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Zhang M, Wei T, Mai Q, Hayat K, Hou Y, Xia S, Cui H, Yu J. Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel. Food Chem 2024; 460:140503. [PMID: 39053279 DOI: 10.1016/j.foodchem.2024.140503] [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: 04/06/2024] [Revised: 06/26/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024]
Abstract
The aim of this study was to investigate the distribution pattern and migration pathway of sodium ion in the myofibrillar protein (MP) gel matrix during microwave heating. The results showed that the content of sodium ions in the outer layer of MP gel increased by 47.85% compared with that in the inner layer. In the inner layer of protein gel, the non-covalent disulfide bonds (mainly ε(γ-Glu)-Lys) increased (P < 0.05), which contributed to the formation of a better rigid structure of the protein. The free water content was significantly higher than that of the inner layer (P < 0.05), which was related to the higher mobility of sodium ions. The results of microstructure analysis showed that the outer layer of the MP gel formed a more porous network than the inner layer. This work is expected to give some insights into the development of promising salt-reduced meat products by microwave heating.
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Affiliation(s)
- Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Tianyi Wei
- Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd, 6 Yongan Road, Foshan, Guangdong, 528311, PR China
| | - Qianting Mai
- Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd, 6 Yongan Road, Foshan, Guangdong, 528311, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Yaqi Hou
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
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Gao X, Pei Z, Yi X, Zhang X, He D, Feng Z, Xia G, Shen X. Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi. Food Chem X 2024; 23:101635. [PMID: 39130724 PMCID: PMC11315115 DOI: 10.1016/j.fochx.2024.101635] [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: 04/24/2024] [Revised: 06/14/2024] [Accepted: 07/06/2024] [Indexed: 08/13/2024] Open
Abstract
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network. The formation of the oleogels network primarily relies on the tensile intramolecular or intermolecular hydrogen bonds between DCF and corn oil. The oleogels displayed oil binding capacity of up to 96.95% and exhibited favorable mechanical and rheological properties. Efforts were undertaken to integrate the acquired oleogels into silver carp surimi to create oil-fortified surimi products. Adding oleogels significantly enhanced the gel strength, texture, and water-holding capacity of surimi compared to adding corn oil. Especially, oleogels containing 5.0 % (w/v) DCF concentration elevated the lipid content in the surimi and preserved the gel and texture properties. Therefore, incorporating oleogels in surimi presents a potential solution for enhancing the nutritional content of surimi products.
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Affiliation(s)
- Xia Gao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Zhisheng Pei
- School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China
| | - Xiangzhou Yi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Xuan Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Dongxue He
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Zilan Feng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Xuanri Shen
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
- School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China
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3
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Mi H, Yu W, Li Y, Li J, Chen J, Li X. Effect of modified cellulose-based emulsion on gel properties and protein conformation of Nemipterus virgatus surimi. Food Chem 2024; 455:139841. [PMID: 38824724 DOI: 10.1016/j.foodchem.2024.139841] [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: 03/24/2024] [Revised: 05/13/2024] [Accepted: 05/24/2024] [Indexed: 06/04/2024]
Abstract
Microcrystalline cellulose was modified by TEMPO oxidation combined with ultrasound to prepare modified cellulose-based emulsion. The effect of different emulsion concentration on gel properties and protein conformation of surimi was investigated. The results showed the length and width of microcrystalline cellulose were reduced, and a large amount of -COOH was introduced into modified cellulose. Direct addition of flaxseed oil decreased the gel strength and WHC from 3640.49 g·mm and 76.94% to 2702.95 g·mm and 75.89%, respectively, while 5% modified cellulose-based emulsion could improve the gel properties of surimi. Surimi gel containing 5% emulsion had the highest hydrophobic interaction, disulfide bond and β-sheet content. Moreover, protein network structure was the densest in 5% emulsion group. Therefore, modified cellulose-based emulsion could be used to compensating for the negative impact of direct addition of flaxseed oil on surimi, which provided a new idea for the development of healthy and new emulsified surimi products.
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Affiliation(s)
- Hongbo Mi
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China
| | - Wenshuang Yu
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China
| | - Yi Li
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China
| | - Jingxin Chen
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China..
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University; Institute of Ocean Research, Bohai University; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China..
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4
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Yan D, Xu W, Yu Q, You J, Gao R, Bao Y. Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation. Food Chem 2024; 450:139269. [PMID: 38613961 DOI: 10.1016/j.foodchem.2024.139269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/18/2024] [Accepted: 04/04/2024] [Indexed: 04/15/2024]
Abstract
The purpose of this study was to determine the effect of pre-rigor salting on the quality characteristics of surimi gels prepared from snakehead fish muscle. Pre-rigor and post-rigor muscle were mixed with 0.3% or 3% NaCl (w/w) and made into surimi gels, respectively. Results showed that pre-rigor muscle had a higher content of ATP, longer sarcomere, higher pH and greater protein solubility. Metabolic profile suggested that pre-rigor muscle had higher content (a 28-fold increase) of antioxidants such as butyryl-l-carnitine. Transmission electron microscopy showed more damage of mitochondria in post-rigor muscle. Surimi paste from pre-rigor meat chopped with 3% NaCl generally showed greater radical scavenging ability and had higher content of free sulfhydryl. Surimi gel made from pre-rigor muscle salted with 3% NaCl showed a larger gel strength (3.18 kg*mm vs. 2.22 kg*mm) and better water-holding (86% vs. 80%) than that of post-rigor group. Based on these findings, we hypothesized that: In addition to other factors such as pH, degree of denaturation, etc., less protein oxidation in pre-rigor salted surimi also contributes to the improved gel properties.
