Comparison of the quality of surimi gel from three squid species

Abstract

Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value of 45 ℃, then increased to a maximum value of 75 ℃ and decreased again. The G′ of Illex argentinus surimi was higher than the other two kinds of squids when the second stage heating at 90 ℃.The ionic bonding, hydrogen bonding, and hydrophobic interactions of Illex argentinus surimi gel were significantly stronger than the other two kinds of squids. Conclusion: Illex argentinus surimi is the best raw material for squid surimi products; and the production needs to use auxiliary means to improve the gel quality according to the different characteristics of the three kinds of squid surimi.

Keywords

• squid
• type
• surimi
• gel properties
• rheology