Effect of pressure-shift freezing treatment on gelling and structural properties of grass carp surimi |
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| Affiliation: | 1. College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China;2. Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China;3. Hangzhou Jiangnan Talent Service Co., Ltd., 681 Qingchun East Road, Hangzhou 310000, China;4. Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada;1. College of Chemical Engineering (Inner Mongolia University of Technology), Hohhot 011500, China;2. State Key Laboratory of Electrical Insulation and Power Equipment (Xi''an Jiaotong University), Xi''an 710049, China;3. China Inner Mongolia EHV Power Supply Bureau, Hohhot 010080, China;1. University of Coimbra, CIEPQPF, FCTUC, Department of Chemical Engineering, Rua Sílvio Lima, Pólo II - Pinhal de Marrocos, 3030-790 Coimbra, Portugal;2. Center for Innovative Care and Health Technology (ciTechCare), Polytechnic of Leiria, 2410-541 Leiria, Portugal;3. Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal;4. Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Coimbra, 3045-601 Coimbra, Portugal;1. ONIRIS, Nantes Université, CNRS, GEPEA, UMR 6144, Nantes F-44000, France;2. Nofima Mat, Food and Health Department, As 1430, Norway;1. Department of Food Engineering, Izmir Institute of Technology, Urla, Izmir 35433, Turkey;2. Department of Software Engineering, Yasar University, Bornova, Izmir 35100, Turkey |
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| Abstract: | The damage of conventional freezing (CF) to the quality of surimi products is an urgent problem in the food industry. In the study, the effect of different freezing treatments [CF, pressure shift freezing (PSF), pressure-shift freezing pretreatment (Pr-PSF), unfrozen control] on gelling properties [gel strength, texture profile analysis (TPA), color], water-holding capacity (WHC) and protein structure characteristics of the grass carp surimi gel were evaluated and compared. Compared with other freezing treatment groups, surimi gel strength was increased three to four times after PSF treatment, which was mainly caused by the change in the microstructure and the WHC of the surimi gel. The study showed that PSF treatment could significantly improve the quality of the surimi gel and overcome the negative effect of freezing on the surimi gel. This indicates that PSF technology has a wide application prospect in the surimi gel processing industry, food processing and related material fields.Industrial relevance: PSF can enhance the commodity value of low-value freshwater fish products and has potential in surimi gel new product development. The development of new products and the use of new resources are very important in addressing the global food crisis and resource shortages. In addition, PSF units with self-cooling systems offer opportunities for scale-up and commercialization. |
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