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Affiliation(s)
- Dan Yan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Wanjun Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Qingqing Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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5
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Tang X, Chang H, Yao G, Chen J, Dong R. Desmodium intortum (Mill.) Urb. Protein Isolate Aggregates as Pickering Stabilizers: Physicochemical Characteristics and Emulsifying Properties. Molecules 2024; 29:3923. [PMID: 39203001 PMCID: PMC11357075 DOI: 10.3390/molecules29163923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Revised: 08/15/2024] [Accepted: 08/19/2024] [Indexed: 09/03/2024] Open
Abstract
This work aimed to investigate the feasibility of fabricating Pickering emulsions stabilized by Desmodium intortum protein isolate (DIPI) aggregates. The DIPI aggregates were formed using heat treatment, and the effects of ionic strength and pH on their properties were investigated. The heat-treated protein exposes its hydrophobic groups due to structural damage, resulting in rapid aggregation of the protein into aggregates with a size of 236 nm. The results showed that the aggregates induced by ionic strength had larger particle size and higher surface hydrophobicity and partial wettability. Moreover, this study explored effective strategies for bolstering Pickering emulsion stability through optimized DIPI aggregate concentration (c) and oil fraction (ø). The DIPI Pickering emulsion (DIPIPE) formed at c = 5% and ø = 0.7 was still highly stable after 30 days of storage. As confirmed by laser confocal microscopy, DIPI aggregates could be adsorbed onto the oil-water interface to form a network structure that could trap oil droplets in the network. Collectively, the Pickering emulsion stabilized by DIPI aggregates exhibited excellent stability, which not only deeply utilizes the low-value protein resources in the Desmodium intortum for the first time, but also demonstrates the potential of DIPI for the bio-based field.
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Affiliation(s)
- Xuemei Tang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China;
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.C.); (G.Y.)
| | - Hui Chang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.C.); (G.Y.)
| | - Guanglong Yao
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.C.); (G.Y.)
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (H.C.); (G.Y.)
| | - Rongshu Dong
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China;
- National Key Laboratory for Tropical Crop Breeding, Sanya 572024, China
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6
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Zhou F, Jiang W, Tian H, Wang L, Zhu J, Luo W, Liang J, Xiang L, Cai X, Wang S, Wu Q, Lin H. Influence of EGCG ( Epigallocatechin Gallate) on Physicochemical-Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking. Foods 2024; 13:2412. [PMID: 39123603 PMCID: PMC11312070 DOI: 10.3390/foods13152412] [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: 06/30/2024] [Revised: 07/23/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024] Open
Abstract
The influence of epigallocatechin gallate (EGCG) on the physicochemical-rheological properties of silver carp surimi gel was investigated. The gel strength, texture, water-holding capacity (WHC), dynamic distribution of water, and rheological properties of surimi gels added with different levels (0, 0.02, 0.04, 0.06, 0.08, and 0.1%) of EGCG were measured. The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control. EGCG 0.02% had the highest gel strength (406.62 g·cm), hardness (356.67 g), WHC (64.37%), and immobilized water contents (98.958%). The gel performance decreased significantly when the amounts of EGCG were higher than 0.06%. The viscosity, G', and G″ of the rheological properties also showed the same trends. The chemical interaction of surimi gels, secondary structure of myofibrillar protein (MP), and molecular docking results of EGCG and silver carp myosin showed that EGCG mainly affected the structure and aggregation behavior of silver carp myosin through non-covalent interactions such as those of hydrogen bonds, hydrophobic interactions, and electrostatic interactions. The microstructures of EGCG 0.02% and EGCG 0.04% were compact and homogeneous, and had better gel formation ability. The lower concentrations of EGCG formed a large number of chemical interactions such as those of disulfide bonds and hydrophobic interactions inside the surimi gels by proper cross-linking with MP, and also increased the ordered β-sheet structure of MP, which facilitated the formation of the compact three-dimensional network gel.
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Affiliation(s)
- Fengchao Zhou
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China; (F.Z.); (W.J.); (W.L.); (L.X.)
- Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, China; (L.W.); (J.Z.); (J.L.)
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Wenting Jiang
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China; (F.Z.); (W.J.); (W.L.); (L.X.)
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Han Tian
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Liuyun Wang
- Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, China; (L.W.); (J.Z.); (J.L.)
| | - Jiasi Zhu
- Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, China; (L.W.); (J.Z.); (J.L.)
| | - Wei Luo
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China; (F.Z.); (W.J.); (W.L.); (L.X.)
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Jie Liang
- Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, China; (L.W.); (J.Z.); (J.L.)
| | - Leiwen Xiang
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China; (F.Z.); (W.J.); (W.L.); (L.X.)
| | - Xixi Cai
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Shaoyun Wang
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Qiming Wu
- Fujian Province Yaming Food Co., Ltd., Putian 351100, China; (Q.W.); (H.L.)
| | - Honglai Lin
- Fujian Province Yaming Food Co., Ltd., Putian 351100, China; (Q.W.); (H.L.)
