文献类型： 外文期刊

作者： Yang, M. L. . ¹ ; Wang, H. ¹ ; Zhou, Y. Q. ¹ ; Huang, J. J. ¹ ; Yan, Y. ¹ ; Zhang, F. M. ¹ ; Xie, N. N. ¹ ;

作者机构： 1.Anhui Acad Agr Sci, Inst Agro Prod Sci & Technol, Hefei 230031, Peoples R China

2.Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China

3.Anhui Engn Lab Funct Microorganisms & Fermented Fo, Hefei 230031, Peoples R China

关键词： surimi gel; transglutaminase; low sodium; microwave; gel properties

期刊名称：INTERNATIONAL FOOD RESEARCH JOURNAL （ 影响因子：1.0； 五年影响因子：1.1 ）

ISSN： 1985-4668

年卷期： 2024 年 31 卷 4 期

页码：

收录情况： SCI

摘要： The present work examined water bath (WB) heating with microwave heating (WM) under different levels of transglutaminase (TGase) additions in a low-salt Mandarin fish surimi to obtain excellent gel properties. The breaking force was gradually enhanced with increased TGase additions (0.0- 0.8 U/g), while WM with 0.8 U/g TGase produced the maximum gel strength. In the texture analysis, WM depicted a reduced hardness and an increased springiness at the corresponding TGase additions than that of WB. In low-field nuclear magnetic resonance spectroscopy (LF-NMR) studies, TGase reduced water protons' relaxation times to different extents, while WM increased their water-binding abilities, especially at 0.8 U/g. Fourier transform infrared spectroscopy (FT-IR) revealed that the relative contents of the secondary structures did not apparently change at 0.2- 1.0 U/g. Therefore, using WM and adding 0.8 U/g TGase improved the gel quality of low-salt Mandarin fish surimi gel, providing a new strategy for preparing healthy surimi products.