Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock ( Theragra chalcogramma) surimi

• Published in: Food Science and Technology International
• Main Authors: Liu, Xiangyu, Feng, Dandan, Ji, Lei, Zhang, Tao, Xue, Yong, Xue, Changhu
• Format: Article in Journal/Newspaper
• Language: English
• Published: SAGE Publications 2018
• Subjects: alaska pollock; Theragra chalcogramma; Alaska
• Online Access: http://dx.doi.org/10.1177/1082013218768411; http://journals.sagepub.com/doi/pdf/10.1177/1082013218768411; http://journals.sagepub.com/doi/full-xml/10.1177/1082013218768411

In the present study, we examined the properties of Alaska Pollock ( Theragra chalcogramma) surimi gels in response microwave heating at different powers (300, 400, or 500 W) and time (10, 20, or 30 min). The surimi gels heated by a microwave at 300 W for 10 min showed the highest gel strength and water-holding capacity. Increasing the power and time resulted in decreases in both the gel strength and water-holding capacity. The gel formation rate of microwave-heated gels was significantly higher than that produced by water bath heating. In addition, differential scanning calorimetry indicated that microwave heating caused less damage to the native structures of myosin and actin than water bath heating. Microstructure studies revealed that microwave heating contributed to the formation of a denser and stronger frame of the surimi gels. Raman spectroscopy indicated that the degree of the secondary structure denaturation caused by microwave heating was less than that induced by water bath heating. Thus, the results demonstrated that microwave heating is a promising method to enhance the gelation properties of surimi.