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Han G, Li Y. A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality. Food Chem 2024; 456:140002. [PMID: 38870812 DOI: 10.1016/j.foodchem.2024.140002] [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: 02/21/2024] [Revised: 05/19/2024] [Accepted: 06/05/2024] [Indexed: 06/15/2024]
Abstract
It is well known that aquatic products such as fish and shellfish, when stored for a long period of time under inappropriate conditions, can suffer from muscle softening. This phenomenon is mainly caused by endogenous proteases, which are activated during heating and accelerates the degradation of myofibrillar proteins, directly leading to weaker gels and poorer water retention capacity. This paper reviews the changes in fish proteins during storage after death and the factors affecting protein hydrolysis. A brief overview of the extraction of protease inhibitors, polysaccharides and proteins is given, as well as their mechanism of inhibition of protein hydrolysis in surimi and the current status of their application to improve the properties of surimi.
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Affiliation(s)
- Guilian Han
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University; Beijing 100048, China
| | - You Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University; Beijing 100048, China.
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Abbas MS, Xia L, Li Q, Lu Y, Liu S, Lin L, Lu J. Enhancing the Quality of Low-Salt Silver Carp ( Hypophthalmichthys molitrix) Surimi Gel Using Psyllium Husk Powder: An Orthogonal Experimental Approach. Gels 2024; 10:247. [PMID: 38667666 PMCID: PMC11049333 DOI: 10.3390/gels10040247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 03/17/2024] [Accepted: 03/28/2024] [Indexed: 04/28/2024] Open
Abstract
Low-salt surimi production is crucial as it addresses health concerns related to sodium intake while maintaining the quality and shelf-life of seafood products. This research focused on optimizing the gelation conditions for silver carp surimi with the addition of psyllium husk powder at low salt concentrations (0.5% and 1%, w/w) to investigate the effects of psyllium husk powder concentration, temperature, and time on gel strength and water-holding capacity. The quality was assessed in terms of gel strength and water-holding capacity. Following a single-factor exploration, a three-level orthogonal experiment was designed to evaluate the influence of these three variables using a combined scoring system. Results indicated that psyllium husk powder levels between 0.1% and 0.3% (w/w) enhanced gel strength and water-holding capacity. The optimal conditions were identified as follows: 1% (w/w) NaCl with 0.2% (w/w) psyllium husk powder for 2.5 h at 35 °C, and 0.5% (w/w) NaCl with 0.3% (w/w) psyllium husk powder for 3 h at 35 °C. Texture profile analysis revealed that psyllium husk powder increased the hardness of the surimi gel, promoting myosin cross-linking and denser gel structure. Compared to traditional surimi gel, which relies on ionic bonds, the optimized gel showed higher levels of disulfide cross-linking and enhanced hydrophobic interactions, resulting in a stronger gel structure. Sensory evaluation suggested that surimi gels with psyllium husk powder were perceived as better than those without psyllium husk powder. The study concludes that selecting the appropriate psyllium husk powder quantity and thermal processing conditions based on salt concentration can significantly improve the quality of low-salt surimi gels. Error analysis using one-way ANOVA was performed on all experimental data and (p < 0.05) indicated the significant difference.
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Affiliation(s)
- Muhammad Safeer Abbas
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (M.S.A.); (L.X.); (Q.L.); (Y.L.); (S.L.); (L.L.)
| | - Lizhi Xia
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (M.S.A.); (L.X.); (Q.L.); (Y.L.); (S.L.); (L.L.)
| | - Qiang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (M.S.A.); (L.X.); (Q.L.); (Y.L.); (S.L.); (L.L.)
| | - Yufeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (M.S.A.); (L.X.); (Q.L.); (Y.L.); (S.L.); (L.L.)
| | - Songkun Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (M.S.A.); (L.X.); (Q.L.); (Y.L.); (S.L.); (L.L.)
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (M.S.A.); (L.X.); (Q.L.); (Y.L.); (S.L.); (L.L.)
- Engineering Research Center of Bio-Process, MOE, Hefei University of Technology, Hefei 230601, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (M.S.A.); (L.X.); (Q.L.); (Y.L.); (S.L.); (L.L.)
- Engineering Research Center of Bio-Process, MOE, Hefei University of Technology, Hefei 230601, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
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3
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Du Y, Lan J, Zhong R, Shi F, Yang Q, Liang P. Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1347-1356. [PMID: 37814156 DOI: 10.1002/jsfa.13029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/23/2023] [Accepted: 10/10/2023] [Indexed: 10/11/2023]
Abstract
BACKGROUND The present study aimed to investigate the effects of large yellow croaker roe phospholipids (LYCRPLs) on the physical properties of surimi gels and to clarify their interaction mechanism with myofibrillar proteins (MPs) in terms of chemical forces and the spatial conformation. RESULTS LYCRPLs could improve the gel strength, textural properties, rheological properties and water-holding capacity of surimi gels. Moreover, the interaction mechanism between LYCRPLs with MPs was revealed through intermolecular forces, Fourier transform infrared spectroscopy and ultraviolet visible absorption spectroscopy. The findings demonstrated that LYCRPLs enhanced the surface hydrophobicity and particle size of MPs, facilitating expansion and cross-linking of MPs. CONCLUSION These results provide a theoretical basis for improving the characteristics of surimi gels and thus facilitate the application of LYCRPLs in the aquatic food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yanyu Du
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Jiaojiao Lan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Rongbin Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Feifei Shi
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Qian Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
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Zhang X, Pan H, Jiang X, Shi W. Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility. Food Chem X 2023; 20:100878. [PMID: 37753325 PMCID: PMC10518566 DOI: 10.1016/j.fochx.2023.100878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 08/23/2023] [Accepted: 09/08/2023] [Indexed: 09/28/2023] Open
Abstract
Excessive intake of sodium chloride may bring a series of diseases; as a result, reduced-salt surimi gels have gained growing popularity for sodium reduction. This paper studied soy protein isolate (SPI, 2.0%, 4.0%, and 6.0%, w/w) as a gel enhancer for reduced-salt silver carp surimi. Compared with the control (2.0% NaCl), the addition of SPI significantly increased (P < 0.05) the total SH content, hydrophobic interaction force, disulfide bond, hardness, gel strength, and water-holding capacity of the gels. During the thermal denaturation process, SPI and myofibrillar protein jointly participated in the formation of the gel network, resulting in a G' value increase at 90 °C, forming a denser/more stable gel network structure. In vitro pepsin digestion results showed the digestibility of the reduced-salt gel with SPI was higher than that of the control. Therefore, appropriate SPI addition can improve the gel performance of reduced-salt surimi gel without affecting digestion and absorption.
