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Sijin Z, Zhang L, Yin T, You J, Liu R, Wang L, Huang Q, Wang W, Ma H. Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1874-1883. [PMID: 37885307 DOI: 10.1002/jsfa.13081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/31/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven by consumer requirement on nutritional and the flavors or taste quality and producer requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti-freezing and improvement in gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, antibacterial effect, antioxidant effect and improving three-dimensional printability. With an in-depth study of the mechanism of carbohydrate improving the qualities of surimi and surimi products, the application of carbohydrates in surimi would be more effective. Therefore, this review summarizes the new carbohydrates applied in the processing of surimi and surimi products, and their novel functionalities. Additionally, progress of the research on the mechanism of carbohydrate improving the qualities of surimi is also reviewed. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zhang Sijin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- Wuhan Business University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | | | - Tao Yin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Weisheng Wang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Huawei Ma
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
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Wei S, Wang N, Huang X, Xu G, Xu X, Xu D, Jin Y, Yang N, Wu F. Effect of germination on the quality characteristics and volatile compounds of fermented brown rice cake. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107835] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Li L, Ren X, Chen J, Cao W, Ren G, Bhandari B, Ren A, Duan X. Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Zhao X, Wang X, Zeng L, Huang Q, Zhang J, Wen X, Xiong S, Yin T, Zhang B. Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms. Food Res Int 2022; 158:111521. [DOI: 10.1016/j.foodres.2022.111521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/12/2022] [Accepted: 06/13/2022] [Indexed: 11/16/2022]
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Ma R, Jin Z, Wang F, Tian Y. Contribution of starch to the flavor of rice-based instant foods. Crit Rev Food Sci Nutr 2021; 62:8577-8588. [PMID: 34047638 DOI: 10.1080/10408398.2021.1931021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Increased consumption of instant foods has led to research attention, especially rice-based instant foods. Starch, one of the most important components of rice, significantly affects food quality. However, the mechanisms by which starch contributes to rice-based instant foods flavor are poorly understood in many cases. The review aims to describe the common mechanisms by which starch contributes to food flavor, including participating in flavor formation, and affecting flavor release throughout starch multiscale structure: particle morphology, crystal structure, molecular structure. Five specific examples of rice-based instant foods were further analyzed to summarize the specific contribution of starch to flavor, including instant rice, fermented rice cake, rice noodles, fried rice, and rice dumplings. During foods processing, reducing sugars produced by heating or enzymatic hydrolysis of starch participate in Maillard reaction, caramelization and thermal degradation, which directly or indirectly affect the formation of flavor compounds. In addition, adsorption by granules, encapsulation by retrograded V-type crystal, and controlled release by starch gel all contribute to rice-based instant food flavor qualities. These mechanisms jointly contribute to flavor compounds formation and release. Proper theoretical application and improved processing methods are needed to promote the high-quality, mechanization, and automation of rice-based instant foods production.
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Affiliation(s)
- Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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Guardianelli LM, Salinas MV, Puppo MC. Quality of wheat breads enriched with flour from germinated amaranth seeds. FOOD SCI TECHNOL INT 2021; 28:388-396. [PMID: 34000863 DOI: 10.1177/10820132211016577] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.
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Affiliation(s)
- Luciano M Guardianelli
- CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata), Argentina
| | - María V Salinas
- CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata), Argentina
| | - María C Puppo
- CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata), Argentina.,Universidad Nacional de La Plata, Argentina
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Correa MJ, Burbano Moreano JJ, Guardianelli LM, Weisstaub AR, Zuleta A, Salinas MV. Garlic: A natural bread improver for wheat bread with a high level of resistant starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15519] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- María J. Correa
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Juan J. Burbano Moreano
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Luciano M. Guardianelli
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Adriana R. Weisstaub
- Departamento de Nutrición y Bromatología Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Junín Argentina
| | - Angela Zuleta
- Departamento de Nutrición y Bromatología Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Junín Argentina
| | - María V. Salinas
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
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Chen C, Wen Y, Jia C, Zhao S, Niu M, Zhang B, Xiong S. Formation and characterization of the gas–solid phase in rice cake fermented with Brettanomyces( ZSM‐001) and Lactobacillus( ZSM‐002). J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chen Chen
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei China
| | - Ya Wen
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei China
| | - CaiHua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei China
| | - SiMing Zhao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei China
| | - Meng Niu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei China
| | - BinJia Zhang
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei China
| | - ShanBai Xiong
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei China
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Zhang H, Xiong Y, Bakry AM, Xiong S, Yin T, Zhang B, Huang J, Liu Z, Huang Q. Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.010] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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The effect of ginger and garlic addition during cooking on the volatile profile of grass carp ( Ctenopharyngodon idella) soup. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3253-3270. [PMID: 27784920 DOI: 10.1007/s13197-016-2301-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2016] [Accepted: 07/22/2016] [Indexed: 10/21/2022]
Abstract
Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp (Ctenopharyngodon idella) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, β-phellandrene, β-citral, α-zingiberene, and (E)-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.
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