Mechanism of enhanced quality of Acetes chinensis powder-Alaska Pollock surimi: Gel properties, rheological properties, micro-structure
Qianqian Li, Jiehui Feng, Ru Jia, Huamao Wei, Tao Huang, Jinjie Zhang, Dalun Xu, Wenge Yang, Gaoshang Li
Abstract
To enhance the gel properties of Alaskan pollock surimi, the Acetes chinensis powder (ACP) with different contents (0.5-3 % w/w) was added to the surimi and its mechanisms were investigated. Results showed that adding 1.5 % ACP increased gel strength to 4198.47 g·cm, improved textural properties and storage modulus (G'), as well as reduced free water and drip loss by 49.7 % and 36.7 %, respectively. Moreover, secondary structure analysis showed a 33.5 % increase in β-sheet and a 34.7 % decrease in random coil, reflecting a more organized protein structure. This is associated with a 195.6 % increase in endogenous glutaminase activity and a 14.7 % increase in facilitated cross-linking of MHC heavy chains. ACP also promoted the unfolding of protein and the exposing of more sulfhydryl groups that converted into disulfide bonds (increased by 4.8 %). These resulted in a more compact protein structure, denser microstructure, and homogeneous gel network. In conclusion, 1.5 % ACP effectively improves surimi gel properties, offering valuable insights for optimizing thermal gelation.