Effect of Zinc Ions in Rinsing Solution on Gel Properties of Silver Carp Surimi

doi:10.7506/spkx1002-6630-201719003

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (19): 12-17.doi: 10.7506/spkx1002-6630-201719003

• Basic Research • Previous Articles Next Articles

Effect of Zinc Ions in Rinsing Solution on Gel Properties of Silver Carp Surimi

QIAO Cuiping1, YI Shumin1,*, YU Yongming1, LI Xuepeng1, ZHU Wenhui1, LI Jianrong1,*, SHAO Junhua1, ZHANG Zhiming1, YU Xiaojun2, XIONG Shanbai3

1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Liaoning Anjoy Food Co. Ltd., Anshan 114100, China; 3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Online:2017-10-15 Published:2017-09-29

Abstract

Abstract: The effect of zinc ions in rinsing solution on gel properties of silver carp surimi including gel strength, waterholding capacity, cooking loss percentage, whiteness, texture properties, moisture distribution, microstructure, and protein molecular mass distribution was investigated. It turned out that rinsing with zinc solution greatly improved the properties of surimi gel compared with water and 0.15% (m/m) NaCl solution. The highest deformation (8.47 mm), gel strength (2 325.90 g·mm) and chewiness (2 752.12 g·mm) were observed at a zinc concentration of 6 μmol/L. Breaking force of surimi gel rinsed with 6 μmol/L zinc ion was 274.74 g, which was increased by 14.95% compared with the control rinsed with water. In addition, the maximum water-holding capacity was obtained (83.13%), accompanied by the minimum cooking loss percentage and transverse relaxation time (T23) (9.39% and 45.47 ms, respectively) and increased whiteness. Zinc ions led to cross-linking of myosin heavy chain into large aggregates, making the gel microstructure more compact and even.

Key words: zinc ion, rinsing, silver carp surimi, microstructure, gel properties

CLC Number:

TS254.4

QIAO Cuiping, YI Shumin, YU Yongming, LI Xuepeng, ZHU Wenhui, LI Jianrong, SHAO Junhua, ZHANG Zhiming, YU Xiaojun, XIONG Shanbai. Effect of Zinc Ions in Rinsing Solution on Gel Properties of Silver Carp Surimi[J]. FOOD SCIENCE, 2017, 38(19): 12-17.

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Effect of Zinc Ions in Rinsing Solution on Gel Properties of Silver Carp Surimi

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