Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Rheological Properties of Raw Mixtures
2.3. Preparation of Texturized Extrudates
2.4. Color and Thickness
2.5. Tensile Properties
2.6. Microstructure
2.7. Low−Field Nuclear Magnetic (LF−NMR) Resonance Measurements
2.8. Fourier Transform Infrared Spectroscopy (FT−IR) Determination
2.9. Sensory Evaluation of Flavor
2.10. E—Tongue Analysis
2.11. E—Nose Analysis
2.12. Statistical Analysis
3. Results and Discussion
3.1. Rheological Properties of Raw Materials
3.2. Appearances, Color and Thickness
3.3. Tensile Properties
3.4. Microstructure
3.5. Analysis of Water Status
3.6. Analysis of Protein Secondary Structure by FT-IR
3.7. Mechanism Explanation on the Structural Properties of Extrudates
3.8. Sensory Evaluation of Flavor
3.9. E—Tongue Analysis
3.10. E—Nose Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Surimi to Soybean Flour Ratio | L* | a* | b* | W* | Thickness (mm) |
---|---|---|---|---|---|
0:10 | 75.40 ± 0.01 d | 1.53 ± 0.29 a | 39.36 ± 0.33 a | 53.56 ± 0.16 e | 0.415 ± 0.009 a |
1:9 | 77.45 ± 0.26 c | −0.47 ± 0.22 b | 39.23 ± 0.27 a | 54.75 ± 0.11 d | 0.405 ± 0.017 a |
2:8 | 78.34 ± 0.16 b | −1.31 ± 0.05 c | 38.01 ± 0.11 b | 56.24 ± 0.01 c | 0.375 ± 0.017 b |
3:7 | 80.26 ± 0.18 a | −2.04 ± 0.13 d | 36.60 ± 0.09 c | 58.35 ± 0.02 b | 0.355 ± 0.009 b |
4:6 | 79.94 ± 0.16 a | −1.95 ± 0.12 cd | 35.33 ± 0.50 d | 59.32 ± 0.52 a | 0.325 ± 0.009 c |
Surimi to Soybean Flour Ratio | T2/(ms) | A2/(%) | ||||
---|---|---|---|---|---|---|
T2b | T21 | T22 | A2b | A21 | A22 | |
0:10 | 0.26 ± 0.01 bc | 4.92 ± 0.01 c | 125.26 ± 2.17 ab | 9.78 ± 0.48 a | 83.30 ± 0.16 bc | 6.92 ± 0.08 a |
1:9 | 0.27 ± 0.02 b | 5.21 ± 0.06 b | 129.67 ± 2.24 ab | 9.22 ± 0.64 ab | 83.65 ± 0.51 b | 7.14 ± 0.04 a |
2:8 | 0.30 ± 0.01 ab | 5.74 ± 0.13 ab | 132.65 ± 0.73 a | 8.84 ± 0.17 ab | 84.26 ± 0.14 ab | 6.90 ± 0.17 ab |
3:7 | 0.32 ± 0.02 a | 6.33 ± 0.18 a | 130.92 ± 2.02 a | 8.42 ± 0.34 b | 84.53 ± 0.69 ab | 6.05 ± 0.07 c |
4:6 | 0.32 ± 0.01 a | 6.59 ± 0.12 a | 131.20 ± 0.72 a | 8.34 ± 0.11 b | 85.52 ± 0.28 a | 6.14 ± 0.21 c |
Sample | Surimi to Soybean Flour Ratio | Secondary Structure/(%) | |||||
---|---|---|---|---|---|---|---|
β1 | β-Sheet | Random Coil | α-Helix | β-Turns | β2 | ||
Raw materials | Surimi | 8.06 ± 0.10 c | 18.22 ± 0.03 bc | 23.46 ± 0.30 a | 23.22 ± 0.10 a | 16.57 ± 0.11 ab | 10.46 ± 0.16 ab |
Soybean flour | 8.76 ± 0.03 b | 18.62 ± 0.05 b | 22.10 ± 0.07 b | 21.93 ± 0.03 b | 17.13 ± 0.05 a | 11.46 ± 0.07 a | |
Extrudates | 0:10 | 12.41 ± 0.01 ab | 20.03 ± 0.11 a | 21.36 ± 0.21 c | 20.32 ± 0.15 c | 15.64 ± 0.07 bc | 10.24 ± 0.02 ab |
1:9 | 13.33 ± 0.10 a | 20.54 ± 0.03 a | 21.65 ± 0.01 bc | 20.25 ± 0.15 c | 14.85 ± 0.14 c | 9.38 ± 0.13 bc | |
2:8 | 12.85 ± 0.17 a | 19.94 ± 0.21 a | 21.50 ± 0.25 bc | 20.37 ± 0.02 c | 15.45 ± 0.25 bc | 9.89 ± 0.39 b | |
3:7 | 12.81 ± 0.14 a | 20.13 ± 0.13 a | 21.59 ± 0.06 bc | 20.39 ± 0.02 c | 15.26 ± 0.16 bc | 9.83 ± 0.03 b | |
4:6 | 12.94 ± 0.08 a | 20.35 ± 0.13 a | 21.74 ± 0.11 bc | 20.37 ± 0.15 c | 15.12 ± 0.01 bc | 9.47 ± 0.17 bc |
Surimi to Soybean Flour Ratio | 0:10 | 1:9 | 2:8 | 3:7 | 4:6 |
---|---|---|---|---|---|
Taste | 3.85 ± 0.76 cd | 4.68 ± 1.06 c | 5.70 ± 0.85 b | 6.14 ± 1.62 ab | 6.67 ± 1.14 a |
Odor | 3.64 ± 1.21 c | 5.43 ± 1.34 b | 6.78 ± 1.12 a | 6.35 ± 1.25 ab | 5.82 ± 0.84 b |
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Li, X.; Zhang, T.; An, Y.; Yin, T.; Xiong, S.; Rong, H. Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. Foods 2022, 11, 3640. https://doi.org/10.3390/foods11223640
Li X, Zhang T, An Y, Yin T, Xiong S, Rong H. Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. Foods. 2022; 11(22):3640. https://doi.org/10.3390/foods11223640
Chicago/Turabian StyleLi, Xiaodong, Tonghao Zhang, Yueqi An, Tao Yin, Shanbai Xiong, and Hongshan Rong. 2022. "Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio" Foods 11, no. 22: 3640. https://doi.org/10.3390/foods11223640
APA StyleLi, X., Zhang, T., An, Y., Yin, T., Xiong, S., & Rong, H. (2022). Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. Foods, 11(22), 3640. https://doi.org/10.3390/foods11223640