Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products.

Qiang Li,Xuepeng Li,Yongxia Xu,Jianrong Li,Shumin Yi,Wei Wang,Hongbo Mi

doi:10.3390/foods11010066

Abstract

Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.

Highlights

Surimi is the minced meat obtained from the processing of raw fish [1], and it can be considered as concentrated myofibrillar protein [2]
The moisture contents of the D. maruadsi surimi products were affected by the different thermal treatment methods but not by the addition of TGase
There was a higher (p < 0.05) and a similar moisture content (74.17% to 74.72%) for the boiled (BOI), steamed (STE), and back-pressure sterilized (BAC) D. maruadsi surimi products. This was due to the fact that the BOI, STE, and BAC were wrapped in the nylon casings during the thermal treatment process, which inhibited the evaporation of water from the surimi products, resulting in relatively high and similar (p > 0.05) moisture content in these three groups

Summary

Introduction

Surimi is the minced meat obtained from the processing of raw fish [1], and it can be considered as concentrated myofibrillar protein [2]. Marine fish such as pollock are currently used for surimi production. The scarcity of marine resources and the fluctuating price of surimi have led to a shortage of raw materials for surimi production. The production of surimi is gradually shifting to the use of lower value marine and freshwater fish [3]. The use of D. maruadsi in food processing is currently focused on the protein functional properties and functional peptide

Methods

Results

Conclusion