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7
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Yin Y, Wang Y, Fang Q, Xiang M, Zhao X, Xu X, Li C. Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products. Food Chem 2024; 446:138857. [PMID: 38452503 DOI: 10.1016/j.foodchem.2024.138857] [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: 08/24/2023] [Revised: 02/05/2024] [Accepted: 02/24/2024] [Indexed: 03/09/2024]
Abstract
This study investigated the influence of oil type (olive, soybean, and peanut oil) and post-cooking methods (oven bake and microwave) on the quality of 3D printed chicken meat products. The Ostwald-de-Waele model was used to describe the flow behavior of chicken meat paste (R2 > 0.995). Oil-fortified groups present significantly lower consistency index (K) and flow behavior index (n), indicating better fluidity. A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (αSF). Surprisingly, the values of αSF are well-correlated with accuracy parameters of 3D printed cubes (|r| >0.8). For post-heating methods, baking results in higher fluid loss but contributes to a smoother surface. The microwaved gels showed better fluid retention ability and higher accuracy but lost the detail shape of the 3D printing model. Overall, the PO (peanut oil) meat emulsion group presented better textural properties and flat surfaces than other oil-added counterparts.
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Affiliation(s)
- Yexi Yin
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yue Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qingqing Fang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingyu Xiang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xue Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chao Li
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
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8
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Chen Y, Zhang N, Chen X. Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure-Activity Relationship, and Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3259-3276. [PMID: 38308635 DOI: 10.1021/acs.jafc.3c06433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2024]
Abstract
Polysaccharides are an important class of biomolecules derived from several sources. However, the inherent structure of polysaccharides prevents them from exhibiting favorable physicochemical properties, which restricts their development in agriculture, industry, food, and biomedicine. This paper systematically summarizes the changes in the primary and advanced structures of modified polysaccharides, and focuses on the effects of various modification methods on the hydrophobicity, rheological properties, emulsifying properties, antioxidant activity, hypoglycemic, and hypolipidemic activities of polysaccharides. Then there is a list the applications of modified polysaccharides in treating heavy metal pollutants, purifying water resources, improving beverage stability and bread quality, and precisely delivering the drug. When summarized and reviewed, the information above can shed further light on the relationship between polysaccharide structure and function. Determining the structure-activity relationship provides a scientific basis for the direction of molecular modifications of polysaccharides.
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Affiliation(s)
- Yue Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Na Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
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9
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Fei S, Li Y, Liu K, Wang H, Abd El-Aty AM, Tan M. Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers. Int J Biol Macromol 2024; 258:128805. [PMID: 38104682 DOI: 10.1016/j.ijbiomac.2023.128805] [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: 08/05/2023] [Revised: 11/28/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
The growing prevalence of dysphagia among the aging population presents a significant challenge. Many highly nutritious foods, like salmon, are often unsuitable for the elderly due to their firm texture when heated. To address this concern, a combination of salmon myofibrillar protein (SMP), Konjac glucomannan (KGM), and different emulsion fillers-such as oil droplets, octenyl succinic anhydride (OSA)-modified potato starch emulsion, and high methoxylated pectin (HMP) emulsions-was selected to enhance the network of salmon protein gels with the aims to create potential applications as dysphagia-friendly foods. The International Dysphagia Dietary Standardization Initiative (IDDSI) test indicated that all gel samples were classified as level 5. The OSA-SMP-KGM gel exhibited notably higher cohesiveness (P < 0.05), reduced adhesion, and enhanced mouthfeel. The OSA-SMP-KGM gel exhibited a smooth surface and excellent water retention (92.4 %), rendering it suitable for individuals with swallowing difficulties, particularly those prone to experiencing dry mouth. The yield stress of OSA-SMP-KGM gel was 594.14 Pa and stable structure was maintained during chewing and swallowing (γe/γv = 62.5). This study serves as a valuable reference for developing salmon-based products that are not only highly nutritious but also fulfill the criteria for a desirable swallowing texture.
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Affiliation(s)
- Siyuan Fei
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Kangjing Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey.
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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10
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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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11
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Zhang E, Zhao Y, Ren Z, Shi L, Weng W. Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels. Food Chem X 2023; 20:100988. [PMID: 38144838 PMCID: PMC10740075 DOI: 10.1016/j.fochx.2023.100988] [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: 08/11/2023] [Revised: 10/14/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
The comparative effects of water-in-oil (W/O) and oil-in-water (O/W) emulsions on the physicochemical characteristics of silver carp surimi gels were investigated. The breaking force of surimi gels was 188.72 g, which decreased with increasing W/O emulsion but remained constant by adding O/W emulsion. The hardness decreased with increasing W/O emulsion, while the other parameters to TPA maintained constant whether the W/O or O/W emulsion was added. The yellowness value of surimi gels was 1.30, which increased with increasing W/O emulsion while remained constant after adding O/W emulsion. The water-holding capacity of surimi gels was invariant when emulsions increased. After emulsions added to surimi gels, no changes in the surimi protein interactions were found in electrophoretic patterns and Fourier transform infrared spectra. The increasing W/O emulsion enlarged the droplet size of oil and then destroyed the surimi gel network structure, while the oil droplets were evenly dispersed with increasing O/W emulsion.
