关键词: 乳清浓缩蛋白, 凝胶化, 凝胶劣化, 竹荚鱼, 鱼糜, 微观结构

Abstract:

The effect of whey protein concentration (WPC) on the suwari and modori phenomena of horse-mackerel surimi prepared under the heating condition of 30 ℃/90 ℃ or 50 ℃/90 ℃ was studied. Regardless of heating conditions, added WPC resulted in a higher breaking force, a higher gel strength and the deformation of surimi gels. Optimal gel properties were observed with 5% WPC, setting at 30 ℃ for 5 h and then heating at 90 ℃ for 20 min. Addition of 5% WPC had significant inhibition effect on the modori phenomena when setting at 50 ℃, which increased breaking force, deformation and gel strength of surimi gels. Addition of 10% WPC showed an optimal inhibition effect. No changes in whiteness were observed for gels with less than 0.5% addition of WPC, while more than 1% addition of WPC resulted in a lower whiteness. The microstructure of surimi gels generally became denser due to the addition of WPC, leading to the increased gel strength.

Key words: whey protein concentration, suwari, modori, horse-mackerel, surimi, microstructure