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Wu W, Gao P, Jiang Q, Yang F, Yu D, Yu P, Xia W, Yu D. Kinetics and mechanisms of thermal deterioration in silver carp (Hypophthalmichtys molitrix) surimi gel quality under high-temperature sterilization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39017461 DOI: 10.1002/jsfa.13746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 06/18/2024] [Accepted: 06/20/2024] [Indexed: 07/18/2024]
Abstract
BACKGROUND The gelation properties of surimi gel under various high temperatures (115, 118, and 121 °C) and sterilization intensities (F0 values of 3-7 min) were systematically investigated. A kinetic model detailed quality changes during heat treatment through mathematical analysis, elucidating mechanisms for gel quality degradation. RESULTS Increased sterilization intensity significantly reduced the quality characteristics of surimi gel. Compared to the gel without sterilization treatment, when the sterilization intensity was increased to 7 min, the gel strength of the groups treated at 115 °C, 118 °C, and 121 °C decreased by 68.35%, 51.4%, and 51.71%, respectively, and the water-holding capacity decreased by 24.87%, 16.85%, and 22.5%, respectively. The hardness, chewiness, and whiteness of the gel also significantly decreased, and the changes in these indicators all conformed to a first-order kinetic model. Activation energy of 291.52 kJ mol-1 highlighted gel strength as the least heat-resistant. At equivalent sterilization intensities, 115 °C exhibited the poorest gel quality, followed by 121 °C, with 118 °C showing relatively better gel quality. Increased T22 and decreased PT22 suggested heightened water mobility and transition of immobilized water within the gel into free water. Protein degradation, weakened disulfide bonds and hydrophobic interaction, and protein conformation changes collectively led to a rough and incoherent gel network structure with large fissures, as verified by the results of scanning electron microscopy. Correlation analysis indicated potential for precise control over surimi gel quality by modulating physicochemical attributes. CONCLUSION The outcomes may be beneficial to improve the production and quality control of ready-to-eat surimi-based products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Wenmin Wu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
- SoHao Fd-Tech Co., Ltd., QingDao, China
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Luo X, Huang K, Niu Y, Zhang X, An Y, Liu R, Xiong S, Hu Y. Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees. Food Chem 2024; 432:137268. [PMID: 37657334 DOI: 10.1016/j.foodchem.2023.137268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/03/2023]
Abstract
This work investigated the effects of liquid nitrogen immersion freezing (LNF), -35 °C air freezing (AF-35℃) and -18 °C air freezing (AF-18℃) on the physical and chemical characteristics and flavor quality of surimi gels with different cross-linking degrees. Compared to AF-35 °C and AF-18 °C, LNF was shown to considerably delay the texture deterioration and water migration of frozen gels, as well as the accumulation of thiobarbituric acid reactive substance values and carbonyl contents. Additionally, an appropriate increase of cross-linking degree (45.83 to 62.99%) was found able to improve gel properties and inhibit quality deterioration during freezing. Moreover, LNF-treated gels were closer to fresh gels in the amount of volatile compounds, in contrast to most significant negative aroma changes in AF-18℃-treated gels. Furthermore, 29, 29 and 31 key differential volatile compounds were screened for gels with a cross-linking degree of 29.66, 45.83 and 62.99%, respectively, mainly including aldehydes, alcohols and esters.
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Affiliation(s)
- Xiaoying Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
| | - Kang Huang
- School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
| | - Yongxin Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xu Zhang
- Guangdong Medical Devices Quality Surveillance and Test Institute, Guangzhou, Guangdong 510663, China
| | - Yueqi An
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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Zhong Q, Wang Y, Tian Y, Zhuang Y, Yang H. Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel. J Texture Stud 2023; 54:541-549. [PMID: 36918727 DOI: 10.1111/jtxs.12750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 03/07/2023] [Accepted: 03/10/2023] [Indexed: 03/16/2023]
Abstract
The objective of this study was to investigate effects of anthocyanins (AC) and microbial transglutaminase (MTGase) on the physicochemical properties of surimi gels from silver carp. The addition of AC and MTGase significantly increased gel strength and water holding capacity (WHC) of surimi gels, but the effect of MTGase was much stronger (p < .05). There were the highest gel strength, storage modulus (G') and WHC with 0.1 g/100 g AC and 0.4 g/100 g MTGase, while they were higher than that with AC or MTGase alone. AC promoted the cross-linking mainly by covalent and non-covalent bonds in surimi gels, while MTGase did mainly through covalent bonds. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the results of gel strength, WHC, chemical interactions and G' of surimi gel or paste with AC and MTGase. In general, AC and MTGase could synergistically improve the physicochemical properties of surimi gels and potentially enhance the quality of surimi-based product from silver carp.
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Affiliation(s)
- Qian Zhong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Yuxin Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, 430070, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, 430070, China
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Tong Y, Wang Y, Chen M, Zhong Q, Zhuang Y, Su H, Yang H. Effect of high‐content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
Affiliation(s)
- Yuqian Tong
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Yudong Wang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Min Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Qian Zhong
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Yang Zhuang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Hongchen Su
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Hong Yang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural University, Ministry of Education Wuhan 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan) Wuhan 430070 China
- Aquatic Product Engineering and Technology Research Center of Hubei Province Wuhan 430070 China
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Li W, Wen L, Xiong S, Xiao S, An Y. Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry. Food Chem 2023; 420:135977. [PMID: 37037112 DOI: 10.1016/j.foodchem.2023.135977] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/06/2023] [Accepted: 03/16/2023] [Indexed: 04/07/2023]
Abstract
This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship between the chemical composition of surimi and the aroma of surimi products. The once- and twice-rinsed surimi showed a decrease (p < 0.05) of 71.32%, 74.60%, 42.79% and 61.12% in the contents of total amino acids and total fatty acids, respectively. The surimi products prepared with un-rinsed surimi at 90 °C had the highest fish-fragrance score, while those prepared with once-rinsed surimi at 100 °C showed the strongest warmed-over flavor (WOF) and the lowest fish-fragrance score.Gly, Phe, and most of the saturated fatty acids were associated with WOF formation in surimi products, while Leu, Ile, Val, Asp, and unsaturated fatty acids were positively related to their fish-fragrance note.
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Affiliation(s)
- Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Li Wen
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shuting Xiao
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yueqi An
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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You G, Niu G, Zhou X, Gao K, Liu X. Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108282] [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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Shen Z, Li S, Wu J, Wang F, Li X, Yu J, Liu Y, Ma X. Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01589-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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