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Affiliation(s)
- Enhan Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yuan Zhao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
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12
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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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13
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Shen Z, Gao H, Peng W, Wang F, Liu Y, Wu J, Wang S, Li X. Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation. J Texture Stud 2023. [PMID: 37968073 DOI: 10.1111/jtxs.12812] [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: 08/11/2023] [Revised: 09/18/2023] [Accepted: 10/19/2023] [Indexed: 11/17/2023]
Abstract
The effect of soybean oil (SO) on freeze-thaw (F-T)-treated surimi was investigated and its related mechanism was revealed by molecular dynamics (MD) simulations. The results displayed that SO has a disrupting effect on the structure of fresh samples. However, in the F-T-treated samples, surimi gels supplemented with SO had a more uniform microstructure. Simultaneously, when SO was added from 0% to 7% in the F-T-treated samples, the gel strength increased from46.66 to 51.86 N · mm $$ 46.66\ \mathrm{to}\ 51.86\;\mathrm{N}\cdotp \mathrm{mm} $$ (p < .05), the physically bound water was increased from 92.90% to 94.15% (p < .05), and storage modulus was increased from 5939 to 6523 Pa. Triglycerides of SO generated hydrophobic interactions with myosin mainly in carbon chains. Computational results from MD simulations illustrated that the structure of myosin combined with triglycerides was more stable than that of myosin alone during temperature fluctuations (-20 to 4°C). During ice crystal growth, triglycerides absorbed on the myosin surface inhibited the growth of surrounding ice crystals and mitigated the ice crystal growth rate (from 7.54 to 5.99 cm/s). The addition of SO during the F-T treatments allowed myosin to be less negatively affected by ice crystal formation and temperature fluctuations and ultimately contributed to the formation of a more uniform network gel structure.
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Affiliation(s)
- Zhiwen Shen
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China
| | - Huaqian Gao
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China
| | - Wanqi Peng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China
| | - Faxiang Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan Province, China
| | - Yongle Liu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China
- Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan Province, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian Province, China
| | - Xianghong Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China
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14
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Lian W, WangFeng Q, Zhang H, Zhu Y, Qu M, Sun B, Huang Y, Zhu X. Use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl 2. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6180-6189. [PMID: 37139635 DOI: 10.1002/jsfa.12684] [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: 03/08/2023] [Revised: 04/10/2023] [Accepted: 05/01/2023] [Indexed: 05/05/2023]
Abstract
BACKGROUND Plant protein is widely used in the study of animal protein substitutes and healthy sustainable products. The gel properties are crucial for the production of plant protein foods. Therefore, the present study investigated the use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl2 . RESULTS Oil droplets filled protein network pores under the addition of soybean oil (1-2%). This resulted in an enhanced gel hardness and water holding capacity. Further addition of soybean oil (3-4%), oil droplets and some protein-oil compounds increased the distance between the protein molecule chain. The results of Fourier transform infrared spectroscopy and intermolecular interaction also showed that the disulfide bond and β-sheet ratio decreased in the gel system, which damaged the overall structure of the gel network. Compared with the addition of 0 m CaCl2 , salt ion reduced the electrostatic repulsion between proteins, and local protein cross-linking was more intense at 0.005 m CaCl2 concentration. In the present study, structural properties and rheological analysis showed that the overall strength of the gel was weakened after the addition of CaCl2 . CONCLUSION The presence of appropriate amount of soybean oil can fill the gel pores and improve the texture properties and network structure of soy protein isolate-wheat gluten (SPI-WG) composite gel. Excessive soybean oil may hinder protein-protein interaction and adversely affect protein gel. In addition, the presence or absence of CaCl2 significantly affected the gelling properties of SPI-WG composite protein gels. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Wentao Lian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Qiujie WangFeng
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Haojia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Min Qu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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15
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Sharma S, Majumdar RK, Mehta NK. Valorisation of pineapple peel waste as natural surimi gel enhancer and its optimization in Nile tilapia (Oreochromis niloticus) surimi gels. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-29527-0. [PMID: 37639097 DOI: 10.1007/s11356-023-29527-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 08/22/2023] [Indexed: 08/29/2023]
Abstract
This investigation explored the preparation of surimi gel enhancer from pineapple peel waste, hugely generated by industries and spreading serious environment pollutions. The peel extracted with 100% ethanol had higher bioactive and antioxidant attributes, which was subsequently fortified in tilapia surimi at levels of 0.20%-1.20%, w/w to improve its physiochemical, textural, protein structural and sensorial properties. Our finding demonstrated that surimi gels enriched with 0.80% ethanolic pineapple peel extract (PAPE) exhibited significant (p<0.05) improvement in water holding capacity, breaking force, gel strength, and other textural properties and sensory attributes. Furthermore, the surimi gels fortified with 0.80% PAPE exhibited the elevated levels of hydrogen and hydrophobic interactions, while sulfhydryl and free amino acid contents demonstrated a contrasting trend. The FTIR spectra displayed that the incorporation of PAPE influenced the secondary structure of the protein, as evidenced by shifts in the α-helix to β-sheet peaks. In addition, 0.80% PAPE added gels displayed a compact, uniform, and organized microstructure, featuring small cavities. In summary, the fortification of tilapia surimi gels with 0.80% PAPE could improve gelling and other technological properties with higher sensory scores. This study offers an effective approach to utilize the pineapple peel as a gel enhancer additive for the development of functional surimi and surimi-based products enriched with bioactive compounds.
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Affiliation(s)
- Sanjeev Sharma
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura, 799210, India
| | - Ranendra Kumar Majumdar
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura, 799210, India
| | - Naresh Kumar Mehta
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura, 799210, India.
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16
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Wang J, Lu Q, Gong J, Gao F, Xu X, Wang H. Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation. Food Res Int 2023; 169:112907. [PMID: 37254342 DOI: 10.1016/j.foodres.2023.112907] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/22/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Physics-assisted processing technologies have huge potential in the meat processing industry. By modeling two essential procedures (pickling and preheating) of gels-based meat products, this work investigated the cascade effects of a new physical technology (magnetic field) on the conformational structures and gel properties of myofibrillar proteins (MPs). Samples were subjected with four magnetic field (MF)-assisted treatments (group A, both processes without MF; group B, pickling without MF combining with preheating with 4.5 mT MF; group C, pickling with 3.0 mT MF combining with preheating without MF; group D, pickling with 3.0 mT MF combining with preheating with 4.5 mT MF). The result showed that MF-assisted treatments significantly improved water holding capacity (WHC) of MP gels compared with group A (46.9%), reaching the maximum value of 52.1% in group D.According to the low-field nuclear magnetic results, group D decreased the percentages of P22 (6.97%) and increased the percentages of P21 (93%), which showed that water molecules were more tightly bound to each other. Meanwhile, the unfolding of α-helix and the formation of random coil of MF-assisted treatments resulted in more exposure of internal groups, leading to the formation of a dense network. These findings would provide new insights to improve the quality of gels-based meat products via the MF.
