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Effect of glucono-δ-lactone acidification and heat treatment on the physicochemical properties of silver carp mince
Authors:Yanshun Xu
Affiliation:State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
Abstract:The physicochemical and rheological properties of silver carp mince with different levels of glucono-δ-lactone (GDL) with or without heat treatment at 90 °C for 20 min were investigated. Breaking force, deformation, and whiteness of GDL-induced gels increased with increasing GDL concentration. Heat treatment of GDL-induced gels led to a significant increase in breaking force and whiteness, but decreased deformation. Disulphide bond formation was observed in GDL-induced gels, which increased after heating of the acidified gels. Solubility profiles of gels in different solutions suggested that gel networks were mainly due to hydrophobic interactions, although other chemical interactions may also occur. SDS-PAGE showed that acidification resulted in a large decrease in myosin heavy chain (MHC) band intensity, suggesting the extensive formation of covalent cross-links among silver carp myosins during GDL-induced gelation.
Keywords:Silver carp  Acidification  Physicochemical  Gelation  Glucono-δ-lactone
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