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| Effect of Salt Addition on Water Status in Fish Surimi during Gelation |
| PEI Zhisheng, XUE Changfeng, WEN Pan, FANG Jiaqi, TANG Tingting, LI Zizheng, WANG Zixuan, XU Yunsheng |
| 1.College of Food Science and Engineering, Hainan University, Haikou 570228, China; 2.College of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China; 3.Marine Food Engineering Technology Research Center of Hainan Province, Sanya 572022, China; 4.Collaborative Innovation Center of Marine Food Deep Processing, Hainan Tropical Ocean University, Sanya 572022, China |
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Abstract Surimis were prepared from the white meat fish species golden pomfret and grass carp, and the red meat species bonito and mackerel. The aim of this study was to determine the effect of salt addition on water status during surimi gelation by low-field nuclear magnetic resonance (LF-NMR). The results showed that the addition of salt had a significant effect on the water status in the four surimis. During the gelation process, the water status in the white meat fish surimis changed in a similar manner to the red meat fish surimis. Salt addition affected the water relaxation time but not the water distribution. The change in water mobility was related to the species and thermal stability of myosin. The change in water status provided indirect evidence that gelation temperature and salt addition affected the structure of surimi gel, causing variability in surimi gel properties among fish species.
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2019, Vol. 33 
