The Gelation Properties of Tilapia Minced Meat Induced by Glucono-δ-Lactone under Low Temperature

PurposeTilapia minced surimi mediated by glucono-δ-lactone (GDL) were investigated during low-temperature.

MethodsThe tilapia (Oreochromis niloticus) minced meat was used as the research object, in order to elucidate the acid induced gelation properties of tilapia minced meat under low-temperature. The addition amount of GDL (0, 0.8%, 1.6%, 2.4%, 3.2%) was added at 4 ℃ for 24 h, then the pH, SDS-PAGE, free sulfhydryl, chemical interactions and gel properties were measured.

ResultsDuring the process of low-temperature acid induced gel formation of tilapia minced meat, as the GDL addition amount increased, the intensity of myosin heavy chain (MHC) decreased, while the free sulfhydryl was decreased firstly and then increased. Although GDL contributed to the formation of disulfide bonds, the content of disulfide bond showed no significant difference (P>0.05) when adding 0.8%-3.2% GDL. The content of nonspecific associations, ionic bond and hydrogen bond decreased while hydrophobic interaction increased when GDL was added. The breaking strength of minced meat gels reached the highest when 2.4% GDL was added; the depression depth reached the highest when 1.6%-3.2% GDL was added, and there was no significant difference among them (P>0.05). Meanwhile, the addition of GDL increased the water holding capacity and whiteness of minced meat surimi gels.

ConclusionsThe addition of 2.4% GDL to tilapia minced meat was beneficial to obtain good quality surimi gel products.