The Gelatin Properties Of Closed Shell Muscle From Chlamys Farreri And Scallop Sausage Development

Chlamys farreri is one of the three economically cultivated shellfish in China.The nutritious and tasty shellfish is deeply loved by people.At present,scallops are mainly sold in the form of fresh and freeze-dried products,and there are fewer deeply processed products,which are difficult to meet consumer demand.Surimi products are easy to eat and nutritious.They have become more and more important in the food industry in recent years with huge potential.The high moisture content and poor gelling properties of the scallop closed muscles have affected the development of scallop meat products to some extent.Therefore,the effects of soy protein isolate(SPI)and glutamine transaminase(TGase)on the gel properties of closed shell muscle from Chlamys farreri were analyzed,and the formula of scallop sausages was initially determined,which provides a basis for the development of new scallop foods.The main conclusions are as follows:(1)The addition of SPI could increase the gel strength and water holding capacity,and improve the texture characteristics of the Chlamys farreri meat.When the amount of SPI is2%,the gel strength,water holding capacity,hardness and the chewiness reached the maximum value.The electrophoresis spectrum showed that the myosin heavy chain(MHC)band was deep and the degradation of myofibrillar protein by endogenous enzymes in shellfish was inhibited when SPI was added.The results of light microscopy and scanning electron microscopy suggested that when SPI was added at 2% or 3%,the structure of gel was denser and the pores were smaller.The addition of SPI had a reducing effect on the whiteness of Chlamys farreri meat,and it should not be added in large quantities in practical applications.(2)The addition of TGase could significantly increase the gel strength(p < 0.05)and improve the texture characteristics,but it had no effect on the whiteness of Chlamys farreri meat.The electrophoresis spectrum showed that TGase could promote the cross-linking of scallop protein.When the TGase was added at 0.4%,the gel strength,water holding capacity,hardness,and chewiness of the Chlamys farreri meat reached the maximum,and the network structure is closer.(3)The gel strength,water holding capacity and texture characteristics of the experimental group supplemented with SPI and TGase were higher than those of the experimental group added separately.The results of electrophoresis spectrum showed that TGase could promote the cross-linking of SPI and scallop protein and offset the negative effect of excessive SPI.The microstructure showed that the optimal effect was achieved when SPI and TGase was combined.Moreover,the gel strength of Chlamys farreri meat reached to the maximum value and the gel characteristics were optimal when 4% SPI and0.4% TGase was added.(4)The Nemipterus virgatus surimi,chicken meat and cassava starch could improve gel strength,texture characteristics,whiteness and sensory score of scallop sausage.The basis formula of scallop sausage was optimized by measuring gel strength in combination with sensory evaluation,namely: 36% scallop meat,22% Nemipterus virgatus surimi,16%water,11% chicken meat,3% cassava starch,3% SPI,2.5% soft sugar,2.5% cooking wine,2% salt,1.3% monosodium glutamate,0.4% deodorized powder,0.3% TGase.