|
|
|
| Effect of Exogenous Proteins on the Quality of Crayfish Balls |
| XU Chen, ZHU Yongzhi, GE Qingfeng, TANG Chun, XU Weimin |
| 1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China |
|
|
|
|
Abstract The present research aimed to study the effects of adding wheat gluten proteins (WG), soybean protein isolate (SPI) and peanut protein isolate (PPI) on the quality of crayfish balls. Using a texture analyzer, a colorimeter and a low-field nuclear magnetic resonance instrument, the sensory evaluation score, gel characteristics, water holding capacity, cooking loss rate, whiteness, and transverse relaxation time T2 were determined. The correlation among these parameters was evaluated using the Pearson method. Addition of the three non-muscle proteins at all levels could improve gelatin properties, improve water-holding capacity, reduce the percentage of cooking loss, and improve the three-dimensional network structure inside crayfish balls. However, they all reduced whiteness. The correlation among these parameters was significant (P < 0.05). As compared to the other two proteins, WG resulted in the most significant improvement in the quality of crayfish balls, when added at 6%, increasing gel strength and water-holding capacity by 64.8% and 11.3% in contrast to the control group. Whiteness decreased with the addition of each of the exogenous proteins. WG had significantly less influence on whiteness than did SPI and PPI (P < 0.05). In terms of sensory evaluation and gel properties, crayfish balls with 2% PPI were superior to those with WG or SPI, separately. On the whole, the use of WG at a level of 6% can effectively improve the quality of crayfish balls and increase consumer acceptance.
|
|
|
|
|
|
|
|
|
|
|
2020, Vol. 34 
