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| Optimization of Plasma-Activated Water Rinsing Process for Silver Carp (Hypophthalmichthys molitrix) Surimi and Its Gel Properties |
| ZHU Yaqing, LI Qiang, CAI Zhicheng, ZHU Jiaojiao, YUE Danhua, JIANG Shaotong, LIN Lin, LU Jianfeng |
| 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Anhui Provincial Key Laboratory for Agricultural Products Modern Processing, Hefei 230601, China; 3. Engineering Research Center of Biochemical Engineering for Agricultural Products, Ministry of Education, Hefei 230601, China |
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Abstract This study aimed to investigate the effect of plasma-activated water (PAW) on the quality of silver carp surimi gels. Response surface methodology was employed to optimize the PAW rinsing process. Furthermore, the effects of four rinsing methods, namely fresh water + salt water + salt water, PAW + salt water + salt water, fresh water + salt water, and PAW + salt water, on the gel strength, water-holding capacity (WHC), texture properties, protein components, chemical forces, and microstructure of surimi were compared. The results showed that the optimal rinsing conditions were 7 min, 640 W and 27 L/min for discharge time, discharge power, and airflow rate, respectively. Under these conditions, the gel strength was 207.52 g·cm, and the WHC was 80.20%. Among the four rinsing methods, the PAW + salt water + salt water group had the highest gel strength, the weakest band corresponding to myosin heavy chain, and the lowest content of ionic bonds. The PAW + salt water group had the highest WHC, hardness, cohesiveness, adhesiveness, resilience, hydrogen bond content, and hydrophobic interaction content. Moreover, the pores in the microstructure were significantly smaller and more uniform. Therefore, rinsing with PAW + salt water can effectively improve the gel properties of surimi and simultaneously reduce the number of rinsing cycles.
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2026, Vol. 40 