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Affiliation(s)
- Jingwen Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Qiyuan Lu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Junming Gong
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Fei Gao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huhu Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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17
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Lv Y, Sun X, Jia H, Hao R, Jan M, Xu X, Li S, Dong X, Pan J. Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel. Food Chem 2023; 423:136352. [PMID: 37182492 DOI: 10.1016/j.foodchem.2023.136352] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/17/2023] [Accepted: 05/08/2023] [Indexed: 05/16/2023]
Abstract
In the study, high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) were added into surimi and the effects on gel properties, lipid quality and stability were investigated. It is found that HIPEs-added groups exhibited higher gel strength and lower cooking loss than Oil-added counterparts. HIPEs-added groups had higher proportion of capillary water, and microstructure of HIPEs-added gels showed fewer large voids and small size droplets. HIPEs-added groups also showed less pronounced myosin heavy chain band. HIPEs- and Oil-added gels showed > 3500 mg/kg EPA + DHA and 0.4-0.8 mg/kg astaxanthin, and most HIPEs-added groups had higher levels of them but lower TBARS values. Results suggest AKO-HIPEs could reduce the intervention by lipids on myosin crosslinking during gelation, and protect fatty acids and asxtanthin from oxidation due to oxygen-isolation led by their high accumulation. Thus, AKO-HIPEs can be applied to fortify ω-3 PUFA and maintain good gel properties in surimi product.
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Affiliation(s)
- Yinyin Lv
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaosong Sun
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hui Jia
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice 370 05, Czech Republic
| | - Ruoyi Hao
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice 370 05, Czech Republic
| | - Mráz Jan
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice 370 05, Czech Republic
| | - Xianbing Xu
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shengjie Li
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jinfeng Pan
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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18
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Zhao Y, Lu K, Piao X, Song Y, Wang L, Zhou R, Gao P, Khong HY. Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II. Food Chem 2023; 407:135157. [PMID: 36529012 DOI: 10.1016/j.foodchem.2022.135157] [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: 09/04/2022] [Revised: 11/03/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022]
Abstract
Surimi products have unsatisfactory gel properties. Hence, this study evaluates the effect of collagen-adding on surimi gel properties and provides the first observation results regarding collagen type influence. With higher water solubility and more charged amino acids than type II, collagen type I intertwines with surimi myofibrillar proteins better to induce higher exposure of protein functional domains, more sufficient conformational changes of myosin and greater formation of chemical forces among proteins. These enhancements accelerate the gelation rate, leading to a well-stabilized surimi gel. The collagen I-containing surimi gels show more compact structures with uniformly distributed smaller pores than those containing collagen II, thereby providing the final products with higher water holding capacity and better textural profiles. As such, the surimi gel fortification performance of collagen I and the well-elucidated collagen-myofibrillar protein interaction mechanism will guide the further exploitation of collagen as an effective additive in the food industry.
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Affiliation(s)
- Yadong Zhao
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, 10044 Stockholm, Sweden.
| | - Kunyu Lu
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Xinyue Piao
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yan Song
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, 210037 Nanjiang, China
| | - Rusen Zhou
- School of Chemistry and Physics and Centre for Materials Science, Queensland University of Technology, 4000 Brisbane, Australia.
| | - Pingping Gao
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; Faculty of Applied Sciences, Universiti Teknologi MARA, 94300 Kota Samarahan, Sarawak, Malaysia
| | - Heng Yen Khong
- Faculty of Applied Sciences, Universiti Teknologi MARA, 94300 Kota Samarahan, Sarawak, Malaysia
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19
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Su K, Liu L, Pan X, Chen S, Zhang X, Cheng W, Xu B. Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein. Foods 2023; 12:foods12091792. [PMID: 37174330 PMCID: PMC10177774 DOI: 10.3390/foods12091792] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
The study investigated the effects of different microwave vacuum freeze-drying powers (100-500 W) on the emulsifying properties and structural characteristics of egg white protein, which is of great significance in enhancing the added value of EWP and promoting its application. Emulsification analysis revealed that the emulsification performance was significantly influenced by microwave power and reached its maximum at 300 W. Fourier-transform infrared spectroscopy (FT-IR) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analyses showed that microwave vacuum freeze-drying treatment altered the secondary structure of EWP without changing its peptide structure. Fluorescence measurements indicated that the maximum fluorescence emission intensity decreased, and the maximum emission wavelength shifted towards blue as the power increased. Particle size, zeta potential, scanning electron microscopy (SEM), and differential scanning calorimetry (DSC) analyses showed that the average particle size of EWP reached the minimum value of 1203.66 nm, the absolute value of zeta potential reached the maximum value of 41.35 mV, and the thermal stability was strongest, with a more uniform and loose structure observed at 300 W. Texture profile analysis (TPA) showed that appropriate power treatment significantly enhanced the chewiness and viscoelasticity of egg white protein. Therefore, appropriate power treatment could effectively improve the emulsifying properties and stability.