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Affiliation(s)
- Xuehua Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hao Pan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xin Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
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Xue Q, Xue C, Luan D, Wang Y, Wen Y, Bi S, Xu L, Jiang X. Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production. Foods 2023; 12:4412. [PMID: 38137216 PMCID: PMC10743175 DOI: 10.3390/foods12244412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.
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Affiliation(s)
- Qianqian Xue
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Changhu Xue
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Donglei Luan
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Yajing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Yunqi Wen
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Shijie Bi
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China;
| | - Lili Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
| | - Xiaoming Jiang
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
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He X, Zhao H, Xu Y, Yi S, Li J, Li X. Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi. ULTRASONICS SONOCHEMISTRY 2023; 95:106406. [PMID: 37088028 PMCID: PMC10457573 DOI: 10.1016/j.ultsonch.2023.106406] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/26/2023] [Accepted: 04/13/2023] [Indexed: 05/03/2023]
Abstract
The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt concentration were superior than those at low salt level. The addition of OG or ultrasound treatment could significantly enhance the texture properties, gel strength and water holding capacity (WHC) of gel samples, regardless of salt contents. The ultrasound treatment improved the whiteness of surimi gels, whereas the OG addition slightly declined the whiteness. Both OG addition and ultrasound treatment markedly reduced the total sulfhydryl content (total SH) and strengthened the hydrophobic interactions, forming the more uniform and denser gel network structures, hence more water was captured in network structures and became immobilized. Moreover, the combined treatment of OG and ultrasound showed synergic action on the gelation properties of surimi, and the gel strength and WHC of low-salt surimi gel treated by the combination of OG and ultrasound were even superior than that of high-salt gel without OG by traditional heating.
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Affiliation(s)
- Xueli He
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
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Zhao Z, Zhang H, Zhao X, Xu X. Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating-cooling regimes. Food Chem 2023; 418:135997. [PMID: 37004316 DOI: 10.1016/j.foodchem.2023.135997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 03/11/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023]
Abstract
A survey of various heating strategies, including terminal temperature (70 and 90 °C), step heating (with or without holding at 50 °C for 10 min) and step cooling (with or without holding at 50 °C for 10 min), on the gelation properties of chicken meat paste was conducted. Compared to 70 °C, 90 °C heating drastically increased (p < 0.05) cooking loss (CL) from 5% to > 15% since more immobilized water was pushed out as free water. Step cooling could mitigate the high-temperature-induced CL. The impact of heating strategies on the textural properties of chicken meat is much lower than that on CL. For both 70 °C and 90 °C cooked samples, step heating reduced (p < 0.05) their whiteness by increasing the yellowness. The storage modulus (G') increase during cooling is mainly driven by cooling leaded lower mobility. Overall, low-temperature ramping heating produced excellent meat gel with low energy consumption.
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8
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Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds' Content and Gelling Properties of Isolated Protein from Silver Carp. Foods 2023; 12:foods12050939. [PMID: 36900456 PMCID: PMC10000965 DOI: 10.3390/foods12050939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 02/13/2023] [Accepted: 02/13/2023] [Indexed: 02/25/2023] Open
Abstract
Silver carp (Hypophthalmichthys molitrix) is a potential source for making surimi products. However, it has the disadvantages of bony structures, high level of cathepsines and muddy off-odor which is mainly caused by geosmin (GEO) and 2-methylisoborneol (MIB). These disadvantages make the conventional water washing process of surimi inefficient (low protein recovery rate, and high residual muddy off-odor). Thus, the effect of the pH-shifting process (acid-isolating process and alkali-isolating process) on the cathepsins activity, GEO content, MIB content, and gelling properties of the isolated proteins (IPs) was investigated, comparing it with surimi obtained through the conventional cold water washing process (WM). The alkali-isolating process greatly boosted the protein recovery rate from 28.8% to 40.9% (p < 0.05). In addition, it removed 84% GEO and 90% MIB. The acid-isolating process removed about 77% GEO and 83% MIB. The acid-isolated protein (AC) displayed the lowest elastic modulus (G'), the highest TCA-peptide content (90.89 ± 4.65 mg/g) and the highest cathepsin L activity (65.43 ± 4.91 U/g). The AC modori (60 °C for 30 min) gel also demonstrated the lowest breaking force (226.2 ± 19.5 g) and breaking deformation (8.3 ± 0.4 mm), indicating that proteolysis caused by the cathepsin deteriorated the gel quality of AC. The setting (40 °C for 30 min) considerably increased the breaking force (386.4 ± 15.7 g) and breaking deformation (11.6 ± 0.2 mm) of the gel made from the alkali-isolated protein (AK) (p < 0.05). In AC and AK gel, a clearly visible cross-linking protein band with a molecular weight greater than MHC was seen, demonstrating the presence of endogenous trans-glutaminase (TGase) activity, that improved the gel quality of AK. In conclusion, the alkali-isolating process was an effective alternative method for making water-washed surimi from silver carp.
