FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (15): 54-63.doi: 10.7506/spkx1002-6630-20190727-364

• Basic Research • Previous Articles     Next Articles

Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products

LI Shuang, LI Feng, JIAO Yang   

  1. (1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Food Thermal Processing Engineering Technology Research Center, Shanghai Ocean University, Shanghai 201306, China; 3. College of Food Science and Light Industry, Nanjing Tech University, Nanjing 210000, China;4. Tianshun Agricultural Byproduct Co. Ltd., Xuzhou 221000, China)
  • Online:2020-08-15 Published:2020-08-19

Abstract: Dielectric properties of foods are affected by their components and measuring frequency. Thus, dielectric properties can be used to predict the types and contents of additives and contents in specific foods. In this paper, silver carp surimi and surimi products are taken as research objects, and cryoprotectant, corn starch and soybean protein isolate (SPI) were used as additives. The effects of cryoprotectant (0.3%), SPI (0, 3%, 6%, 9% and 12%) and starch (0, 5%, 10%, 15%, 20%, 25% and 30%) on dielectric properties of surimi and surimi products were studied in the frequency range of 1–2 500 MHz. The results showed that the dielectric constant (ε’) and dielectric loss factor (ε”) of silver carp surimi decreased with the increase of frequency in the measured range. The ε’ of silver carp surimi with cryoprotectant was higher than that without cryoprotectant at 27.12, 40.68 and 915 MHz, while there was no significant difference at 2 450 MHz. The ε” of silver carp surimi with cryoprotectant was higher than that without cryoprotectant in the frequency range. The ε’ of silver carp surimi decreased with the increase of SPI content at 27.12 and 40.68 MHz, but increased at 915 and 2 450 MHz, while the ε” continuously decreased. The ε’ and ε” of silver carp surimi showed the same trend with the increase of starch content as with the increase of SPI content. The ε’ and ε” of surimi products had the same trend as those of surimi with the increase of starch content. However, the ε’ of surimi products at low frequencies (27.12 and 40.68 MHz) was higher than that of surimi, and at high frequencies (915 and 2 450 MHz), the ε’ of surimi products was higher than that of surimi with starch contents in the range of 0–20%, while the opposite was true in the range of 25%–30%. The ε” of surimi products was lower than that of surimi over the entire frequency range tested. Polynomial equations were fitted to describe the ε’ and ε” of silver carp surimi as a function SPI or corn starch content at a specific frequency, which could be used to predict the contents of additives in silver carp surimi and to develop non-destructive testing equipment for the contents of additives in silver carp surimi.

Key words: silver carp surimi, dielectric properties, polyphosphate, soybean protein isolate, starch, water migration

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