Effect of microwave-ultrasonic combination treatment on heating-induced gel properties of low-sodium tilapia surimi during gel setting stage and comparative analysis

• DOI: 10.1016/j.lwt.2022.113386
• Publication Date: 2022-03-23T07:33:26Z
• Authors: Yuehua Ye; Xiaoyan Liu; Weidong Bai; Wenhong Zhao; Ying Zhang; Hao Dong; Zhenhui Pan
• Keywords: Low sodium

To improve the gel properties of low-sodium tilapia surimi, effects microwave-ultrasonic, single microwave, ultrasonic and traditional water-bath heating treatments on characteristics surimi in setting stage were investigated this study. Compared with other treatment groups, microwave–ultrasonic-assisted (WB-MW/US) + 1.5% NaCl group had higher strength (403.30 g cm) water-holding capacity (87.88%). LF-NMR CD spectrum analysis indicated that microwave combination increased degree protein cross-linking moisture proton density. In addition, minimal effect secondary structure. WB-MW/US+1.5% more β-sheet (27.80%) random coil content (22.30%), resulting a uniform dense spatial network structure gel. The results microwave-ultrasonic could be used as an efficient strategy for production new energy, products.