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Lv Y, Lv W, Li G, Zhong Y. The research progress of physical regulation techniques in 3D food printing. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Zhang X, Guo Q, Shi W. Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate. ULTRASONICS SONOCHEMISTRY 2023; 92:106258. [PMID: 36516723 PMCID: PMC9755242 DOI: 10.1016/j.ultsonch.2022.106258] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 11/15/2022] [Accepted: 12/04/2022] [Indexed: 05/07/2023]
Abstract
The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were investigated. The results revealed that, compared with only adding soy protein isolate components, ultrasound-assisted soy protein isolate had a more obvious effect on the protein structure in low-salt surimi, leading to the decrease in α-helix and total sulfhydryl contents, and the increase in β-sheet content and protein solubility. As a result, more proteins participated in the formation of the gel network, and significant improvements in hardness, gel strength and water-holding capacity of the low-salt surimi gel were observed, while the myosin heavy chain in SDS-PAGE was weakened. The low-field NMR results showed that the initial relaxation time of T2 was apparently shorter, the free water content decreased and the bound water content increased under the action of ultrasound. Scanning electron microscope observation found that the surimi gel treated by ultrasound exhibited smaller holes, and had a more stable and denser network structure. In conclusion, the results of our work demonstrated that ultrasound combined with soy protein isolate can significantly improve the gel quality properties of low-salt silver carp.
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Affiliation(s)
- Xuehua Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China.
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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Kadival A, Kour M, Meena D, Mitra J. Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02931-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Zhang T, Wang J, Feng J, Liu Y, Suo R, Ma Q, Sun J. Effects of ultrasonic-microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi. ULTRASONICS SONOCHEMISTRY 2022; 90:106218. [PMID: 36356497 PMCID: PMC9650070 DOI: 10.1016/j.ultsonch.2022.106218] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 10/14/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
The objective of this study was to evaluate the effects of single ultrasound (360 W, 20 min), single microwave (10 W/g, 120 s) and ultrasonic-microwave combination treatment on shrimp surimi gel properties. The structure and physicochemical properties of myofibrillar protein (MP) were also determined. Low-field nuclear magnetic resonance showed that the fluidity of water molecules and the moisture content decreased, the stability and water holding capacity (WHC) increased after single ultrasound, single microwave and ultrasonic-microwave combination treatment. Compared with the traditional water bath treatment, ultrasound and microwave treatment reduced the total sulfhydryl content and promoted the formation of intermolecular disulfide bonds and hydrophobic interactions, which improved the compactness of the network structure of shrimp surimi gel. Moreover, Fourier transform infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that these treatments not only inhibited the degradation of MP, but also decreased the α-helix content and increased the β-sheet content. The three treatments also significantly reduced the particle size and decreased the solubility of MP. Overall, the effect of ultrasonic-microwave combination treatment was superior to that of either single treatment.
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Affiliation(s)
- Tong Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China
| | - Jiaqi Feng
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China.
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China
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Zhu Y, Nie Y, Lu Y, Ye T, Jiang S, Lin L, Lu J. Contribution of phosphorylation modification by sodium tripolyphosphate to the properties of surimi-crabmeat mixed gels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Gong H, Liu J, Wang L, You L, Yang K, Ma J, Sun W. Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives. Crit Rev Food Sci Nutr 2022; 64:4202-4218. [PMID: 36305316 DOI: 10.1080/10408398.2022.2139660] [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] [Indexed: 11/03/2022]
Abstract
Myofibrillar protein (MP), as the main meat protein, have high nutritional value. However, the relatively poor solubility of MP at low ionic strength sometimes limits the utilization of MP to produce products rich in meat protein. Accordingly, appropriate modification of MP is needed to improve their functional properties. In general, MP modification strategies are categorized into biochemical and physical approaches. Different from other available reviews, the review focuses on summarizing the principles and applications of several techniques of physical modification, briefly depicting biochemical modification as a comparison. Modification of MP with a certain intensity of direct current magnetic field, ultrasound, high pressure, microwave, or radio frequency can improve solubility, emulsification, stability, and gel formation. Of these, magnetic field and microwave-modified MP have shown some potential in reducing salt in meat. These physical techniques can also have synergistic effects with other conditions (temperature, pH, physical or chemical techniques) to compensate for the deficiencies of individual treatment techniques. However, these strategies still need further research for practical applications.HIGHLIGHTSThe current status and findings of research on direct current magnetic field in meat processing are presented.Several physical strategies to modify the microstructure and functional properties of MPs.The synergistic effects of these techniques in combination with other methods to modify MPs are discussed.
