Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2023-01-01 DOI:10.1016/j.foodhyd.2022.108018

Xuejiao Wang , Yongxin Yi , Chaofan Guo , Xingwei Wang , Jingyang Yu , Shuqin Xia

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引用次数: 6

Abstract

The study aims to use thermal processing to enhance sodium release from surimi matrix during oral processing and therefore improve the saltiness perception. Surimi gels were prepared by one- and two-stage heating, containing water bath heating (WB90), microwave heating (MW10), two-stage water bath heating (WB40+WB90), and water bath combined with microwave heating (WB40+MW10). The physicochemical properties including gel strength, protein degradation, and microstructure of surimi gels were compared. The water and sodium mobility of surimi gels were characterized by ¹H low field NMR and ²³Na NMR. Sodium release from matrix during oral processing and sensory evaluation of saltiness difference were employed to verify the enhancement effect of saltiness perception caused by thermal processing. WB40+MW10 improved surimi gel strength by reducing the degradation of myosin heavy chain. Microstructure observations showed that WB40+WB90 gels had a relatively rough and loose microstructure with curved small gaps, whereas WB40+MW10 gels exhibited a denser microstructure. The water and sodium mobility of WB40+MW10 gels (T₂₁ 88.08 ms, D 6.68 × 10⁻¹⁰ m²/s) were significantly higher than those of WB40+WB90 gels (T₂₁ 83.10 ms, D 6.35 × 10⁻¹⁰ m²/s). WB40+MW10 gels eliminated the tortuosity effect of water and sodium diffusion, resulting in 1.12 times higher sodium release than WB40+WB90 gels. The triangle sensory evaluation also showed that WB40+MW10 gels were perceived as saltier than WB40+WB90 gels, achieving a 15% salt reduction effect. This study provides a promising heating method to improve the saltiness perception of fish products by enhancing sodium release during oral processing.

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微波结合水浴加热增强鱼糜凝胶的钠释放和咸味感

本研究旨在利用热处理技术促进鱼糜基质在口腔加工过程中钠的释放，从而改善其咸味感。采用水浴加热(WB90)、微波加热(MW10)、两段水浴加热(WB40+WB90)、水浴联合微波加热(WB40+MW10)制备鱼糜凝胶。比较了鱼糜凝胶的理化性质，包括凝胶强度、蛋白质降解和微观结构。采用1H低场核磁共振和23Na核磁共振表征了鱼糜凝胶的水、钠迁移率。通过口腔加工过程中基质中钠的释放量和盐度差异的感官评价来验证热加工对盐感的增强作用。WB40+MW10通过减少肌球蛋白重链的降解来提高鱼糜凝胶强度。微观结构观察表明，WB40+WB90凝胶的微观结构相对粗糙松散，具有弯曲的小间隙，而WB40+MW10凝胶的微观结构更为致密。WB40+MW10凝胶的水钠迁移率(T21 88.08 ms, D 6.68 × 10−10 m2/s)显著高于WB40+WB90凝胶(T21 83.10 ms, D 6.35 × 10−10 m2/s)。WB40+MW10凝胶消除了水和钠扩散的扭曲效应，导致钠释放量比WB40+WB90高1.12倍。三角形感官评价还显示，WB40+MW10凝胶比WB40+WB90凝胶更咸，达到15%的减盐效果。本研究提供了一种很有前途的加热方法，通过促进口腔加工过程中钠的释放来改善鱼制品的咸味感觉。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.