文献类型：期刊文献

英文题名：Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)

作者：Liu, Yang[1,2,3];Sun, Qinxiu[1,2,3];Pan, Yanmo[1,2,3];Wei, Shuai[1,2,3];Xia, Qiuyu[1,2,3];Liu, Shucheng[1,2,3];Ji, Hongwu[1,2,3];Deng, Chujin[1,2,3];Hao, Jiming[1,2,3]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Lab Marine Biol Prod,Key Lab, Coll Food Sci & Technol,Guangdong Prov Engn Techn, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;[3]Southern Marine Sci & Engn Guangdong Lab Zhanjian, Zhanjiang 524088, Peoples R China

年份：2021

卷号：86

期号：2

起止页码：376

外文期刊名：JOURNAL OF FOOD SCIENCE

收录：SCI-EXPANDED(收录号：WOS:000607074600001)、、WOS

基金：This work was financially supported by the Fund of Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) (ZJW-2019-06), the National Natural Science Foundation of China (No. 31771997), and Project of Enhancing School with Innovation of Guangdong Ocean University (GDOU2017052603); National Key R&D Program of China (2019YFD0902003); and Guangdong Innovation and Research Team of Seafood Green Processing Technology (2019KCXTD011). In addition, we would like to thank several students for their help in the process of surimi production. They are Ru Li, Xingchen Zhao, Yongkang Zhu, Na Wang, and Zixin Du.

语种：英文

外文关键词：golden pompano; surimi processing; texture profile analysis (TPA); water distribution; water-holding capacity

外文摘要：Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their correlations. The results showed that the moisture content exhibited significant positive correlations with T-22 and A(22) (P < 0.05). However, water-holding capacity (WHC) revealed significant negative correlation with T-21 and A(22) (P < 0.05). Moreover, correlations between water and texture properties were observed. Moisture content and A(22) displayed significant negative correlation with hardness (P < 0.05). WHC exhibited significant positive correlations with cohesiveness, springiness, and chewiness (P < 0.05), whereas T-21 exhibited significant negative correlation with those properties (P < 0.05). Springiness is an important indicator for texture properties of surimi gel. T-21 and WHC exhibited significant correlations with springiness (P < 0.05). We used two equations to assess the relationship between springiness and T-21 (y = 9.64 x x(2) - 33.79 x x + 29.62, R-2 = 0.995, P < 0.05) and between springiness and WHC (y = 0.57 + 9.05/{1+e([-29.29 x (x -) (83.90)])}(0.01), R-2 = 0.999, P < 0.05), respectively. Verification experiments proved that these two regression equations could be used to predict the change law among feature indicators during the processing of surimi seafood. The present study finds an easy-to-control method to monitor the quality of surimi production and processing for all the stages, and provides ideas for quality design of surimi products.