FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (19): 7-12.doi: 10.7506/spkx1002-6630-201819002

• Basic Research • Previous Articles     Next Articles

Effect of Electron Beam Irradiation on Chemical Interactions, Rheological and Gel Properties of Collichthys lucidus Surimi

Lü Liangyu, LUO Huabin, Lü Mingchun, YANG Wenge, ZHANG Jinjie, LOU Qiaoming, XU Dalun, FU Jia*   

  1. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Collaborative Innovation Center for Zhejiang Marine High-Efficiency and Healthy Aquaculture, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
  • Online:2018-10-15 Published:2018-10-24

Abstract: In this work, the effect of electron beam irradiation at different doses (0, 1, 3, 5, 7 and 9 kGy) on gel properties of Collichthys lucidus surimi was addressed and the underlying mechanism was elucidated. For this purpose, waterholding capacity (WHC), whiteness, texture, chemical interactions, myofibrillar protein composition and rheological properties of surimi samples were determined. The results indicated that hydrophobic force and disulphide bond played a major role in stabilizing heat-induced surimi gels. The whiteness, WHC, texture of surimi gels were better at 5 kGy than at other irradiation doses. Irradiation at 5 kGy resulted in higher storage modulus (G’) and lower loss tangent (tan δ) compared to the control group. G’ slowly increased with temperature up to 31 ℃, then slightly decreased with increasing temperature to 43 ℃ and finally increased rapidly again at temperatures higher than 43 ℃. As a result, surimi gels were formed. Finally, it is concluded that 5 kGy is the most suitable irradiation dose to induce gel formation and improve surimi quality due to its significant effect on chemical interactions and rheological properties of surimi (P < 0.05).

Key words: electron beam irradiation, Collichthys lucidus surimi, chemical interactions, gel properties, rheological properties

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