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Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi.
Long, Kangyuan; Zhang, Tonghao; Park, Jae W; Park, Joodong; Yin, Tao.
Afiliação
  • Long K; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China.
  • Zhang T; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China.
  • Park JW; Oregon State University Seafood Research and Education Center, Astoria, Oregon, USA.
  • Park J; Guru Partners, Jeju, South Korea.
  • Yin T; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China.
J Sci Food Agric ; 102(15): 7136-7143, 2022 Dec.
Article em En | MEDLINE | ID: mdl-35715889
BACKGROUND: Washing is an essential process in surimi production, from which a large amount of wastewater is generated. Due to the increasing pressure of environmental protection, it is an urgent technical requirement for surimi manufacturers to reduce water usage while maintaining the quality of surimi. In this study, composition, structure and gelling properties of grass carp surimi prepared with a modified washing process (MWP) were investigated. Intermediate dehydration with various compression ratios were utilized between two washing cycles. RESULTS: Water usage and wastewater discharge were reduced significantly by 33% and 38%, respectively, when MWP was applied. As the compression ratio increased, composition of fat, cathepsins, transglutaminase and heme proteins in surimi decreased gradually. Yield, protein content and the major protein pattern of surimi were not changed, but surface hydrophobicity gradually decreased. As the compression rate increased to 1:2.0, textural values and water holding capacity of the corresponding surimi gel decreased gradually, while whiteness increased and then remained unchanged. At a higher compression ratio (>1:1.5), aggregated network and excessive free water were observed in the surimi gel. Composition and gelling properties of the MWP surimi with a compression ratio of 1:1.2-1:1.5 were equal to those of the surimi prepared under conventional three-cycle washing. CONCLUSION: Results indicated that MWP demonstrated its great potential in surimi production by dramatically reducing the usage of cold water and discharge of wastewater without scarifying surimi quality. © 2022 Society of Chemical Industry.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carpas Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carpas Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article