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Affiliation(s)
- Kenan Su
- International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Lili Liu
- International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Xingyu Pan
- International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Shuxing Chen
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Xiaodan Zhang
- International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Weiwei Cheng
- International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Baocheng Xu
- International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
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20
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Tong Y, Wang Y, Chen M, Zhong Q, Zhuang Y, Su H, Yang H. Effect of high‐content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
Affiliation(s)
- Yuqian Tong
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Yudong Wang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Min Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Qian Zhong
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Yang Zhuang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Hongchen Su
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Hong Yang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural University, Ministry of Education Wuhan 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan) Wuhan 430070 China
- Aquatic Product Engineering and Technology Research Center of Hubei Province Wuhan 430070 China
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21
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Wang H, Zhang J, Xu Y, Mi H, Yi S, Gao R, Li X, Li J. Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel. Food Chem 2023; 417:135821. [PMID: 36934711 DOI: 10.1016/j.foodchem.2023.135821] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/14/2023] [Accepted: 02/27/2023] [Indexed: 03/09/2023]
Abstract
The effects of different amount (0-12%) of chickpea protein-stabilized Pickering emulsion (CPE) on the gelling properties, intermolecular interactions, microstructure, and physicochemical stability of hairtail fish myosin gels were investigated. The myosin gel with 6%-9% CPE demonstrated significantly higher viscoelasticity, gel strength, hardness, water-holding capacity and whiteness, compared to the control (P < 0.05). In addition, Raman spectroscopy showed that CPE changed the microenvironment of the myosin, which promoted the changes in protein secondary structures, disulfide bond conformation and the local environments of the composite gels. The addition of 6%-9% CPE also enhanced the disulfide bond and hydrophobic interaction of myosin gels which induced more compact gel network structures. Furthermore, CPE improved the lipid oxidative stability and freeze-thaw stability of myosin gel. The results indicated that CPE could improve the gelling properties of myosin, making it a potential new additive and lipid substitute for the development of new emulsion gel products.
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Affiliation(s)
- Huinan Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jiaxin Zhang
- College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, 121013, China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, 121013, China
| | - Hongbo Mi
- College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, 121013, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, 121013, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, 121013, China.
| | - Jianrong Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, 121013, China.
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22
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Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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23
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Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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24
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The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (Faxonius limosus) Meat. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9010066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
In recent years, new raw materials have been sought for use in processing. This category certainly includes invasive crayfish Faxonius limosus. One of the problems associated with their use is their short microbiological shelf life. Therefore, in the research presented here, an attempt was made to ferment crayfish meat with strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus casei, and yogurt culture. The analyses included an evaluation of changes in the microbial quality of the material, the content of free amino acids, reducing sugars, ascorbic acid, and the antioxidant properties of the fermented meat. Changes in the canthaxanthin content and the number of sulfhydryl groups and disulfide bridges were also evaluated. The study showed that carrying out lactic fermentation resulted in a decrease in meat pH (8.00 to 7.35–6.94, depending on the starter culture). Moreover, the meat was characterized by an increase in FRAP (2.99 to 3.60–4.06 mg AAE/g), ABTS (2.15 to 2.85–3.50 μmol Trolox/g), and reducing power (5.53 to 6.28–14.25 μmol Trolox/g). In addition, the study showed a favorable effect of fermentation on the content of sulfhydryl groups in the meat as well as for ascorbic acid content. The results obtained can serve as a starting point for the further development of fermented products based on crayfish meat.
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25
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Yan B, Meng L, Yang H, Du L, Jiao X, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Microwave heating process of moderate-minced surimi based on multiphase porous media model. J Food Sci 2023; 88:273-292. [PMID: 36463411 DOI: 10.1111/1750-3841.16408] [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: 06/29/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 12/05/2022]
Abstract
Moderately processed surimi products exhibit better nutrient retention and enhanced gels, and the great potential of microwaves application and changes in the way of chopping meat has been reported by previous research. In this study, a systematic analysis of the novel surimi product was made to explore the heat and mass transfer characteristics. A porous media model combining electromagnetic heat and hygroscopic expansion was developed to evaluate this process, and its accuracy has been verified experimentally. It was found that the dielectric characterization of multiphase mixture system has great influence on the results, the complex refractive index mixture equation was used due to its lowest root-mean-square error value. In addition, the effect of moderate processing on microwave heating was examined in terms of porosity changes. However, nonuniform temperature distributions were found in the higher porous samples, especially when the porosity is greater than 0.81. Moreover, the developed model was coupled with the evaluation for gel properties and the results showed the significant effect of moderate crushing on the gel quality during the microwave heating process.
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Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Linglu Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Huayu Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lin Du
- Information Center of the State Administration for Market Regulation, Beijing, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen, China.,Anjoy Foods Group Co., Ltd., Xiamen, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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26
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Jiang Q, Chen N, Gao P, Yu D, Yang F, Xu Y, Xia W. Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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27
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Li M, Yang J, Bao H, Chen Y, Gao Y, Deng S. The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck ( Harpadon nehereus). Front Nutr 2022; 9:1060188. [PMID: 36505233 PMCID: PMC9729542 DOI: 10.3389/fnut.2022.1060188] [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: 10/02/2022] [Accepted: 11/09/2022] [Indexed: 11/27/2022] Open
Abstract
This study investigates the effects of heating method, setting time, and setting temperature on the gel properties, water holding capacity (WHC), molecular forces, protein composition, protein conformation, and water transition of Bombay duck (BD) surimi gel. The obtained results demonstrate that the best gel properties are obtained by two-step heating at 30°C for 120 min while the hardness was 10.418 N and the breaking force was 4.52 N. Gel softening occurs at setting temperatures greater than 40°C due to the effect of endogenous enzymes in destroying the protein structure and increasing the hydrophobic and disulfide interactions. Low-field nuclear magnetic resonance spectra confirm that high two-step setting temperatures induce gel softening and the destruction of the surimi gel structure, as evidenced by the increased water migration at these temperatures. Of all protein conformations in the gel, the β-sheet structure, decreases from 38.40% at 30°C to 11.75% at 60°C when the setting time is 60 min, is the most susceptible to gel softening. Overall, the data reported herein provide a scientific basis for the development of new BD surimi products on an industrial level.