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Affiliation(s)
- Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Jiao Liu
- College of Life Science, South-Central MinZu University, Wuhan, P. R. China
| | - Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Li You
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
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15
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Xiong Z, Shi T, Jin W, Bao Y, Monto AR, Yuan L, Gao R. Gel performance of surimi induced by various thermal technologies: A review. Crit Rev Food Sci Nutr 2022; 64:3075-3090. [PMID: 36193875 DOI: 10.1080/10408398.2022.2130154] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heating is a vital step in the gelation of surimi. Conventional water bath heating (WB) has the advantages of easy operation and low equipment requirements. However, the slow heat penetration during WB may lead to poor gel formation or gels prone to deterioration, especially with one-step heating. The two-step WB is time-consuming, and a large amount of water used tends to cause environmental problems. This review focuses on key factors affecting the quality of surimi gels in various heating technologies, such as surimi protein structure, chemical forces, or the activity of endogenous enzymes. In addition, the relationships between these factors and the gel performance of surimi under various heating modes are discussed by analyzing the heating temperature and heating rate. Compared with WB, the gel performance can be improved by controlling the heating conditions of microwave heating and ohmic heating, which are mainly achieved by changing the molecular structure of myofibrillar proteins or the activity of endogenous enzymes in surimi. Nevertheless, the novel thermal technologies still face several limitations and further research is needed to realize large-scale industrial production. This review provides ideas and directions for developing heat-induced surimi products with excellent gel properties.
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Affiliation(s)
- Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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16
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Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. Food Chem 2022; 391:133184. [DOI: 10.1016/j.foodchem.2022.133184] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 04/08/2022] [Accepted: 05/06/2022] [Indexed: 11/22/2022]
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17
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Yang Y, Meng L, Wang Y, Yan B. Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating. Food Sci Nutr 2022; 10:4296-4307. [PMID: 36514778 PMCID: PMC9731522 DOI: 10.1002/fsn3.3021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 07/04/2022] [Accepted: 07/24/2022] [Indexed: 12/16/2022] Open
Abstract
Lipids are important components of surimi products because they enhance the whiteness and flavor of food. The effects of three common types of exogenous lipids on the gel properties of surimi subjected to two different heating methods were investigated in this work, using frozen silver carp (Hypophthalmichthys molitrix) surimi as the raw material. The surimi gels were prepared by two-stage water bath heating or single-stage water bath heating followed by microwave heating. We found that the quality of surimi gels was in the order of lard > chicken fat/soybean oil, which may be associated with polyunsaturated fatty acid content. The surimi gel strength was reduced with an increase in the amount of lipid added. Microwave heating significantly increased the gel strength of surimi containing exogenous lipids when compared to conventional heating. Surimi gels prepared by microwave heating showed more denser protein network microstructures by scanning electron microscopy (SEM), suggesting aggregation of protein molecules. The findings of this study provide a theoretical basis for using microwave heating to generate surimi gels with exogenous lipids.
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Affiliation(s)
- Yiling Yang
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina,School of Food Science and TechnologyJiangnan UniversityWuxiChina
| | - Linglu Meng
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina,School of Food Science and TechnologyJiangnan UniversityWuxiChina
| | - Yuxin Wang
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina,School of Food Science and TechnologyJiangnan UniversityWuxiChina
| | - Bowen Yan
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina,School of Food Science and TechnologyJiangnan UniversityWuxiChina
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18
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Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Li S, Li M, Cao H, Guan X, Zhang Y, Huang K, Zhang Y. The intervening effect of l-Lysine on the gel properties of wheat gluten under microwave irradiation. Food Chem X 2022; 14:100299. [PMID: 35399583 PMCID: PMC8991317 DOI: 10.1016/j.fochx.2022.100299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 03/28/2022] [Accepted: 03/31/2022] [Indexed: 11/26/2022] Open
Abstract
The synergistic effect of l-Lysine and microwave raised WG gel properties. Zwitterionic l-Lysine acted as buffer in electromagnetic field. l-Lysine unfolded wheat gluten and promoted the cross-linking of protein molecules. Intermolecular force and electromagnetic coupling effect promoted WG gel qualities.
To improve the quality of wheat gluten (WG) gels, the effect of l-Lysine on gelatin formation of WG under microwave (MW) irradiation was studied. The strength of WG gels treated by MW heating increased significantly (P < 0.05) in the alternating electromagnetic fields with zwitterionic l-Lysine. l-Lysine enhanced the surface hydrophobicity of WG under MW irradiation indicating that the dielectric buffering of l-Lysine changed the conformation of WG. The second structure of WG by Fourier transformed infrared spectroscopy showed that the α-helix content of WG decreased, while the β-sheet content. Furthermore, compared to the non-l-Lysine addition group, the ultraviolet absorption and fluorescence intensity of the WG increased. Scanning electron microscopy presented denser porous network microstructure of WG gels by MW treatment with adding l-Lysine. These results elucidate the regulation effect of l-Lysine on WG gelation in the MW field.
