Journal
ULTRASONICS SONOCHEMISTRY
Volume 70, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2020.105326
Keywords
High intensity ultrasound; Salt content; Surimi; Gelation property; Intermolecular interaction
Categories
Funding
- China Agriculture Research System [CARS-45-28]
- National Natural Science Foundation of China [31471686]
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High intensity ultrasound treatment enhanced the gelation properties of surimi with low-salt content, but was harmful for high-salt surimi. This study provides a theoretical basis for the production of low-salt surimi gels.
Surimi from silver carp with different salt contents (0-5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W.cm(-2)). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0-2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SeS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4-5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0-2% NaCl), but was harmful for high-salt (4-5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.
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