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28
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Li X, Zhang T, An Y, Yin T, Xiong S, Rong H. Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. Foods 2022; 11:foods11223640. [PMID: 36429230 PMCID: PMC9689315 DOI: 10.3390/foods11223640] [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: 10/08/2022] [Revised: 11/01/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates' thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates' physicochemical characteristics with sharply decreased tensile strength, macroscopic longitudinal fracture, broken and unevenly distributed microstructure, increased water mobility and decreased free water content. However, the increasing ratio of surimi had no effect on the protein secondary structure of extrudates. Sensory evaluation, E-tongue and E-nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.
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Affiliation(s)
- Xiaodong Li
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
| | - Tonghao Zhang
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
| | - Yueqi An
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
- Correspondence:
| | - Hongshan Rong
- Tianmen Jifude Bean Products Co., Ltd., Tianmen 431700, China
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29
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Qu C, Li Y, Du S, Geng Y, Su M, Liu H. Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects. Food Res Int 2022; 161:111805. [DOI: 10.1016/j.foodres.2022.111805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 07/06/2022] [Accepted: 08/18/2022] [Indexed: 11/28/2022]
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30
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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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31
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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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32
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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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33
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Song C, Lin Y, Hong P, Liu H, Zhou C. Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel. Food Sci Nutr 2022; 10:2935-2946. [PMID: 36171767 PMCID: PMC9469861 DOI: 10.1002/fsn3.2889] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 03/25/2022] [Accepted: 03/30/2022] [Indexed: 12/03/2022] Open
Abstract
To enhance the quality and flavor of surimi-based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water-holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.15 μm. Thus, the gel with the oil showed a loose network structures with large cavities, and the texture was deteriorated, accompanied by decreased WHC (p < .05). Compared with other vegetable oils, soybean, corn and safflower seed oils enriching linoleic acid were emulsified with protein forming a stable interfacial protein film. The gel with the oil showed an increase in the WHC and bound water content. Furthermore, the oil droplets with an average diameter of less than 0.15 μm were evenly distributed in the gel matrix, and the gel exhibited dense network structures with small cavities and smooth surface. In general, soybean and safflower seed oils can be used as a potential additive to improve the quality and flavor of surimi-based products.
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Affiliation(s)
- Chunyong Song
- College of Food Science and Technology Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Provincial Engineering Technology Research Center of Marine Food Guangdong Modern Agricultural Science and Technology Innovation Center Guangdong Ocean University Zhanjiang Guangdong China
| | - Yufeng Lin
- College of Food Science and Technology Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Provincial Engineering Technology Research Center of Marine Food Guangdong Modern Agricultural Science and Technology Innovation Center Guangdong Ocean University Zhanjiang Guangdong China
| | - Pengzhi Hong
- College of Food Science and Technology Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Provincial Engineering Technology Research Center of Marine Food Guangdong Modern Agricultural Science and Technology Innovation Center Guangdong Ocean University Zhanjiang Guangdong China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) Zhanjiang Guangdong China
| | - Huanming Liu
- College of Food Science and Technology Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Provincial Engineering Technology Research Center of Marine Food Guangdong Modern Agricultural Science and Technology Innovation Center Guangdong Ocean University Zhanjiang Guangdong China
| | - Chunxia Zhou
- College of Food Science and Technology Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Provincial Engineering Technology Research Center of Marine Food Guangdong Modern Agricultural Science and Technology Innovation Center Guangdong Ocean University Zhanjiang Guangdong China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) Zhanjiang Guangdong China
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34
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Shen Z, Li S, Wu J, Wang F, Li X, Yu J, Liu Y, Ma X. Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01589-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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35
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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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36
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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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37
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Lu Y, Zhu Y, Ye T, Nie Y, Jiang S, Lin L, Lu J. Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration. ULTRASONICS SONOCHEMISTRY 2022; 88:106065. [PMID: 35724484 PMCID: PMC9234091 DOI: 10.1016/j.ultsonch.2022.106065] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 06/04/2022] [Accepted: 06/12/2022] [Indexed: 05/23/2023]
Abstract
This study was conducted to evaluate the effects of extra virgin olive (EVO) oil incorporation on the physicochemical properties and microstructure of surimi gels subjected to ultrasound-assisted water-bath heating. As the oil content was increased from 0 to 5 g/100 g, the breaking force and gel strength of the surimi gels significantly decreased, while the whiteness level exhibited the opposite tendency irrespective of the heating method. Compared with the traditional water-bath heating method, the ultrasonic heating promoted the unfolding of the α-helix structure and intensified the formation of β-sheet content and non-covalent bonds (ionic bonds, hydrogen bonds, and disulfide bonds), especially disulfide bonds, which contributed to the further crosslinking of the proteins and to gelation, thereby improving the gels' strength. In addition, smaller cavities and compact microstructures were observed in the low-oil (≤3 g/100 g) surimi gels under ultrasonic treatment, which effectively prevented water migration in the gel network and resulted in a high water holding capacity and uniform water distribution. However, the ultrasonic treatment barely remedied the poor microstructures of the high-oil (>3 g/100 g) surimi gels owing to oil coalescence, which weakened the protein-protein interaction. In conclusion, ultrasonic treatment combined with water-bath heating significantly improved the gelation properties of the low-oil surimi gels, although it did not remarkably improve those of the high-oil gels. The choice of a suitable oil concentration could be of great importance for the production and functioning of surimi products via ultrasound-assisted treatments.