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20
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Wei S, Xu Y, Kong B, Wang M, Zhang J, Liu Q, Yang Y. Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sumeng Wei
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Yining Xu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Baohua Kong
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Meijuan Wang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Jingming Zhang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Qian Liu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
- Heilongjiang Green Food Science & Research Institute Harbin Heilongjiang 150028 China
| | - Yuling Yang
- College of Food Science and Engineering/Collaborative Innovation Centre for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China
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21
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Jiang Q, Wu W, Han J, Chung HY, Gao P, Yu D, Yu P, Xu Y, Xia W. Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15799] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food and Nutritional Sciences Programme School of Life Sciences The Chinese University of Hong Kong Hong Kong SAR China
| | - Wenmin Wu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Jingwen Han
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Hau Yin Chung
- Food and Nutritional Sciences Programme School of Life Sciences The Chinese University of Hong Kong Hong Kong SAR China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
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22
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23
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Zhang T, Wang J, Feng J, Liu Y, Suo R, Jin J, Wang W. Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi. ULTRASONICS SONOCHEMISTRY 2022; 86:106031. [PMID: 35569439 PMCID: PMC9118890 DOI: 10.1016/j.ultsonch.2022.106031] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/16/2022] [Accepted: 05/06/2022] [Indexed: 05/23/2023]
Abstract
The effects of different ultrasonic pretreatments (120-600 W, 20 min; 360 W, 10-30 min) on the gel properties of shrimp surimi were investigated. Gel properties and protein functional properties were analysed to clarify the mechanism of action of ultrasound. The gel strength, water holding capacity and surface hydrophobicity of shrimp surimi gel increased initially and then decreased with the increase in ultrasound power or time, but the change in total sulfhydryl content showed the opposite trend, which indicated that proper ultrasound pretreatment could improve the gel properties of shrimp surimi, expand the protein to a greater extent and expose more SH groups and hydrophobic groups. According to scanning electron microscopy observation, ultrasound made shrimp surimi gel form a denser gel network. Fourier transform infrared analysis indicated that the α-helix content in shrimp surimi gel decreased initially and then increased with the increase of in ultrasound power or time, whereas the change in β-sheet content showed the opposite trend. And the protein was the most stable in 360 W/20 min pretreatment. SDS-PAGE patterns showed that proper ultrasound inhibited the degradation of actin and troponin C. In addition, dynamic rheology illustrated that the G' values of the ultrasonic pretreatment group were higher than that of the control group, indicating that ultrasound could improve the elasticity and stability of shrimp surimi gel. The results suggested that the shrimp surimi gel pretreated by 360 W/20 min ultrasound showed the best gel properties. Furthermore, the correlation between the indexes affecting the properties of the gel was analyzed. This study provides a new technical means to improve the gel properties of shrimp surimi.
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Affiliation(s)
- Tong Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Jiaqi Feng
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China.
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Jingyu Jin
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
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24
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Viji P, Madhusudana Rao B, Debbarma J, Ravishankar C. Research developments in the applications of microwave energy in fish processing: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Xie D, Deng F, Shu J, Zhu C, Hu X, Luo S, Liu C. Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Fenghong Deng
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Jingxiang Shu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chunyan Zhu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Ganzhou Quanbiao Biological Technology Co, Ltd Ganzhou High‐tech Industrial Development Zone No. 18 Xijin Avenue Ganzhou 341000 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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26
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Walayat N, Liu J, Nawaz A, Aadil RM, López-Pedrouso M, Lorenzo JM. Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants (Basel) 2022; 11:antiox11030486. [PMID: 35326135 PMCID: PMC8944868 DOI: 10.3390/antiox11030486] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/25/2022] [Accepted: 02/26/2022] [Indexed: 12/26/2022] Open
Abstract
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.
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Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
- Correspondence: (J.L.); (M.L.-P.)
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agricultural, Faisalabad 38000, Pakistan;
| | - María López-Pedrouso
- Departamento de Zooloxía, Xenética e Antropoloxía Física, Universidade de Santiago de Compostela, 15872 Santiago de Compostela, A Coruna, Spain
- Correspondence: (J.L.); (M.L.-P.)
| | - José M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, Rúa Galicia No. 4, Parque Tecnolóxico de Galicia, 32900 San Cibrao das Vinas, Ourense, Spain;
- Facultade de Ciencias, Universidade de Vigo, 32004 Rua Doutor Temes Fernandez, Ourense, Spain
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27
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He X, Lv Y, Li X, Yi S, Zhao H, Li J, Xu Y. Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating. ULTRASONICS SONOCHEMISTRY 2022; 83:105942. [PMID: 35131561 PMCID: PMC8829131 DOI: 10.1016/j.ultsonch.2022.105942] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/23/2022] [Accepted: 01/30/2022] [Indexed: 05/09/2023]
Abstract
The present work investigated the effects of water bath heating coupled with different ultrasound treatments on the gel properties, protein conformation, microstructures and chemical interactions of silver carp surimi at low/high salt levels. Results showed that the gel strength, hardness, springiness and water holding capacity (WHC) of surimi gels at low salt concentration were inferior to those at high salt content, regardless of the treatments. Compared with the traditional water bath heating, ultrasonic-assisted treatments significantly improved the gelation properties of surimi at the same salt level. In fact, ultrasound treatment also facilitated the unfolding of α-helix structure of the protein, with the resulting exposure of internal groups further enhancing hydrophobic interactions and hydrogen bonds between protein molecules, thereby leading to the formation of denser microstructures with smaller holes. Furthermore, the most noteworthy ultrasonic treatment group was ultrasound-assisted preheating (U + W) group, whose gelation performance under low salt condition, was comparable with that of the traditional two-stage heating (W + W) group with high salt content. Overall, ultrasound-assisted water bath preheating proved to be a feasible approach to improve the gel properties and microstructures of low-salt surimi gels.
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Affiliation(s)
- Xueli He
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yanan Lv
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
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28
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Xiong Z, Shi T, Zhang W, Kong Y, Yuan L, Gao R. Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111303] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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29
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Monto AR, Li M, Wang X, Wijaya GYA, Shi T, Xiong Z, Yuan L, Jin W, Li J, Gao R. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives. Crit Rev Food Sci Nutr 2021; 62:8518-8533. [PMID: 34047645 DOI: 10.1080/10408398.2021.1931024] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic diseases caused by an unhealthy diet. Methods of reducing salt content out of concern for health issues caused by excessive sodium intake may affect the gel properties of surimi, as can many health-oriented food additives. Several studies have investigated different strategies to improve the health characteristics of surimi products without decreasing gel properties. This review reports recent developments in this area and how the gel properties were successfully maintained under reduced-salt conditions and the use of additives. This review of recent studies presents a great deal of progress made in the health benefits of surimi and can be used as a reference for further development in the surimi product processing industry.
