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| Effects of Tamarindus indica Fruit Flesh Combined with Vacuum Treatment on Gel Characteristics of Surimi |
| PEI Zhisheng, XUE Changfeng, FANG Jiaqi, WEN Pan, XU Yunsheng |
| Collaborative Innovation Center of Marine Food Deep Processing, Marine Food Engineering Technology Research Center of Hainan Province, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China |
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Abstract This study researched the effect of Tamarindus indica fruit flesh addition combined with vacuum treatment on the gel characteristics of surimi. The gel strengthen, water state, and protein-protein interactions were determined by a texture analyzer and low-field nuclear magnetic resonance (LF-NMR). The results showed that with a vacuum degree of 0.09 MPa and addition of 3% Tamarindus indica fruit flesh, the maximum gel strength of (861.36 ± 15.32) g·mm was obtained. The whiteness and pH of this group were lower than those of the other groups. The NMR results indicated a decrease in the maximum peak of the transverse relaxation time of free water (T23) and disulfide bond content and an increase in hydrophobic interactions, which was beneficial to the formation of surimi gel structure.
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2020, Vol. 34 
