Combination model for the spatial partition of surimi protein

鱼糜蛋白质

FoodHydrocolloids19(2005)761–768

doc.xuehai.net

Combinationmodelforthespatialpartitionofsurimiprotein

andhydroxylpropylmethylcellulose

Hui-HuangChena,*,Lin-HueyFernga,Su-DerChena,Wen-ChiehSuna,Yi-ChuanLeeb

a

DepartmentofFoodScience,NationalIlanUniversity,1Sec.1,ShenNungRoad,Ilancity,Ilancounty26041,Taiwan,ROC

b

DepartmentofAnimalScience,NationalIlanUniversity,1Sec.1,ShenNungRoad,Ilancity,Taiwan,ROC

Received14May2004;revised11July2004;accepted22September2004

Abstract

Theobjectivesofthisstudyweretoinvestigatethecombinationmodelofhydroxylpropylmethylcellulose(HPMC)addedwithsurimiproteingel.HPMCformsandadditiontimingapparentlyaffectedthestructuralgeometryofthecombinationgelmatrixandresultedinthevariationinrigidity,thermalstabilityandgelstrength.Uponviewingofthescanningelectronmicroscopy(SEM)photographs,thehorsemackerelsurimidisplayedalargeholesandsmoothproteinmatrix,while,theHPMCaddedsurimidisplayedaporousorroughstructure.Accordingtothermalgelationandmicrostructureanalysis,the llingeffectexistedinHPMCaddedsurimi.HPMCexistedasdispersedparticlesinHPBC(HPMCpowderaddedbeforechopping)andHPDC(HPMCpowderaddedduringchopping)surimi.HPMCremainedsolubleintheinterstitial uidofthesurimigelmatrixinHGBC(HPMCgeladdedbeforechopping)andHGDC(HPMCgeladdedduringchopping)surimi.Thesefour‘simple’ lledgelsturnedto‘complex’ lledgelsduringtheprocessofthermalgelationcausedbycertaininteractionofthegelledHPMCandproteingelmatrix.HGAC(HPMCgeladdedafterchopping)surimiformedaninterpenetratingstructuretogetherwithagellingproteinandagellingHPMC.q2004ElsevierLtd.Allrightsreserved.

Keywords:HPMC;Horsemackerel;Surimi;Combinationgelation;Microstructure

1.Introduction

Polysaccharideshavebeenextensivelyusedinmeatproductmanufacturingtoprovidetheemulsifying,viscousandgelationpropertiesinsuchproducts(Chin,Keeton,Longnecker,&Lamkey,1998;Glicksman,1991).Amongthem,starchisthemostwidelyused‘ ller’ingredientinsurimiproducts.Thegelatinizedandexpandedstarchgranulescausepressuretobeexertedonthesurimiproteinmatrix.Thiscompressioneffectresultsina rmerandslightlycohesivegelmatrixeventhoughtheinteractionbetweenthestarchandproteinisweak(Isoetal.,1985;Kong,Ogawa,&Iso,1999;Lee&Kim,1986;Wu,Lanier,&Hamann,1985;Yamazawa,1990).

*Correspondingauthor.Tel.:C88639357400x824;fax:C88639310722.

E-mailaddress:hhchen@niu.edu.tw(H.-H.Chen).0268-005X/$-seefrontmatterq2004ElsevierLtd.Allrightsreserved.

doi:10.1016/j.foodhyd.2004.09.008

Consumerinterestinreduced-fatandreduced-caloriefoodshasledtoanexpandeduseofsomepolysaccharidesgumsasafoodingredient.Inourpreviousstudy,fourkindsofpolysaccharides,includingkonjac,hydroxylpropylmethyl-cellulose(HPMC),curdlanandgellangum,wereaddedasgelation-aidmaterialsforthepreparationofhorsemackerelsurimi.Adecreaseintheon-settemperatureofthe rst-heatgelationandresolutiondegreewasnotedfortheproducedsurimicontainingthesepolysaccharides(Chen,2000).

Inmostcase,theaddedingredientswillbeentrappedwithinthesurimiproteingelmatrixandthus llthegel,exertingtheirfunctionaleffectsthroughin uencingtheformationofthecontinuoussurimigelmatrixduringheat-inducedgelationormodifyingtheviscosity,mobilityandotherpropertiesoftheaqueousphase.Furthermore,theingredientsmaypossiblyin uencethetextureandappear-anceofthesurimiproductsbyvirtueoftheirparticlesize,distribution,rheologicalpropertiesandrelativevolume

第1页下一页