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Affiliation(s)
- Yufeng Lu
- Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China
| | - Yajun Zhu
- Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China
| | - Tao Ye
- Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China
| | - Yongtao Nie
- Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China
| | - Shaotong Jiang
- Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China
| | - Lin Lin
- Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China.
| | - Jianfeng Lu
- Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China.
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38
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Gao W, Wu X, Ye R, Zeng X, Brennan MA, Brennan CS, Ma J. Analysis of protein denaturation, and chemical visualisation, of frozen grass carp surimi containing soluble soybean polysaccharides. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Xinru Wu
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Ruisen Ye
- Midea Household Appliance Division Midea Group Foshan 528311 China
| | - Xin‐an Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | | | - Ji Ma
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- State Key Laboratory of Luminescent Materials and Devices, Center for Aggregation‐Induced Emission South China University of Technology Guangzhou 510640 China
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39
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Cen K, Yu X, Gao C, Yang Y, Tang X, Feng X. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel. Food Chem 2022; 394:133456. [PMID: 35717909 DOI: 10.1016/j.foodchem.2022.133456] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/18/2022]
Abstract
The effects of quinoa protein Pickering emulsion (QPE) on the gel properties, protein structure and intermolecular interactions of myofibrillar protein (MP) gels were studied. Compared with the MP gels without QPE, the MP gels with 5.0%-7.5% added QPE showed significant increasing trends in storage modulus (G'), whiteness, gel strength and water holding capacity (WHC). The content of disulfide bonds in the gel increased with the addition of QPE and the disulfide bond conformation changed from gauche-gauche-gauche to gauche-gauche-trans. Moreover, the increase of hydrogen bonds after QPE addition confirmed the transformation from α-helix to β-sheet, as β-sheet structure was stabilized by interchain hydrogen bonds. The added QPE also enhanced the hydrophobic interaction and electrostatic interaction of MP gels. To conclude, the addition of 5.0%-7.5% QPE improved the intermolecular interactions and the structure stability of MP gels, and enhanced the gelation and WHC of MP gels.
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Affiliation(s)
- Kaiyue Cen
- College of Food Science and Engineering/Collaborative Innovation Center 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
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long Taipa, 999078, Macau
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center 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
| | - Yuling Yang
- College of Food Science and Engineering/Collaborative Innovation Center 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
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center 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.
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center 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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40
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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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41
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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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42
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Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa. Processes (Basel) 2022. [DOI: 10.3390/pr10050847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80 °C for 45 min, boiling and steaming at 100 °C for 15–120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60–120 min reduced the cooking yield and texture quality. Boiling at 100 °C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100 °C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability.
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43
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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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44
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Wang L, Yang K, Wang X, Wu D, You X, Ma J, Zhang Y, Xiong G, Wang L, Sun W. Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (
Ctenopharyngodon idellus
) under the synergistic effects of radio frequency combined with magnetic field. J Food Sci 2022; 87:1662-1671. [DOI: 10.1111/1750-3841.16103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 01/13/2022] [Accepted: 02/09/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Limei Wang
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Kun Yang
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Xian Wang
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Di Wu
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Xiaopeng You
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Jing Ma
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Yunhua Zhang
- School of Mechanical Engineering Yangtze University Jingzhou P. R. China
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan P. R. China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan P. R. China
| | - Weiqing Sun
- College of Life Science Yangtze University Jingzhou P. R. China
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45
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Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking. Food Res Int 2022; 156:111168. [DOI: 10.1016/j.foodres.2022.111168] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 11/19/2022]
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46
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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; 11:486. [PMID: 35326135 PMCID: PMC8944868 DOI: 10.3390/antiox11030486] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [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;
| | - 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
| | - 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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47
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Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel. Gels 2022; 8:gels8020106. [PMID: 35200487 PMCID: PMC8871502 DOI: 10.3390/gels8020106] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/29/2022] [Accepted: 02/07/2022] [Indexed: 11/17/2022] Open
Abstract
Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p < 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.
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48
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Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031703] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
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49
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Zhu Y, Ye T, Jiang S, Lin L, Lu J. Effects of Psyllium Husk Powder on the Gel Properties of Silver Carp (
Hypophthalmichthys molitrix
) Surimi. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yajun Zhu
- Engineering Research Center of Bio‐process, Ministry of Education, Hefei University of Technology Hefei China
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology Hefei China
| | - Tao Ye
- School of Bioengineering Huainan Normal University Huainan China
| | - Shaotong Jiang
- Engineering Research Center of Bio‐process, Ministry of Education, Hefei University of Technology Hefei China
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology Hefei China
| | - Lin Lin
- Engineering Research Center of Bio‐process, Ministry of Education, Hefei University of Technology Hefei China
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology Hefei China
| | - Jianfeng Lu
- Engineering Research Center of Bio‐process, Ministry of Education, Hefei University of Technology Hefei China
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology Hefei China
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50
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Yang H, Yan B, Meng L, Jiao X, Huang J, Gao W, Zhao J, Zhang H, Chen W, Fan D. Mathematical modeling of continuous microwave heating of surimi paste. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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