-relaxation viscoelasticity

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surimi：风靡日美欧的海洋健康食品

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中国海洋药物 1990年第2期9卷 41-44页

作者：李青选

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Development of Intermediate Foodstuff Derived from Freshwater Fish in China

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Journal of Ocean University of China 2005年第3期4卷 229-233页

作者： WANG Xichang Yutaka Fukuda CHEN Shunsheng Masahito Yokoyama CHENG Yudong YUAN Chunhong QU Yinghong Morihiko Sakaguchi College of Food Science Shanghai Fisheries University Shanghai 200090 P.R. China Japan International Research Center for Agricultural Sciences Tsukuba Ibaraki 305-8686 Japan Japan International Research Center for Agricultural Sciences Tsukuba lbaraki 305-8686 Japan Graduate School of Agriculture Kyoto University Kyoto 606-8502 Japan

According to the three-dimensional contour maps showing the gel-forming properties of surimi derived from freshwater fish, 8 species of surimi were classified into two types. The-valley type surimi （silver carp, big-head carp, Chinese snake head and blunt snout bream） shows easy setting, low resistance to gel collapse, high enhancement ability with two-step heating, and narrow optimum heating temperature and time area, which are of the same characteristics as the walleye pollack surimi. In contrast, the Plateau type surimi （tilapia, grass carp, mud carp and common carp） exhibits difficult setting, high resistance to gel collapse, no enhancement ability with two-step heating, and wide optimum heating temperature and time area. There are seasonal changes of gelling properties of silver carp surimi, and the setting ability of surimi gel is higher in winter and lower in summer. The marine fish meat gels and the freshwater fish meat gels have the same acceptability for inland Chinese according to the sensory evaluation results. A slight increase in sensory scorings of kamaboko gels occurred when the extract from walleye pollack muscle was added, especially in the odor scoring of silver carp kamaboko gels.

关键词： surimi gel-forming properties freshwater fish sensory evaluation

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