Application of biopolymers for improving the glass transition temperature of hairtail fish meat

作者：Yu, Haixia; Yang, Shuibing; Yuan, Chunhong; Hu, Qinglan; Li, Yuan; Chen, Shiguo; Hu, Yaqin^*

来源：Journal of the Science of Food and Agriculture, 2018, 98(4): 1437-1443.

DOI：10.1002/jsfa.8611

• glass transition
• biopolymers
• response surface methodology
• fish meat paste
• gel strength

BACKGROUNDGlass transition temperature (T-g) and food moisture content are closely related, especially in foods with a high moisture content, such as surimi products. In order to improve storage condition and maintain food quality, the influence of six biopolymers on the T-g of hairtail fish meat paste was investigated by differential scanning colorimetry. @@@ RESULTSSamples were stored at -8 degrees C (>T-g), -14 degrees C (T-g) and -18 degrees C (<T-g) for 105days. The results showed that trehalose, maltodextrin and xanthan could obviously improve the T-g of the hairtail fish meat paste. Trehalose at 4.1% (w/w), maltodextrin at 5.0% and xanthan at 0.41% were determined as the optimum amounts, with the predicted value of T-g to be -14.1 degrees C. The total viable counts (TVC) and total volatile basic nitrogen (TVB-N) of samples stored at -14 and -18 degrees C were much lower and the gel strength and whiteness maintained much better than those of -8 degrees C. @@@ CONCLUSIONAddition of biopolymers could effectively restrain the increase in TVC and TVB-N, as well as the dropping of gel strength and whiteness of fish meat paste during storage. A mixture of the biopolymers could improve T-g and showed great potential in the preservation of hairtail meat products.

• 出版日期2018-3-15
• 单位浙江大学