Abstract Past studies have reported that microwave heating (MW) usually leads to higher cooking loss and texture deterioration in surimi processing. The objective of this study was to evaluate the effects of different microwave heating methods on surimi gel properties. Compared to traditional two steps water bath heating method (WB), using microwave heating to replace the first step of water bath heating would lead to the deterioration of surimi quality. By contrast, using microwave heating to replace the second step of water bath heating could significantly improve gel strength and water holding capacity. Microwave heating contributed to gelation and promoted the cross-linking of proteins via disulfide and non-disulfide covalent bonds. From scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), microwave heating coupled to the traditional water heating method resulted in more compact network structures. Although the favorable gel strength was obtained by both the time-dependent mode and temperature preservation mode, CLSM three-dimensional micrographs revealed that the time-dependent mode contributed to shrinkage and rough surfaces. Therefore, the rapid heating rate of microwave results in the aggregation of proteins with superior texture, and the temperature-preservation mode results in desirable morphology and improved texture.

中文翻译：

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微波结合传导加热对鱼糜品质和形态的影响

摘要 过去的研究报告称，微波加热 (MW) 通常会导致鱼糜加工中更高的蒸煮损失和质地变质。本研究的目的是评估不同微波加热方法对鱼糜凝胶特性的影响。与传统的两步水浴加热法（WB）相比，用微波加热代替第一步水浴加热会导致鱼糜品质变差。相比之下，使用微波加热代替水浴加热的第二步可以显着提高凝胶强度和保水能力。微波加热有助于凝胶化并通过二硫键和非二硫键共价键促进蛋白质的交联。从扫描电子显微镜（SEM）和共聚焦激光扫描显微镜（CLSM），微波加热与传统的水加热方法相结合，形成了更紧凑的网络结构。虽然时间依赖模式和保温模式都获得了良好的凝胶强度，但 CLSM 三维显微照片显示时间依赖模式有助于收缩和粗糙表面。因此，微波的快速加热速率导致具有优良质地的蛋白质聚集，并且保温模式导致理想的形态和改善的质地。CLSM 三维显微照片显示时间依赖模式导致收缩和粗糙表面。因此，微波的快速加热速率导致具有优良质地的蛋白质聚集，而保温模式导致理想的形态和改善的质地。CLSM 三维显微照片显示时间依赖模式导致收缩和粗糙表面。因此，微波的快速加热速率导致具有优良质地的蛋白质聚集，并且保温模式导致理想的形态和改善的质地。