Partager

Évaluation de la qualité du gel et des propriétés de stockage du gel de surimi Hypophythalmichthys molitrix préparé avec du gallate d'épigallocatéchine soumis à de multiples cycles de congélation-décongélation.

Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles.

Auteurs : TIAN Z., JIANG X., XIAO N., ZHANG Q., SHI W., GUO Q.

Type d'article : Article de périodique

Résumé

Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added without EGCG were seriously destroyed during F-T cycles. The addition of EGCG could inhibit the decline of texture and gel strength. Moreover, EGCG has effect on inhibiting the microbial growth and the formation of off-odor compounds such as total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA). Low-field nuclear magnetic resonance (LF-NMR) and water-holding capacity (WHC) results showed that immobilized water migrated to free water with the extension of F-T cycles. The scanning electron microscope (SEM) observed denser protein networks and smaller holes from the surimi gels added with EGCG. However, excessive (0.03%) EGCG showed the loose network structure and moisture loss. Overall, EGCG in 0.01–0.02% addition was good for resisting damage of surimi gels during F-T cycles.

Documents disponibles

Format PDF

Pages : 14 p.

Disponible

Gratuit

Télécharger

Détails

  • Titre original : Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles.
  • Identifiant de la fiche : 30030381
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Foods - vol. 11 - n. 11
  • Éditeurs : MDPI
  • Date d'édition : 06/2022
  • DOI : http://dx.doi.org/10.3390/foods11111612

Liens


Voir d'autres articles du même numéro (6)
Voir la source

Indexation