Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

• Main Authors: Xia Gao, Yaru Xie, Tao Yin, Yang Hu, Juan You, Shanbai Xiong, Ru Liu
• Format: Article
• Language: English
• Published: Elsevier 2021-01-01
• Series: Ultrasonics Sonochemistry
• Subjects: High intensity ultrasound; Salt content; Surimi; Gelation property; Intermolecular interaction
• Online Access: http://www.sciencedirect.com/science/article/pii/S1350417720301371

Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm−2). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0–2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4–5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0–2% NaCl), but was harmful for high-salt (4–5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.