Effects of Sodium Citrate, Sodium Tartrate Substitution of Sodium Chloride on the Quality of Squid Surimi Gel

LI Ming'ao; CHU Yanjiao; YANG Jing; BAO Hongli; CHEN Yi; DENG Shanggui; GAO Yuanpei

doi:10.13386/j.issn1002-0306.2022070166

Issue 10

May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(10): 61-69.

LI Ming'ao, CHU Yanjiao, YANG Jing, et al. Effects of Sodium Citrate, Sodium Tartrate Substitution of Sodium Chloride on the Quality of Squid Surimi Gel[J]. Science and Technology of Food Industry, 2023, 44(10): 61−69. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070166

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Effects of Sodium Citrate, Sodium Tartrate Substitution of Sodium Chloride on the Quality of Squid Surimi Gel

doi: 10.13386/j.issn1002-0306.2022070166

College of Food Science and Pharmacy, Zhejiang Ocean University, Key Laboratory of Key Technology Research on Health Risk Factors for Seafood of Zhejiang Province, Zhoushan 316000, China

Received Date: 14 Jul 2022
Issue Publish Date: 15 May 2023

Abstract

Abstract

In this study, the squid surimi gel was prepared by sodium citrate (SC) and sodium tartrate (ST) which substituted of sodium chloride (NaCl) in different proportions and the effect of organic salts on the properties changes of squid surimi gel was investigated through rheological properties, physicochemical properties and protein characteristics. From the results, the gel prepared by addition of organic salt and NaCl by the ratio of 2:1 significantly improved (P<0.05) the gel strength, hardness, and water holding capacity compared to other groups. Meanwhile, the elasticity and cohesiveness of surimi gel were consistent with the change trend of surimi gel strength. The mixed addition of organic salts and NaCl inhibited the generation of hydrophobic interactions, and the inhibition effect reached the minimum value of 0.59 g/L (SC) and 0.43 g/L (ST) when the ratio was 1:1. The results of rheological properties demonstrated that the addition of organic salts significantly shortened (40~57 °C to 40~52 °C) the gel degradation due to endogenous proteases during heat process of squid surimi. The secondary structure results showed that the content of α-helix and β-sheet increased when organic salts were added with NaCl, and the relative content of β-turn was significantly (P<0.05) higher than other groups by the ratio of 1:1. The low-field NMR results showed that when the ratio of organic salt and NaCl was 2:1, the gel contained more immobilized water and less free water than the other groups. All results showed that addition of organic salt and NaCl at ratio of 2:1 could keep the high gel quality of squid and provided the scientific basis to prepare the squid products by using organic salts.
- squid,
- surimi,
- organic salt,
- substitution,
- gel properties

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References(35)

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Effects of Sodium Citrate, Sodium Tartrate Substitution of Sodium Chloride on the Quality of Squid Surimi Gel

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Effects of Sodium Citrate, Sodium Tartrate Substitution of Sodium Chloride on the Quality of Squid Surimi Gel

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