Effect of the jujube contents on the gel properties of surimi －based product
HOU Yu
HUANG Jianlian
FU Xuan
YI Shumin
LI Jianrong
YU Jianyang
Abstract：In this paper,jujube and surimi －based production as the research object ,explore different a－mount of jujube added effect on gel properties of surimi －based production and to determine the optimum adding a－mount, jujube 0%as blank control group , gel strength, pH, whiteness, water holding capacity , cooking loss and microstructure evaluation index to analyze the different jujube adding quantity (1.25%,2.50%,3.75%,5.00%, 6.25%)impact on the gel properties of surimi －based production, at the same time, combined with the electron－ic nose and electronic tongue technical analysis the influence of jujube flavor characteristics of surimi －based production.The results showed that when the addition amount of jujube was 1.25%, the gel strength reached the maximum 5505.4 g· mm, which was 32.3%; higher than the control group.The water holding capacity reached the maximum value of 83.7%, and the cooking loss reached the minimum value of 4.0%.The pH value of surimi gel gradually decreased with the increase of the content of jujube .When the content of jujube was 6.25%,the low－est value was 6.95;In respect of flavor characteristics , The total contribution rate of electronic nose was 98. 14%.Both bitterness and umami showed an increasing tendency.
Keywords：Nemipterus virgatus surimijujubesurimi－based productiongel properties
Publication Date：2019-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 224-231 )