Effect of Taro Additives on Gel Properties of Trachinotus ovatus Surimi
PEI Zhisheng, XUE Changfeng, WEN Pan, FANG Jiaqi, PAN Shaoli, WANG Zixuan, XU Yunsheng, LIU Shanshan
1.College of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China; 2.Marine Food Engineering Technology Research Center of Hainan Province, Sanya 572022, China; 3.Collaborative Innovation Center of Marine Food Deep Processing, Hainan Tropical Ocean University, Sanya 572022, China; 4.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
Abstract：The effect of taro additives (taro pulp and starch) on the gel properties of Trachinotus ovatus surimi was studied. The pattern of changes in whiteness, gel strength, water-holding capacity (WHC), water content and transverse relaxation time (T2) were analyzed. The results showed that the sensory quality of the surimi gel added with taro pulp was better, the gel strength and WHC of the surimi gel added with taro starch were better, the addition of taro could reduce surimi gel whiteness. Low field nuclear magnetic resonance (NMR) showed that with the addition of taro additives, the transverse relaxation time T22 and T23 decreased, while T21 increased; the peak area S21 and S22 increased, while S23 decreased, indicating that the fluidity of free water in the gel decreased.
2019, Vol. 33 
