Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi
The effect of passion fruit peel powder (1%、2%、3%、4%、5%) on gel properties of non-rinsed tilapia surimi was investigated. The whiteness, TPA, gel strength, water holding capacity (WHC), cooking loss rate, and water migration were analyzed. The results showed that the hardness, gel strength and WHC o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120308 |
| _version_ | 1828093833136570368 |
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| author | Yuyu HANG Shuchi YU Wenhui SHANG Dan QI |
| author_facet | Yuyu HANG Shuchi YU Wenhui SHANG Dan QI |
| author_sort | Yuyu HANG |
| collection | DOAJ |
| description | The effect of passion fruit peel powder (1%、2%、3%、4%、5%) on gel properties of non-rinsed tilapia surimi was investigated. The whiteness, TPA, gel strength, water holding capacity (WHC), cooking loss rate, and water migration were analyzed. The results showed that the hardness, gel strength and WHC of surimi gel significantly increased with increasing addition of passion fruit peel powder up to 4%, and then the hardness, gel strength and WHC declined, while the cooking loss rate decreased first and then increased, the whiteness gradually decreased. Further analyses in low-field NMR revealed that passion fruit peel powder could change the transverse relaxation time, enhanced the combination with water and altered the distribution of different water categories. The addition of passion fruit peel powder changed the water state in surimi gel. The proportion of bound water and non-easy flowing water increased, and the proportion of free water decreased. The change was most obvious when the addition amount was 4%. Based on the above results, addition of 4% passion fruit peel powder was most beneficial to improve the gel characteristics of non-rinsed tilapia surimi. |
| first_indexed | 2024-04-11T06:49:56Z |
| format | Article |
| id | doaj.art-2b5751458f4d4bdfb7aec9c9b24b10de |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:49:56Z |
| publishDate | 2022-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-2b5751458f4d4bdfb7aec9c9b24b10de2022-12-22T04:39:14ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-10-014319929710.13386/j.issn1002-0306.20211203082021120308-19Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia SurimiYuyu HANG0Shuchi YU1Wenhui SHANG2Dan QI3College of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, ChinaCollege of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, ChinaCollege of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, ChinaCollege of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, ChinaThe effect of passion fruit peel powder (1%、2%、3%、4%、5%) on gel properties of non-rinsed tilapia surimi was investigated. The whiteness, TPA, gel strength, water holding capacity (WHC), cooking loss rate, and water migration were analyzed. The results showed that the hardness, gel strength and WHC of surimi gel significantly increased with increasing addition of passion fruit peel powder up to 4%, and then the hardness, gel strength and WHC declined, while the cooking loss rate decreased first and then increased, the whiteness gradually decreased. Further analyses in low-field NMR revealed that passion fruit peel powder could change the transverse relaxation time, enhanced the combination with water and altered the distribution of different water categories. The addition of passion fruit peel powder changed the water state in surimi gel. The proportion of bound water and non-easy flowing water increased, and the proportion of free water decreased. The change was most obvious when the addition amount was 4%. Based on the above results, addition of 4% passion fruit peel powder was most beneficial to improve the gel characteristics of non-rinsed tilapia surimi.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120308passion fruit pee powdernon-rinsed tilapiasurimi gelgelation characteristics |
| spellingShingle | Yuyu HANG Shuchi YU Wenhui SHANG Dan QI Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi Shipin gongye ke-ji passion fruit pee powder non-rinsed tilapia surimi gel gelation characteristics |
| title | Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi |
| title_full | Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi |
| title_fullStr | Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi |
| title_full_unstemmed | Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi |
| title_short | Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi |
| title_sort | effect of passion fruit peel powder on the gelation characteristics of non rinsed tilapia surimi |
| topic | passion fruit pee powder non-rinsed tilapia surimi gel gelation characteristics |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120308 |
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