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Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality

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Abstract

Washing is a key process in surimi processing, whereby lipids, water-soluble proteins, pigments, and other factors that impede gel formation are separated from the fish. However, this process significantly reduces the meat yield of raw fish and destroys its nutrients, generating more organic wastewater. To enhance the process efficiency, ultrasound is used to assist washing process. This study aims to investigate the effects of ultrasound-assisted washing at different power levels (0 W, 150 W, 250 W, 350 W, and 450 W) on the quality, biochemical characteristics, protein conformation and gel-forming ability of surimi from silver carp. The results showed that ultrasound-assisted washing could increase yield by over 4% and reduce crude fat content by approximately 0.5% than control group. Protein secondary structure indicated that ultrasonic treatment of 250 W didn’t cause significant loss of α-helix. Moreover, the gel strength of 450 W group was roughly 17% more than that in control group. 250 W ultrasound-assisted washing was the most effective and significantly improved the productivity and quality of surimi.

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Data availability

The authors declare that the data supporting the findings of this study are available within the paper. If any raw data files is needed in another format, they are available from the corresponding author upon reasonable request.

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Funding

The authors are grateful for the financial support from the Shanghai Ocean University Education Foundation (grant number X-0008–21-0001).

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Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China

    Zeyu Song, Songxing Zhang, Xinjuan Qi, Mingyu Yin & Xichang Wang

  2. Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China

    Zeyu Song, Songxing Zhang, Xinjuan Qi, Mingyu Yin & Xichang Wang

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  1. Zeyu Song
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Contributions

Zeyu Song: Conceptualization; Data curation; Formal analysis; Funding acquisition; Investigation; Project administration; Writing-original draft; Writing-review and editing. Songxing Zhang: Data curation; Formal analysis; Investigation. Xinjuan Qi: Formal analysis; Funding acquisition; Validation. Mingyu Yin: Formal analysis; Funding acquisition; Validation; Writing-review and editing. Xichang Wang: Conceptualization; Funding acquisition; Investigation; Writing-review and editing.

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Correspondence to Mingyu Yin or Xichang Wang.

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Song, Z., Zhang, S., Qi, X. et al. Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality. Food Biophysics (2024). https://doi.org/10.1007/s11483-024-09843-9

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