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Affiliation(s)
- Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mengzhe Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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30
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Wang Q, Jiao X, Yan B, Meng L, Cao H, Huang J, Zhao J, Zhang H, Chen W, Fan D. Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel. Food Chem 2021; 357:129745. [PMID: 33894571 DOI: 10.1016/j.foodchem.2021.129745] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/25/2021] [Accepted: 04/01/2021] [Indexed: 10/21/2022]
Abstract
This work was aimed to compare the effect of microwave (MW) heating on the cathepsin L (Cat L)-induced degradation of myofibrillar protein (MP) gels with that of water bath (WB) heating. First, Cat L from silver carp was purified and determined to be 45 kDa. The gel strength of the MW-heated MP gels were significantly higher than those of the WB-heated when Cat L was added (P < 0.05). The gel electrophoresis pattern and scanning electron microscopy analysis indicated that MW heating inhibited the Cat l-induced hydrolysis of MP gels. In addition, the number of sulfhydryl groups and surface hydrophobicity of MW-heated gels were lower than those of WB-heated gels when Cat L was added. These results indicated that MW heating could effectively weaken the degradation of Cat L on MP gels by manipulating disulfide bonds and hydrophobic amino acids, resulting in good gel properties and a compact protein network.
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Affiliation(s)
- Qian Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Linglu Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hongwei Cao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China; Fujian Anjoyfood Share Co. Ltd., Xiamen 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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31
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Wang X, Wang L, Yang K, Wu D, Ma J, Wang S, Zhang Y, Sun W. Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure. Food Chem 2021; 350:129265. [PMID: 33610837 DOI: 10.1016/j.foodchem.2021.129265] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 01/16/2021] [Accepted: 01/31/2021] [Indexed: 01/04/2023]
Abstract
This study was to explore effects of hot air assisted or not assisted radio frequency (RF, 27.12 MHz, 1.4 kW) heating with different electrode gaps (100 mm, 120 mm, and 140 mm) on the water-holding capacity (WHC) of myofibrillar protein (MP) gel and to understand the underlying mechanism through chemical forces, water distribution, and structure. The results showed that the MP gels heated by RF (100 mm) had the highest WHC and uniform gel network structure. As for RF with 100 mm electrode gap, the increased ionic and hydrogen bonds might be conducive to the WHC compared to water bath heating, which was verified by Low-field nuclear magnetic resonance results that the free water converted into the immobilized water. Raman spectroscopy results revealed that RF (100 mm) induced the self-assembly of β-sheet to α-helix, which conduced to the stable and ordered gel network structure.
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Affiliation(s)
- Xian Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Di Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
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32
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Gao X, Xie Y, Yin T, Hu Y, You J, Xiong S, Liu R. Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents. ULTRASONICS SONOCHEMISTRY 2021; 70:105326. [PMID: 32906063 PMCID: PMC7786557 DOI: 10.1016/j.ultsonch.2020.105326] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 07/29/2020] [Accepted: 08/27/2020] [Indexed: 05/09/2023]
Abstract
Surimi from silver carp with different salt contents (0-5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm-2). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0-2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4-5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0-2% NaCl), but was harmful for high-salt (4-5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.
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Affiliation(s)
- Xia Gao
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yaru Xie
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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33
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Lu W, Qin Y, Ruan Z. Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels. J Texture Stud 2020; 52:177-186. [PMID: 33191516 DOI: 10.1111/jtxs.12572] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 11/09/2020] [Accepted: 11/11/2020] [Indexed: 12/14/2022]
Abstract
The tilapia (Orechromis niloticus) surimi gels were prepared with high hydrostatic pressure (0, 100, 200, 300, and 400 MPa for 15 min) treatments to investigate the changes in water-holding capacity, color, gel strength, microstructure, texture, and proteins of the gels. Compared it with cooked gel (40°C/30 min + 90°C/30 min). The whiteness of heat-induced and HHP-induced gels were significant (p < .05) higher than that of untreated samples. The gels formed by pressurization were dense and flexible, and formed by cross-linking based on hydrogen bonding. SDS-PAGE patterns showed no major change in the actin and tropomyosin protein profiles of gels induced by HHP-300. Raman spectroscopy confirmed disulfide bonds played an important role in gel formation. A lower intensity ratio observed in HHP-induced protein supported the tyrosine residues involved in hydrogen bond formation. The changes of secondary structure suggested decreased α-helix content and increased β-sheet.
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Affiliation(s)
- Wangwei Lu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Zheng Ruan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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34
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Wang L, Wang X, Ma J, Yang K, Feng X, You X, Wang S, Zhang Y, Xiong G, Wang L, Sun W. Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel. Food Chem 2020; 343:128557. [PMID: 33199125 DOI: 10.1016/j.foodchem.2020.128557] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 09/27/2020] [Accepted: 11/01/2020] [Indexed: 11/28/2022]
Abstract
This study explored effects of radio frequency (RF, 27.12 MHz, 3 kW) heating replacing the first stage (electrode gaps of 120, 140 and 160 mm) or/and the second stage (95 mm) of the water bath heating on water distribution and structural characteristics of grass carp myofibrillar proteins gels. Compared with control, RF heating (140) during the first stage significantly reduced the total time to prepare gels from 70 min to 45.3 min and increased springiness and water holding capacity from 62.9% to 68.3%. It may be attributed to the appropriate RF heating contributing to α-helix turning into random coil and cross-linking via hydrophobic interactions and disulfide bonds, thus forming smooth gels with clear network structures. Structural changes further affected water distribution (immobilized water increasing from 97.8% to 98.7%). Namely, RF (140 mm) heating improved water distribution and structural characteristics of gels, which provided basic information for RF heating surimi gels.
