FEATURES OF MICROSTRUCTURE FORMATION PROCESS OF CARP SURIMI GEL DEPENDING ON THE MODES OF THE TECHNOLOGICAL TREATMENT
Journal Title: Вестник Астраханского государственного технического университета. Серия: Рыбное хозяйство - Year 2014, Vol 0, Issue 1
Abstract
The results of comparative evaluation of the microstructure of common carp (Cyprinus carpio) gel, washed by electro activated water systems and water according to the data of scanning micros-copy, taking into account moisture content, are presented. The protein matrix of suvari gels ob-tained at 35 °С and modori obtained at 65 °С from surimi, washed with water, anolyte and ca-tholyte are described. The protein matrix suvari from minced fish tissues, washed with anolyte and catholyte are superior in terms of organization to that washed with water and have a higher mois-ture content by 4 %. Modori gels obtained with ECA systems are characterized by a high micro-structure orderliness and a mass fraction of moisture, fewer cavities in comparison with their analogues obtained by water application. Preliminary introduction of sodium chloride into the surimi improves suvari gel formation at low temperatures but increases modorization phenomenon, ac-companied by intense moisture releasing. The comparative evaluation of the amount of polygonal structures per unit of the area of the studied suvari and modori options is made. The functional relationship between the quantity of polygonal structures and suvari moisture mass fraction is revealed. This dependence for modori gels is missing. The benefits of ECA systems for washing minced raw fish are proved, as they allow effectively correcting the microstructural characteristics of the ob-tained fish gels.
Authors and Affiliations
Tatyana Maevskaya, Alexey Vinnov, Natalia Dolganova
Keywords
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