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The effect of ohmic heating conditions and heating modes on gel properties of unwashed pre-rigor common carp (Cyprinus carpio) surimi.
Wang, Ranran; Mu, Jingying; Yu, Kefeng; Hu, Zhuran; Li, Yudao; Yuan, Chunhong.
Afiliación
  • Wang R; College of Mechanical and Electronic Engineering, Shandong Agricultural University, Tai'an, China.
  • Mu J; College of Mechanical and Electronic Engineering, Shandong Agricultural University, Tai'an, China.
  • Yu K; Faculty of Agriculture, Iwate University, Morioka, Japan.
  • Hu Z; Shandong Green & blue Bio-technology Co., Ltd., Tai'an, China.
  • Li Y; College of Mechanical and Electronic Engineering, Shandong Agricultural University, Tai'an, China.
  • Yuan C; Faculty of Agriculture, Iwate University, Morioka, Japan.
J Food Sci ; 89(7): 4079-4092, 2024 Jul.
Article en En | MEDLINE | ID: mdl-38847743
ABSTRACT
Ohmic heating (OH) at different conditions (voltage 15, 20, 25 V; frequency 1, 5, 10 kHz) and one-step water bath (WB) were used to heat wash and unwash surimi prepared from fresh pre-rigor common carp. The optimal heating conditions were established through assessments of gel strength, Texture Profile Analysis (TPA), water-holding capacity (WHC), whiteness, and sensory evaluation. Then, the impact of heating modes on gelation properties of unwashed surimi based on the optimal heating conditions was investigated. The study findings indicated a significant enhancement in gel properties compared to WB. Unwashed surimi gel properties showed improvement when derived from freshly caught raw fish and subjected to OH treatment. Moreover, variations in frequencies and voltages were observed to influence the heating rate. Optimal gel quality was achieved at 10 kHz 20 V (10 V/cm), facilitating swift progression through the gel deterioration stage, inhibition of protein hydrolyzing enzymes activity, and establishment of a stable gel network. Continuing to increase the heating rate would disrupt its network structure, resulting in diminished gel strength and WHC. The best quality of unwashed surimi gel was achieved by heating to 40°C for 30 min, followed by heating to 90°C for another 30 min (40°C 30 min + 90°C 30 min) under 10 kHz 20 V. The gel strength increased when held for 1 h at 40°C. For optimal heating efficiency, the heating mode of 40°C 30 min + 90°C 30 min is recommended to prepare unwashed surimi gel. PRACTICAL APPLICATION Ohmic heating, as a rapid food heat treatment method, can both increase the heating rate and improve the gelation properties of freshwater surimi. There is a wide range of potential applications for the heat treatment of the surimi.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carpas / Productos Pesqueros / Manipulación de Alimentos / Geles / Calor Límite: Animals / Humans Idioma: En Revista: J Food Sci Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carpas / Productos Pesqueros / Manipulación de Alimentos / Geles / Calor Límite: Animals / Humans Idioma: En Revista: J Food Sci Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos