Various factors affecting the gel properties of surimi: A review

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of texture studies Pub Date : 2024-06-25 DOI:10.1111/jtxs.12847

Dongfei Xie, Yu Tang, Gua Dong

引用次数: 0

Abstract

As an important aquatic prepared food, surimi products are favored by consumers due to their unique viscoelastic properties and high nutritional value. Gel properties are the main indicators to measure the quality of surimi products. The gelation of surimi mainly involves intramolecular (conformational change) and intermolecular (chemical force) changes. Factors such as processing treatments, raw fish species and exogenous additives affect surimi protein structure, chemical forces and endogenous enzyme activities, which further affect the gel properties of surimi products. This review focuses on the mechanism of surimi heat-induced gel, mainly including protein chain expansion and aggregation through various chemical forces to form a three-dimensional network structure. In addition, the mechanism and application of different factors on the gel properties of surimi were also discussed, providing a reference for the selection of fish species, the control of heating conditions in the gel process of surimi products, the selection of additives and other measures to improve the gel performance.

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影响鱼糜凝胶特性的各种因素：综述。

作为一种重要的水产调理食品，鱼糜产品因其独特的粘弹性和高营养价值而受到消费者的青睐。凝胶特性是衡量鱼糜产品质量的主要指标。鱼糜的凝胶化主要涉及分子内（构象变化）和分子间（化学力）变化。加工处理、生鱼种类和外源添加剂等因素会影响鱼糜蛋白质结构、化学力和内源酶活性，从而进一步影响鱼糜产品的凝胶特性。本综述重点研究了鱼糜热诱导凝胶的机理，主要包括蛋白质链通过各种化学力膨胀和聚集，形成三维网络结构。此外，还讨论了不同因素对鱼糜凝胶性能的影响机理及应用，为鱼糜制品凝胶过程中鱼种的选择、加热条件的控制、添加剂的选择及其他改善凝胶性能的措施提供参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing