文献类型：期刊文献

英文题名：Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide

作者：Duan, Weiwen[1];Qiu, Hui[1];Htwe, Kyi Kyi[1];Wang, Zefu[1];Liu, Yang[1];Wei, Shuai[1];Xia, Qiuyu[1];Sun, Qinxiu[1];Han, Zongyuan[1];Liu, Shucheng[1,2,3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang, Peoples R China;[2]Guangdong Lab Southern Marine Sci & Engn Zhanjiang, Zhanjiang 524088, Peoples R China;[3]Dalian Univ Technol, Collaborat Innovat Ctr Key Technol Marine Food Dee, Dalian 116034, Peoples R China

年份：2023

卷号：12

期号：5

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:000948284900001)、、Scopus(收录号：2-s2.0-85149781385)、WOS

基金：Guangdong Innovation Team of Seafood Green Processing Technology (2019KCXTD011); Modern Agro-industry Technology Research System of China [CARS-48]; National Natural Science Foundation of China (Youth Program) (32202086), Scientific and Technological Innovation Strategy of Guangdong Province (2022A05036), Guangdong General Universities Young Innovative Talents Project (2020KQNCX028), General transfer payment fund project of fishery development support policy in Guangdong Province in 2022 (2022-440000-45060100-9680).

语种：英文

外文关键词：golden pompano; surimi processing; dense phase carbon dioxide; gel strength; water characteristics

外文摘要：The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nuclear magnetic resonance imaging were used to monitor changes in the water status of surimi gel under different treatment conditions. Whiteness, water-holding capacity and gel strength were used as the quality indicators of the surimi gel. The results showed that DPCD treatment could significantly increase the whiteness of surimi and the strength of the gel, while the water-holding capacity decreased significantly. LF-NMR analysis showed that, as the DPCD treatment intensity increased, the relaxation component T-22 shifted to the right, T-23 shifted to the left, the proportion of A(22) decreased significantly (p < 0.05) and the proportion of A(23) increased significantly (p < 0.05). A correlation analysis of water characteristics and gel strength showed that the water-holding capacity of surimi induced by DPCD was strongly positively correlated with gel strength, while A(22) and T-23 were strongly negatively correlated with gel strength. This study provides helpful insights into the quality control of DPCD in surimi processing and also provides an approach for the quality evaluation and detection of surimi products.