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Affiliation(s)
- Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Xian Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Xiaolong Feng
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Xiaopeng You
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering Northwest A&F University, Yangling 712100, China.
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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35
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Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110098] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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36
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Li Z, Sun Q, Zheng Y, Wang J, Tian Y, Zheng B, Guo Z. Effect of two-step microwave heating on the gelation properties of golden threadfin bream (Nemipterus virgatus) myosin. Food Chem 2020; 328:127104. [PMID: 32470776 DOI: 10.1016/j.foodchem.2020.127104] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 05/17/2020] [Accepted: 05/18/2020] [Indexed: 10/24/2022]
Abstract
The effects of different microwave heating (MH) methods on gelation properties of golden threadfin bream myosin and related mechanism were investigated in this study. Compared with conventional heating and one-step MH methods, myosin gel developed by 100 W coupled with 300 W MH method (MH100 + MH300) had stronger gel strength (p < 0.05) with more immobilized water (p < 0.05). Raman analysis suggested that this two-step method promoted the suitable unfolding of myosin before aggregation formation, and contributed to stabilizing the ordered secondary structure. Confocal laser scanning microscopy images revealed that 100 W microwave followed by 300 W MH produced a compact networked structure with small cavities and a thick cross-linked gel wall. Furthermore, from a perspective of molecular forces, the improvement of gelation properties by the MH100 + MH300 method were mainly involved in the enhancement of regular hydrophobic interaction and stabilization of weak protein-water hydrogenbonds.
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Affiliation(s)
- Zhiyu Li
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qian Sun
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yimei Zheng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jianyi Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yuting Tian
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Baodong Zheng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Zebin Guo
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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37
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Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus). Food Chem 2020; 343:128418. [PMID: 33160769 DOI: 10.1016/j.foodchem.2020.128418] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 10/14/2020] [Accepted: 10/14/2020] [Indexed: 02/08/2023]
Abstract
Impacts of atmospheric cold plasma (ACP) on the properties of muscle protein and performance of extracted crude enzyme of hairtail (Trichiurus Lepturus) fish have been evaluated. A decrease in extracted crude enzyme activity with increasing the ACP treatment time has been found, and the highest reduction (p < 0.05) value of 0.035 units/mg proteins was obtained after 240 s. A considerable increase in the carbonyl content in the treated sample for about three times higher than the control sample was found, and a decrease of total sulfhydryl content to 0.34 nmol/mg protein. Texture profile analysis, water holding capacity, and the color properties of the muscle protein improved significantly in the samples treated with ACP. SDS-PAGE pattern showed an increase in the band intensity of cross-linked myosin heavy chains and actin proteins. Based on these outcomes, ACP could play a significant role as a promising non-thermal method to prolong the shelf-life of hairtail fish.
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38
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Wang L, Xia M, Zhou Y, Wang X, Ma J, Xiong G, Wang L, Wang S, Sun W. Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105920] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Yan B, Jiao X, Zhu H, Wang Q, Huang J, Zhao J, Cao H, Zhou W, Zhang W, Ye W, Zhang H, Fan D. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105779] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Jiang D, Shen P, Pu Y, Jin M, Yu C, Qi H. Enhancement of gel properties of Scomberomorus niphonius myofibrillar protein using phlorotannin extracts under UVA irradiation. J Food Sci 2020; 85:2050-2059. [PMID: 32572982 DOI: 10.1111/1750-3841.15311] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 04/27/2020] [Accepted: 04/29/2020] [Indexed: 01/02/2023]
Abstract
The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel (Scomberomorus niphonius) myofibrillar protein (MP) was studied with and without ultraviolet A (UVA) irradiation. The results showed that the gel strength and cooking yield increased in a PTE dose-dependent manner, and at the level of 625 µmol/g protein PTE, the highest gel strength of 308.43 ± 8.12 (mN·cm) and cooking yield of 76.16 ± 1.40% were obtained in the samples treated with UVA irradiation. The same samples also showed increased carbonyl content, decreased total sulfhydryl, unwinding of α-helix, and quenching of fluorescence intensity of endogenous tryptophan, all of which indicated that elevated protein oxidation in these samples led to enhanced protein cross-linking. Results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated aggregation of myosin heavy chains (MHCs) in the UVA-treated gels with PTE, also evidenced by the dense three-dimensional network structure in these samples visualized by scanning electron microscopy (SEM). Electron spin resonance (ESR) and spin trapping results indicated that free radicals were produced during the gelation process, possibly originated from UVA-treated PTE, which played a critical role of oxidizing fish MPs, and eventually led to the improvement of the textural properties of the mackerel MP gel. PRACTICAL APPLICATION: Brown algae are a family of high-yield marine algae. Phlorotannin extracts are highly active natural substances extracted from brown algae that can have many applications. Ultraviolet A (UVA) as a green and environmentally friendly physical processing method has been widely used in food processing in recent years. The method proposed in this study could be utilized to improve properties of fish protein gel made from poorly performing low-priced fishes, and provide workable guidance for industry to expand the application of brown algae in food processing to better meet consumer's demand for high-quality marine foods.
