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Enhancement of the Gelation Properties of Surimi from Yellowtail Seabream (Parargyrops edita, Sparidae) with Chinese Oak Silkworm Pupa, Antheraea pernyi

Zhu, Jialin, Fan, Daming, Zhao, Jianxin, Zhang, Hao, Huang, Jianlian, Zhou, Wenguo, Zhang, Wenhai, Chen, Wei
Journal of food science 2016 v.81 no.2 pp. E396
Antheraea pernyi, Sparidae, active ingredients, deformation, fractal dimensions, freeze drying, gel strength, gelation, gels, microstructure, myosin heavy chains, proteinases, pupae, silkworms, storage quality, surimi
In this study, the textural properties and micromechanism of yellowtail seabream (Parargyrops edita, Sparidae) surimi, with and without Chinese oak silkworm pupa homogenate (SPH), were investigated at different levels. The fresh, freeze‐dried, and oven‐dried SPH all showed a gel‐enhancing ability in suwari (40/90 °C) and modori (67/90 °C) gels, in a concentration‐dependent manner. Though the drying treatments can improve the storability of SPH, compared with fresh, the effect of the active substance was weakened. Suwari and modori gels added with 5%(w/w, whole product) fresh SPH had the increase in breaking force and deformation by 37.39% and 47.98%, and 85.14% and 78.49%, respectively, compared with the control gel (without SPH addition). The major myofibrillar protein, especially myosin heavy chain (MHC), was better retained by the addition of SPH. Compared the control group, a finer, denser, and more ordered 3‐dimensional gel network microstructure was obtained, and different Df (Fractal dimension) was analyzed by using the box count method. This was found in all samples from 2.838 to 2.864 for suwari gels and 2.795 to 2.857 for modori gels, respectively. Therefore, the modori of yellowtail seabream surimi, linked with endogenous proteases, could be retarded in the presence of SPH, leading to an increase in gel strength.