Study On Comparison Of Gel Quality Of Squid Surimi And Its Mixed Surimi

Squid is the key object of Chinese pelagic fishery,with the advantages of large production,high nutritional value and delicious taste.Its nutritional value is mainly reflected in the high protein content,low fat content,rich in essential amino acids and unsaturated fatty acids.With the continuous improvement of living standards,consumers’ demand for food diversity and taste is increasing day by day,but the variety of squid products is relatively small,limited to shredded squid,charcoal grilled squid,smoked squid rings,etc.,which can not fully meet the needs of consumers,and the squid processing industry has a lot of room for improvement.Surimi products are a big category in the field of aquatic products,and the development of new squid surimi products can open up the direction for the squid processing industry.Due to the characteristics of squid itself,such as a large number of proteolytic enzymes in the body,which are not conducive to the formation of gel network structure,the current research on squid surimi is mainly focused on improving its gel quality through various processing means,such as adding common gelling agents like starch,protein-based,hydrocolloids,etc.The types of objects that act differently and more processing means are to be explored.In this study,the differences in gel quality of three kinds of squid surimi were compared horizontally to provide a reference for the selection of squid surimi raw materials.On the basis of this study,the gel quality and flavor characteristics of mixed surimi(jumbo squid and two kinds of seawater fish)were investigated,and finally,the gel quality of mixed surimi was enhanced by combining ultrasonic and alkaline amino acids.1.Comparison of gel quality of three kinds of squid surimi: Jumbo squid,North Pacific squid and Argentinean squid were used as research objects to determine the gel strength,water-holding capacity,cooking loss,whiteness,dynamic rheology characteristics and chemical forces of their surimi.The results showed that the gel strength and water-holding capacity of the three types of surimi were in the order of Argentine squid > Jumbo squid > North Pacific squid,and the cooking loss in the opposite order.The dynamic rheological temperature scan showed that the storage modulus(G′)of all three surimi decreased with temperature to a minimum value of45°C,then increased to a maximum value of 75°C and then decreased again.When the second-stage heating temperature of 90°C was reached,the G′ of Argentine squid surimi was higher than that of the other two squid surimi.The ionic bonding,hydrogen bonding,and hydrophobic interactions of Argentine squid surimi were significantly stronger than those of the other two squid surimi.Gel quality,meat yield,cost and other factors comprehensively led to the conclusion that: Argentine squid is the theoretical best surimi raw material species;Jumbo squid surimi can be used as surimi raw material in actual production and processing;North Pacific squid surimi has poor gel quality and is not suitable as surimi raw material alone.2.Gel quality and flavor characteristics of mixed surimi(Jumbo squid and two kinds of seawater fish): Jumbo squid surimi was mixed with two kinds of seawater fish surimi in different ratios(5:0,4:1,3:2,2:3,1:4,0:5).The results showed that the seawater fish improved the gel quality of the squid surimi.The gel quality was better when the ratio of mixed surimi(squid: golden thread)= 2:3 and 1:4,and the ratio of mixed surimi(squid: cod)= 1:4,and the gel strength and water holding capacity were significantly higher than the rest of the ratio groups.The water distribution status showed that the relative content of immobile water inside the squid-cod mixed surimi gels increased,and more water was locked in the network structure;the transverse relaxation time of immobile water in squid-golden threadfin mixed surimi decreased,and the water was more tightly bound to the gel.Scanning electron microscope observation of the gel microstructure of the mixed surimi showed that the gel network structure was dense,with smooth surface and small internal voids.The golden threadfin surimi increased the overall whiteness of the mixed surimi,and cod reduced the overall whiteness of the mixed surimi.The blending of squid surimi could improve the flavor characteristics of seawater surimi,increase the freshness and volatile compound species,and contribute to the abatement of fishy taste.The cost of the three ingredients in descending order is: cod > golden threadfish > Jumbo squid.Adding a small amount of squid surimi can reduce the cost of seawater fish and does not have a large impact on its gel quality.After comprehensive consideration,the mixed surimi(Jumbo squid mixed with golden threadfish in the ratio of 2:3)was selected for the subsequent experiments.3.Effect of ultrasound combined with alkaline amino acids on the gel quality of low-salt mixed surimi: A three-factor,three-level orthogonal test was conducted to select three factors with different ultrasound stages(A),the proportion of alkaline amino acids(B)and the amount of Na Cl added(C),and the gel strength was used as the index of investigation.The results showed that the order of influence of three kinds of factor on gel strength was A>B>C,and the optimal combination was A2B3C3,i.e.,a section of heating stage sonication,alkaline amino acid mixture ratio 1:8(L-lysine addition 0.1%,L-arginine addition 0.8%),and Na Cl addition 2%.The results of the validation test showed that the gel strength,textural properties,and water-holding capacity of the optimized group were improved,cooking losses were reduced,and the gel quality of the surimi was significantly improved compared with the control group of mixed surimi containing only 2% Na Cl without processing treatment.