Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis

The microstructure of a surimi product determines its quality. Dense phase carbon dioxide (DPCD) can induce surimi gel formation, and the gel strength of the product are significantly better than that of heat-induced gels. The study analysed the changes of the surimi from golden pompano gel strength during the process of DPCD-induced gelation, and the changes of microstructure based on quantitative analysis of scanning electron microscope (SEM) image using ImageJ 1.42 software. The correlations between gel strength and microstructure was investigated. The results showed that the DPCD treatment significantly increased the cross-linking degree (CLD) and gel strength of surimi, compared with the raw surimi. The CLD and gel strength of surimi increased with the increase of DPCD treatment pressure, temperature and time. Quantitative microscopic analysis revealed that the number of pores (n) in the surimi gels increased and then decreased. The apparent porosity (ƞa), average pore area (Aa), average pore perimeter (Pa), fractal dimension (Df) and pore equivalent diameter (d) increased with the increase of DPCD treatment pressure, temperature and time. Correlation analysis showed that the CLD, ƞa, Aa, Pa, Df, d and median pore perimeter (Pc-50) were strongly positively correlated with the gel strength. In contrast, lacunarity (L) is strongly negatively correlated with the gel strength. The linear correlation coefficients between the CLD, ƞa and Df and the gel strength are 0.97, 0.95 and 0.96, respectively. These results provide a technical basis for DPCD to process high-quality surimi products. These findings also offer a novel approach for the testing and evaluating of the quality of surimi products.