Abstract：
Epigallocatechin gallate (EGCG) with concentrations of 0-0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added without EGCG were seriously destroyed during F-T cycles. The addition of EGCG could inhibit the decline of texture and gel strength. Moreover, EGCG has effect on inhibiting the microbial growth and the formation of off-odor compounds such as total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA). Low-field nuclear magnetic resonance (LF-NMR) and water-holding capacity (WHC) results showed that immobilized water migrated to free water with the extension of F-T cycles. The scanning electron microscope (SEM) observed denser protein networks and smaller holes from the surimi gels added with EGCG. However, excessive (0.03%) EGCG showed the loose network structure and moisture loss. Overall, EGCG in 0.01-0.02% addition was good for resisting damage of surimi gels during F-T cycles.
摘要：
添加浓度为0-0.03％的表没食子儿茶素没食子酸酯（EGCG）以制造鱼糜凝胶，分别,同时研究了冻融（F-T）循环对凝胶质量和储存特性指标的影响。结果表明，在F-T循环过程中，不添加EGCG的鱼糜凝胶的凝胶质量和储存性能受到严重破坏。EGCG的加入可以抑制质构和凝胶强度的下降。此外，EGCG具有抑制微生物生长和恶臭化合物如总挥发性碱性氮(TVB-N)和丙二醛(MDA)的形成的作用。低场核磁共振（LF-NMR）和持水量（WHC）结果表明，随着F-T循环的延长，固定化水迁移到自由水。扫描电子显微镜（SEM）观察到添加EGCG的鱼糜凝胶的蛋白质网络更致密，孔更小。然而,过量(0.03%)的EGCG表现出松散的网络结构和水分流失。总的来说,添加0.01-0.02％的EGCG可以很好地抵抗F-T周期中鱼糜凝胶的破坏。