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Affiliation(s)
- Di Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
| | - Ping Shen
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
| | - Yuan Pu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
| | - Meiran Jin
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, 50011, USA
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, P. R. China
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41
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Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105705] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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42
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Tang L, Yongsawatdigul J. Physicochemical properties of tilapia (Oreochromis niloticus) actomyosin subjected to high intensity ultrasound in low NaCl concentrations. ULTRASONICS SONOCHEMISTRY 2020; 63:104922. [PMID: 31945574 DOI: 10.1016/j.ultsonch.2019.104922] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 11/10/2019] [Accepted: 12/07/2019] [Indexed: 06/10/2023]
Abstract
Effects of high intensity ultrasound (HIU) on physicochemical properties of tilapia (Oreochromis niloticus) actomyosin in low NaCl concentrations were investigated. The protein content extracted in low NaCl concentrations (0.1-0.3 M NaCl) increased with increasing HIU intensity up to 20.62 W/cm2 (p < 0.05). The effect of HIU on actomyosin extractability in high NaCl concentrations (0.6 and 1.2 M NaCl) was less obvious. Ca2+-ATPase activity and total sulfhydryl (SH) group content decreased in both 0.2 and 0.6 M NaCl. HIU showed more pronounced effect on oxidation of the SH groups in 0.6 M NaCl, while the reactive SH content at 0.2 M NaCl increased after a prolonged exposure to HIU, suggesting conformational changes induced by HIU. Surface hydrophobicity of actomyosin in 0.6 M NaCl increased with increasing ultrasonic intensity and exposure time to a higher degree than that in 0.2 M NaCl. A greater absolute value of the zeta potential of actomyosin subjected to HIU were also observed. The HIU treatments decreased the turbidity of actomyosin incubated at 40 and 60 °C. A drastic increase in the solubility of myosin heavy chain (MHC) and actin with 0.2 M NaCl were evident when HIU treatments were applied, but degradation of MHC occurred in both 0.2 and 0.6 M NaCl. Based on particle size and microstructure, actomyosin in 0.6 M NaCl underwent more disruption by HIU than that in 0.2 M NaCl. HIU induced protein unfolding and protein dissociation, enabling better extraction in a lower NaCl concentration.
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Affiliation(s)
- Ling Tang
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
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43
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Zhou X, Lin H, Zhu S, Xu X, Lyu F, Ding Y. Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108984] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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44
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Wei S, Yang Y, Feng X, Li S, Zhou L, Wang J, Tang X. Structures and properties of chicken myofibrillar protein gel induced by microwave heating. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14522] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sumeng Wei
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Yuling Yang
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Xiao Feng
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Shanshan Li
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Lei Zhou
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
| | - Jingyu Wang
- Fuyang Normal University Fuyang 236037 China
| | - Xiaozhi Tang
- College of Food Science and Engineering Collaborative Innovation Centre for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023China
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45
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46
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47
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Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle. Food Chem 2019; 291:68-76. [DOI: 10.1016/j.foodchem.2019.04.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 03/30/2019] [Accepted: 04/02/2019] [Indexed: 12/20/2022]
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48
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Jiao X, Cao H, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Ye W, Zhang H. Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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He C, Zhang M, Fang Z. 3D printing of food: pretreatment and post-treatment of materials. Crit Rev Food Sci Nutr 2019; 60:2379-2392. [PMID: 31313590 DOI: 10.1080/10408398.2019.1641065] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
BACKGROUND Food 3 D printing is an emerging food processing technology. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3 D printing has been extensively studied in the food sector in the past decade. Many factors influence the accuracy and quality of food 3 D printing, which are also the challenges to researchers. Currently, most of the research focuses on the development of printable materials and control of printing parameters to improve the printing accuracy and product quality. However, the influence of material pretreatment methods and post-processing techniques on food 3 D printing have received less attention. MAIN CONTENT By collecting the available data and research, this paper analyzes the effect of pretreatment technologies (crushing, gelation, etc.) and post-treatment technologies (cooking, drying, fast cooling technology, 4 D printing, etc.) on the accuracy and shape fidelity of 3 D printed food products. It also summarizes the current challenges of food 3 D printing and proposes some thoughts on the future development of this technology.
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Affiliation(s)
- Chang He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Jiangsu Sheng, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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Xu L, Luo Y, Fu X, Luo F, Xu Y, Sun S. Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage. Food Sci Nutr 2019; 7:2404-2411. [PMID: 31367369 PMCID: PMC6657708 DOI: 10.1002/fsn3.1101] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 04/27/2019] [Accepted: 05/04/2019] [Indexed: 12/24/2022] Open
Abstract
Fish lipid is highly susceptible to oxidation, resulting in accumulation of toxic substances reactive carbonyl compounds (RCCs), the reduction of nutritional value, and the production of odorous substances. In this study, the effect of yeast (Saccharomyces uvarum) on RCCs, fat acid composition, volatiles, and sensory traits in silver carp mince stored at 4°C was evaluated. Yeast eliminated malondialdehyde, 4-hydroxyl-2-hexenal, and 4-hydroxyl-2-nonenal by about 80%, 68%, and 60%, which increased by about 170%, 340%, and 300% in the control, respectively. Yeast helped retain about 80% of the polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively; only about 53% and 46% of EPA and DHA, respectively, were maintained in the control. Yeast removed off-odors hexanal, nonanal, and decenal, resulting in enhanced sensory traits. These findings were economically important for improving the quality of fish products. It might present an approach to improve the flavor of fish products.
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Affiliation(s)
- Lina Xu
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Yu Luo
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Xiangjin Fu
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Feijun Luo
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Youzhi Xu
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Shuguo Sun
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
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