Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi
Abstract This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperat...
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ftdoajarticles:oai:doaj.org/article:f9f987a6d68b4cf5afa05a6521c6b083 2023-05-15T13:09:19+02:00 Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi Hua Zhang Yaozhou Zhu Shi Chen Changhua Xu Yan Yu Xichang Wang Wenzheng Shi 2018-11-01T00:00:00Z https://doi.org/10.1002/fsn3.763 https://doaj.org/article/f9f987a6d68b4cf5afa05a6521c6b083 EN eng Wiley https://doi.org/10.1002/fsn3.763 https://doaj.org/toc/2048-7177 2048-7177 doi:10.1002/fsn3.763 https://doaj.org/article/f9f987a6d68b4cf5afa05a6521c6b083 Food Science & Nutrition, Vol 6, Iss 8, Pp 2079-2091 (2018) Alaska pollock surimi gel gel properties high‐temperature treatment quality volatile component Nutrition. Foods and food supply TX341-641 article 2018 ftdoajarticles https://doi.org/10.1002/fsn3.763 2022-12-31T11:59:26Z Abstract This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperature increased, the gel strength decreased significantly (p < 0.05), and ultimately destroyed. The heating temperature had no significant effect on the whiteness of the surimi gel, although it did have a significant effect on volatile components (p < 0.05). Fourier transform infrared (FT‐IR) spectroscopy suggested that with increasing temperature, protein secondary structure of the random coil received maximum damage, leading to protein aggregation and ultimately greatly reduced gel strength. At 100, 105, 110, 115, and 121°C, the surimi gel was determined 37, 46, 49, 52, and 56 volatile components, from of aldehydes, ketones, alcohols, hydrocarbons, and aromatic compounds. These results indicate that heat treatments have an important influence on the gel properties and volatile components of Alaskan pollock surimi gel, and the treatment parameters can be valuable for the production of ready‐to‐use minced fish products. Article in Journal/Newspaper alaska pollock Alaska Directory of Open Access Journals: DOAJ Articles Food Science & Nutrition 6 8 2079 2091 |
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Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Alaska pollock surimi gel gel properties high‐temperature treatment quality volatile component Nutrition. Foods and food supply TX341-641 |
spellingShingle |
Alaska pollock surimi gel gel properties high‐temperature treatment quality volatile component Nutrition. Foods and food supply TX341-641 Hua Zhang Yaozhou Zhu Shi Chen Changhua Xu Yan Yu Xichang Wang Wenzheng Shi Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi |
topic_facet |
Alaska pollock surimi gel gel properties high‐temperature treatment quality volatile component Nutrition. Foods and food supply TX341-641 |
description |
Abstract This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperature increased, the gel strength decreased significantly (p < 0.05), and ultimately destroyed. The heating temperature had no significant effect on the whiteness of the surimi gel, although it did have a significant effect on volatile components (p < 0.05). Fourier transform infrared (FT‐IR) spectroscopy suggested that with increasing temperature, protein secondary structure of the random coil received maximum damage, leading to protein aggregation and ultimately greatly reduced gel strength. At 100, 105, 110, 115, and 121°C, the surimi gel was determined 37, 46, 49, 52, and 56 volatile components, from of aldehydes, ketones, alcohols, hydrocarbons, and aromatic compounds. These results indicate that heat treatments have an important influence on the gel properties and volatile components of Alaskan pollock surimi gel, and the treatment parameters can be valuable for the production of ready‐to‐use minced fish products. |
format |
Article in Journal/Newspaper |
author |
Hua Zhang Yaozhou Zhu Shi Chen Changhua Xu Yan Yu Xichang Wang Wenzheng Shi |
author_facet |
Hua Zhang Yaozhou Zhu Shi Chen Changhua Xu Yan Yu Xichang Wang Wenzheng Shi |
author_sort |
Hua Zhang |
title |
Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi |
title_short |
Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi |
title_full |
Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi |
title_fullStr |
Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi |
title_full_unstemmed |
Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi |
title_sort |
determination of the effects of different high‐temperature treatments on texture and aroma characteristics in alaska pollock surimi |
publisher |
Wiley |
publishDate |
2018 |
url |
https://doi.org/10.1002/fsn3.763 https://doaj.org/article/f9f987a6d68b4cf5afa05a6521c6b083 |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Food Science & Nutrition, Vol 6, Iss 8, Pp 2079-2091 (2018) |
op_relation |
https://doi.org/10.1002/fsn3.763 https://doaj.org/toc/2048-7177 2048-7177 doi:10.1002/fsn3.763 https://doaj.org/article/f9f987a6d68b4cf5afa05a6521c6b083 |
op_doi |
https://doi.org/10.1002/fsn3.763 |
container_title |
Food Science & Nutrition |
container_volume |
6 |
container_issue |
8 |
container_start_page |
2079 |
op_container_end_page |
2091 |
_version_ |
1766172671798673408 |