Abstract
In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p < 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p < 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.
Highlights
Myofibrillar proteins (MPs) are a group of gelatinous, salt-soluble proteins accounting for 55–65% of the total meat muscle proteins [1]
Sodium citrate, copper (II) sulfate pentahydrate, potassium sodium tartrate tetrahydrate, potassium Iodide, sodium hydroxide, urea, trichloroacetic acid (TCA), and β-mercaptoethanol were purchased from China Shanghai Sinopharm Chemical Reagent Co., Ltd.(Sinopharm Chemical, Shanghai, China); Sodium gluconate (SG) and ST were purchased from Shanghai Aladdin Biochemical Technology Co., Ltd. (Aladdin Biochemical Technology, Shanghai, China)
The solubility of squid muscle proteins was the ratio of the protein content dissolved in the tested organic salts to the protein content dissolved in NaCl (Figure 1)
Summary
Myofibrillar proteins (MPs) are a group of gelatinous, salt-soluble proteins accounting for 55–65% of the total meat muscle proteins [1]. Activity inhibition of MMPs might provide better quality surimi-based products prepared from squid. We speculate that the organic salts may inhibit or reduce the enzymatic activity by chelating Zn2+ in squid to achieve the purpose of improving the gelatinization properties of squid minced fish. Organic salts (SG, SC, and ST) theoretically both promote the solubilization of MPs and improve the properties of squid gels by inhibiting the activity of MMPs. In this study, organic salts (SG, SC, and ST) were selected to prepare squid surimi gels in an effort to completely or partially replace NaCl. By considering the solubility of salt to MPs and the suitability of salt flavor, 2.5% of salt was used to prepare samples, and direct heating and two-step heating were used to prepare surimi gel. The effects of salt substitution and heating conditions on the gel properties of squid surimi were studied
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