Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances

• Published in: Journal of food engineering 2024-06, Vol.371, p.111975, Article 111975
• Main Authors: Luo, Xiaoying, Huang, Kang, Lei, Yuelei, An, Yueqi, Xiong, Shanbai, Hu, Yang
• Format: Article
• Language: English
• Subjects: Liquid nitrogen spray freezing; Microstructure; Surimi gel; Taste substances; X-Micro-CT
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2024.111975

This study quantitatively examined the changes in ice crystals, three-dimensional network structure, and taste substances of surimi gels subjected to different treatments, and the correlation between the physicochemical properties and taste characteristics of the gel was constructed. The findings indicated that water migration is a crucial factor influencing changes in taste substances, and ice crystal-induced structural deterioration was directly related to taste release. Freezing-induced ice crystal growth led to mechanical damage to the network, resulting in water migration. Furthermore, significant differences occurred in taste among different groups, and the LN-80 °C group had a similar taste to that of the control group. Freezing reduced the umami substances while increasing the accumulation of off-flavors. The release of acid bitterness of gels can be minimized by increasing the gel's cross-linking degree and lowering the liquid nitrogen spray's freezing temperature. This study offers a theoretical foundation for advancing freezing technologies for surimi products. •X-Micro-CT quantified the ice crystals and three-dimensional network of surimi gels.•Ice crystal damage to the structure was lessened by lowering the LN spray temperature.•The dense network created by ε-(γ-Glu)-Lys cross-linking enhanced the gel structure.•Advisable increasing cross-linking degree preserved the taste characteristics of gels.