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期刊论文
Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage
Food Research International,2021,145(110424):- | 2021年05月11日
Microbial, physicochemical, rheological, and microstructural changes of surimi prepared by pH shift methods and the traditional water-washing method during cold storage were investigated. The starting aerobic mesophilic count (AMC) of pH shift surimi was around 1 log CFU/g lower than water-washed surimi, suggesting antimi- crobial effects of the pH shift. All samples could be stored for 5 to 6 days based on the AMC results. Throughout count (AMC) of pH shift surimi was around 1 log CFU/g lower than water-washed surimi, suggesting antimi- crobial effects of the pH shift. All samples could be stored for 5 to 6 days based on the AMC results. Throughout the storage, the gel strength of alkaline-treated surimi increased from 204.2 to 491.9 g, while water-washed surimi decreased from 462.1 to 172.9 g. After the storage, alkaline-treated surimi showed lower total volatile basic nitrogen (TVB-N) value and smaller network hole size that was suitable for incorporation of moisture and starch. It also remained its rheological properties comparing with acid-treated surimi, with better odour prop- erties, less protein degradation, and better network formation. The results indicate that alkaline-treated surimi is more suitable for cold storage.
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