Journal
FOOD RESEARCH INTERNATIONAL
Volume 145, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2021.110424
Keywords
Cold storage; pH shift; Myofibril protein; Gelation; Rheology; Microstructure; Seafood; Surimi
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Funding
- Singapore Ministry of Education Academic Research Fund Tier 1 [R-160-000-A40-114]
- Natural Science Foundation of Jiangsu Province [BK20181184]
- Applied Basic Research Project (Agricultural) Suzhou Science and Technology Planning Programme [SNG2020061]
- Zhengzhou Bellad Biotechnology Co., Ltd [R-160-000-B15-597]
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The study revealed that surimi prepared by alkaline treatment showed better microbial stability and gel strength during cold storage, making it more suitable for long-term preservation.
Microbial, physicochemical, rheological, and microstructural changes of surimi prepared by pH shift methods and the traditional water-washing method during cold storage were investigated. The starting aerobic mesophilic count (AMC) of pH shift surimi was around 1 log CFU/g lower than water-washed surimi, suggesting antimicrobial effects of the pH shift. All samples could be stored for 5 to 6 days based on the AMC results. Throughout the storage, the gel strength of alkaline-treated surimi increased from 204.2 to 491.9 g, while water-washed surimi decreased from 462.1 to 172.9 g. After the storage, alkaline-treated surimi showed lower total volatile basic nitrogen (TVB-N) value and smaller network hole size that was suitable for incorporation of moisture and starch. It also remained its rheological properties comparing with acid-treated surimi, with better odour properties, less protein degradation, and better network formation. The results indicate that alkaline-treated surimi is more suitable for cold storage.
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