Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide
Narjes Badfar
Department of Fisheries, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran
Contribution: Formal analysis (equal), Investigation (equal), Methodology (equal), Software (equal), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorMehdi Abdollahi
Division of Food and Nutrition Science, Chalmers University of Technology, Göteborg, Sweden
Contribution: Conceptualization (supporting), Methodology (supporting), Validation (equal)
Search for more papers by this authorPeter Reimer Stubbe
The Food Production Technology Research Group, Division of Food Technology, National Food Institute, Technical University of Denmark (DTU), Kongens Lyngby, Denmark
Contribution: Data curation (equal), Formal analysis (supporting), Methodology (equal), Software (equal), Validation (supporting)
Search for more papers by this authorCorresponding Author
Ali Jafarpour
Department of Fisheries, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran
Research group for Bioactives—Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark (DTU), Kongens Lyngby, Denmark
Correspondence
Ali Jafarpour, Department of Fisheries, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran.
Email: [email protected]
Contribution: Conceptualization (equal), Formal analysis (equal), Funding acquisition (lead), Methodology (equal), Project administration (lead), Resources (lead), Supervision (equal), Validation (lead), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorNarjes Badfar
Department of Fisheries, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran
Contribution: Formal analysis (equal), Investigation (equal), Methodology (equal), Software (equal), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorMehdi Abdollahi
Division of Food and Nutrition Science, Chalmers University of Technology, Göteborg, Sweden
Contribution: Conceptualization (supporting), Methodology (supporting), Validation (equal)
Search for more papers by this authorPeter Reimer Stubbe
The Food Production Technology Research Group, Division of Food Technology, National Food Institute, Technical University of Denmark (DTU), Kongens Lyngby, Denmark
Contribution: Data curation (equal), Formal analysis (supporting), Methodology (equal), Software (equal), Validation (supporting)
Search for more papers by this authorCorresponding Author
Ali Jafarpour
Department of Fisheries, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran
Research group for Bioactives—Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark (DTU), Kongens Lyngby, Denmark
Correspondence
Ali Jafarpour, Department of Fisheries, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran.
Email: [email protected]
Contribution: Conceptualization (equal), Formal analysis (equal), Funding acquisition (lead), Methodology (equal), Project administration (lead), Resources (lead), Supervision (equal), Validation (lead), Writing - original draft (equal), Writing - review & editing (equal)
Search for more papers by this authorThis article was published on AA publication on: 16 March 2022.
Abstract
This study aimed to apply H2O2 at different concentrations in combination with mince:water (M:W) ratios and different washing cycles (WCs) to produce surimi gel from silver carp without compromising its quality characteristics. Color, texture, microstructure, and rheological properties of surimi gels were investigated. Water holding capacity, texture profile, and gel strength showed a greater dependency on number of WCs than the M:W ratios and percentage of H2O2 (p < .05), that is, higher WCs, firmer surimi gel. Accordingly, T2 (one WC, 2% H2O2, 1:3), T10 (two WC, 1% H2O2, 1:2), and T16 (three WC, 1% H2O2, 1:2) treatments resulted the most cohesive and resilient surimi compared with the rest (p < .05), confirmed by scanning electron microscopy images. However, all treated fish mince samples with H2O2, resulted in a surimi gel with lower texture quality compared with the control surimi prepared by conventional washing process without H2O2 (p < .05). A temperature sweep test was conducted based on the linear viscoelastic region stress and frequency values and the aforementioned surimi gels exhibited an obvious valley shape pattern at temperature range of 48–62°C. In the creep–recovery test, the Burgers model satisfactorily described the internal structure of the surimi gel samples as the lowest deformation belonged to the control samples followed by T2. However, after 300 s strain, neither of surimi gels were fully recovered their original shape. Altogether, further studies are needed to clarify the effects of H2O2 in reduction of WCs, without significantly affecting the textural and rheological properties of resultant surimi gel.
CONFLICT OF INTEREST
The authors declare that they do not have any conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
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Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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