Effect of Rinsing Mode on Modori of Silver Carp Surimi

doi:10.7506/spkx1002-6630-201021020

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 89-93.doi: 10.7506/spkx1002-6630-201021020

• Basic Research • Previous Articles Next Articles

Effect of Rinsing Mode on Modori of Silver Carp Surimi

LIU Ru1,2，QIAN Man1,2，LEI Yue-lei1,2，XIONG Shan-bai1,2,*

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. The Sub Centre (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China

Received:2010-07-02 Online:2010-11-15 Published:2010-12-29
Contact: XIONG Shan-bai E-mail:xiongsb@mail.hzau.edu.cn

Abstract

Abstract:

The effect of four rinsing modes (with saline, acid, alkaline or plain waters) on the modori and endogenous protease activity of silver carp surimi was investigated in this work. Modori depended on rinsing solution type. Rinsing with salt water could remove effectively endogenous protease and inhibit modori. Acidic water was not an ideal rinsing solution for the removal of endogenous protease. Rinsing with acidic water resulted in the poorest gel properties due to acidic denaturation of some proteins among these four rinsing modes and therefore, was unsuitable for processing silver carp surimi. In conclusion, modori is closely related to endogenous protease and protein denaturation before heating would augment modori.

Key words: silver carp surimi, rinsing, modori, gel property, endogenous protease

CLC Number:

TS254.4

LIU Ru1,2，QIAN Man1,2，LEI Yue-lei1,2，XIONG Shan-bai1,2,*. Effect of Rinsing Mode on Modori of Silver Carp Surimi[J]. FOOD SCIENCE, 2010, 31(21): 89-93 https://doi.org/10.7506/spkx1002-6630-201021020

[1]	AN Yufan, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LI Jiqiang, HAO Jiangang, GU Yue, CHENG Haijian, ZHANG Yimin. Research Progress on the Impact and Mechanism of Energy Metabolism-Related Signaling Pathways in Postmortem Muscle on Meat Tenderness [J]. FOOD SCIENCE, 2025, 46(5): 310-318.
[2]	JIANG Xiangyao, DAI Xinjia, HE Bin, YIN Shixian, LIU Yongle, LI Xianghong, WANG Faxiang. Regulatory Effect of Dual-Functional Peptides with Antifreeze and Antioxidant Activity on the Quality of Unwashed Silver Carp Surimi [J]. FOOD SCIENCE, 2025, 46(20): 297-305.
[3]	LIU Qiaoyu, XIAO Sili, ZENG Xiaofang, HUANG Xiaoxia, YOU Yun, ZHUANG Xiaoqi, LI Rui, LI Xiangluan, ZHU Jiamin, LIAN Xiaodan, BAI Weidong. Effect of Ozone Water Treatment on the Quality and in Vitro Digestion Characteristics of Tilapia Surimi [J]. FOOD SCIENCE, 2024, 45(22): 26-33.
[4]	YONG Jinye, ZOU Yuxuan, TIAN Yang, ZHANG Jianqun, LI Xiufen, ZHAO Bing. Effect of Moringa oleifera Dietary Fiber on Gel Properties of Silver Carp Surimi [J]. FOOD SCIENCE, 2024, 45(20): 74-81.
[5]	ZHAO Ruyue, YU Yuan, ZHANG Yating, JIANG Yongyi, LIU Xiaofang, GUO Yingying, MIAO Junkui, LENG Kailiang. Variation in Contents of Iodine Species in Kelp during Blanching-Salting Process [J]. FOOD SCIENCE, 2024, 45(1): 75-81.
[6]	FENG Jiaqi, CHEN Jiwang, YUAN Zijun, LIAO E, PENG Lijuan, XIA Wenshui. Effect of the Interaction between Wheat Starch and Gluten on Oil Distribution in Deep-Fried Battered and Breaded Fish Nuggets from Silver Carp Surimi [J]. FOOD SCIENCE, 2023, 44(4): 24-31.
[7]	ZHU Yajun, YE Tao, LU Yufeng, XIA Lizhi, LIU Songkun, LU Yaokun, JIANG Shaotong, LIN Lin, LU Jianfeng. Effects of Three Hydrophilic Colloids on the Properties of Phosphorylated Surimi-Crab Meat Mixed Gels [J]. FOOD SCIENCE, 2023, 44(16): 71-80.
[8]	FENG Jiaqi, CHEN Jiwang, LIAO E, PENG Lijuan, XIA Wenshui. Effect of Dietary Fiber on Batter Characteristics and Oil Penetration in Deep-Fried Battered and Breaded Fish Nuggets from Silver Carp Surimi [J]. FOOD SCIENCE, 2023, 44(16): 34-41.
[9]	YUAN Huagen, SHI Shuai, XI Zhaoshou, PAN Xuefeng, CHEN Xia, CHEN Yinji. Insight into the Regulatory Mechanism of the Microstructure of Myofibrillar Protein-Konjac Glucomannan Gel Systems on Their Textural Properties [J]. FOOD SCIENCE, 2022, 43(16): 129-134.
[10]	LI Shuang, LI Feng, JIAO Yang. Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products [J]. FOOD SCIENCE, 2020, 41(15): 54-63.
[11]	YI Shumin, YE Beibei, ZHANG Shiwen, YU Yongming, ZHAO Wenhao, LI Xuepeng, FAN Daming, YU Xiaojun, DING Haochen, HUANG Jianlian, XU Yongxia, MI Hongbo, LI Jianrong. Cryoprotective Effect of Inulin on Myofibrillar Protein from Silver Carp Surimi during Frozen Storage [J]. FOOD SCIENCE, 2019, 40(12): 16-21.
[12]	XIAO Yingping, HE Xiangxiang, DAI Baoling, GUI Guohong, TANG Biao, YANG Hua. Effects of Different Sampling Methods on Microbial DNA Extraction from Chilled Chicken and the High-Throughput Sequencing of Amplification Products [J]. FOOD SCIENCE, 2017, 38(24): 260-264.
[13]	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.
[14]	YANG Feng, WU Chaohua, FAN Daming, HUANG Jianlian, ZHAO Jianxin, YAN Bowen, ZHOU Wenguo, ZHANG Wenhai, ZHANG Hao. Effect of Sichuan Pickled Peppers on Flavor Characteristics of Silver Carp Surimi Gel [J]. FOOD SCIENCE, 2017, 38(16): 152-157.
[15]	WANG Wei, MA Xingsheng, YI Shumin, XU Yongxia, LI Xuepeng, SHAO Junhua, LI Jianrong. Effects of Gluten and Rice Protein on Gel Properties of Silver Carp Surimi [J]. FOOD SCIENCE, 2017, 38(11): 46-51.

Effect of Rinsing Mode on Modori of Silver Carp Surimi

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments