冰温脱水对草鱼鱼糜凝胶品质的影响OACSTPCD

To investigate the effect of ice-temperature dehydration on the gel quality of grass carp surimi,the grass carp surimi was dehydrated to 70％,60％,50％,and 40％of moisture content,respectively,and the rinsed and blank samples(80％of moisture con-tent)were used as the control group.Sensory evaluation,gel strength,water holding capacity,water distribution and presence,texture characteristics,microstructure,and protein secondary structure were used as evaluation indicators.Results showed that the sensory ac-ceptance was higher when the water content of grass carp surimi gel was 60％.The gel strength was 394.44 g·cm,which was 125％and 77％higher than that of the blank group and the rinsed group,respectively.According to the national standard,the surimi grade was in-creased from AB grade(gel strength ≥100 g·cm)of the blank group to A A grade(gel strength ≥300 g·cm),which was increased by 2 grades,close to AAA grade(gel strength ≥400 g·cm).The highest water holding capacity was 98.08％,and the microstructure ob-served by electron microscope showed dense and uniform.The binding ability of the gel network structure to water was enhanced.Fourier transform infrared spectroscopy showed that the relative content of β-sheet and random coil structures increased from 20.2％and 18.2％to 23.14％and 22.42％,respectively.Results showed that the gel quality could be improved by reducing the partial moisture content of grass carp surimi by ice-temperature dehydration,and when the moisture content was 60％,the sample quality was better and the consum-er sensory acceptance was higher.