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Qian X, Lin S, Chen T, Li S, Wang S, Li C, Wang R, Sun N. Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts. Food Chem 2024; 459:140403. [PMID: 39024873 DOI: 10.1016/j.foodchem.2024.140403] [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: 03/30/2024] [Revised: 07/07/2024] [Accepted: 07/07/2024] [Indexed: 07/20/2024]
Abstract
Ionic strength plays a significant role in the aggregation behavior of myofibrillar proteins. The study investigated the effects of KCl or CaCl2 as substitutes for NaCl on the gel properties and taste of shrimp surimi at a constant ionic strength (IS = 0.51). Increased KCl substitution ratio resulted in a reduction in α-helix content and an increase in β-sheet content of myofibrillar proteins, thereby enhancing water holding capacity. Optimal KCl substitutions (1.5% NaCl +1.94% KCl) contributed to maintaining the desired taste and improving gel properties. CaCl2 facilitates the extraction and dissolution of myofibrillar proteins, resulting in an organized and dense gel network with significant water-holding capacity. However, excessive additions (>1.27%) resulted in a notable decrease in taste and gel strength due to excessive aggregation and precipitation of myofibrillar proteins. These findings provide a solid theoretical foundation for production of high-quality, low-salt shrimp surimi.
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Affiliation(s)
- Xixin Qian
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Songyi Lin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, PR China
| | - Tingjia Chen
- Dalian Salt Chemical Group Co., Ltd., Dalian 116034, China
| | - Shuang Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuo Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chenqi Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ruming Wang
- Dalian Salt Chemical Group Co., Ltd., Dalian 116034, China
| | - Na Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, PR China.
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2
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Wang Y, Tu X, Shi L, Yang H. Quality characteristics of silver carp surimi gels as affected by okara. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2153863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoqin Tu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liu Shi
- 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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3
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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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4
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Tokay FG, Alp AC, Yerlikaya P. RSM Based Process Variables Optimization of Restructured Fish Meat. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2108359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Fahrettin Gokhun Tokay
- Fisheries Faculty, Department of Fish Processing Technology, Akdeniz University, Antalya, Turkey
| | - Ali Can Alp
- Fisheries Faculty, Department of Fish Processing Technology, Akdeniz University, Antalya, Turkey
| | - Pinar Yerlikaya
- Fisheries Faculty, Department of Fish Processing Technology, Akdeniz University, Antalya, Turkey
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The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels. Gels 2021; 8:gels8010010. [PMID: 35049545 PMCID: PMC8774505 DOI: 10.3390/gels8010010] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/20/2021] [Accepted: 12/20/2021] [Indexed: 11/17/2022] Open
Abstract
The effects of different salt additions (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) on the gelling properties and protein phosphorylation of the mixed gels (MG) formed by silver carp (Hypophthalmichthys molitrix) surimi with 10% crabmeat were investigated. The MG's breaking force, deformation, gel strength, and water-holding capacity (WHC) increased as the salt concentration increased. The intrinsic fluorescence intensity of the samples initially decreased and then increased, reaching the lowest when the NaCl concentration was 2.5%. The result of SDS-polyacrylamide gel electrophoresis indicated that large aggregates were formed by protein-protein interaction in the MG containing 2.5% or 3.0% NaCl, decreasing the protein band intensity. It was also found that with the addition of NaCl, the phosphorus content initially increased and then decreased, reaching the maximum when the NaCl concentration was 2% or 2.5%, which was similar to the changing trend of actin band intensity reported in the results of Western blot. These results revealed that the amount of salt used had a significant effect on the degree of phosphorylation of the MG protein. The increase in phosphorylation was linked to improved gelling properties, which could lead to new ideas for manufacturing low-salt surimi products in the future.
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Wang S, Yang Z, Li Z, Tian Y. Heterologous Expression of Recombinant Transglutaminase in Bacillus subtilis SCK6 with Optimized Signal Peptide and Codon, and Its Impact on Gelatin Properties. J Microbiol Biotechnol 2020; 30:1082-1091. [PMID: 32325545 PMCID: PMC9728238 DOI: 10.4014/jmb.2002.02049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 04/19/2020] [Indexed: 12/15/2022]
Abstract
Microbial transglutaminases (MTGs) are widely used in the food industry. In this study, the MTG gene of Streptomyces sp. TYQ1024 was cloned and expressed in a food-grade bacterial strain, Bacillus subtilis SCK6. Extracellular activity of the MTG after codon and signal peptide (SP Ync M) optimization was 20 times that of the pre-optimized enzyme. After purification, the molecular weight of the MTG was 38 kDa and the specific activity was 63.75 U/mg. The optimal temperature and pH for the recombinant MTG activity were 50°C and 8.0, respectively. MTG activity increased 1.42- fold in the presence of β-ME and 1.6-fold in the presence of DTT. Moreover, 18% sodium chloride still resulted in 83% enzyme activity, which showed good salt tolerance. Cross-linking gelatin with the MTG increased the strength of gelatin 1.67 times and increased the thermal denaturation temperature from 61.8 to 75.8°C. The MTG also significantly increased the strength and thermal stability of gelatin. These characteristics demonstrated the huge commercial potential of MTG, such as for applications in salted protein foods.
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Affiliation(s)
- Shiting Wang
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, P.R. China,College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P.R. China
| | - Zhigang Yang
- Chengdu Jinkai Bioengineering Co., Ltd., Chengdu 611130, P.R. China
| | - Zhenjiang Li
- Chengdu Jinkai Bioengineering Co., Ltd., Chengdu 611130, P.R. China,Corresponding author Z.L. Phone: +17790268754 E-mail:
| | - Yongqiang Tian
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, P.R. China,College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P.R. China,Corresponding author Z.L. Phone: +17790268754 E-mail:
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7
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Ardiansyah A, Sahubawa L, Ustadi. Restructuring steak from flakes of yellowfin tuna meat using low salt microbial transglutaminase (MTGase). ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1755-1315/404/1/012073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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8
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Wang L, Cheng J, Su R, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H. Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method. J Food Sci 2018; 84:261-267. [DOI: 10.1111/1750-3841.14362] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 08/22/2018] [Accepted: 08/31/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Lei Wang
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Jiaqi Cheng
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Ruihua Su
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Daming Fan
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China
| | - Bowen Yan
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Wenguo Zhou
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China
| | - Wenhai Zhang
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China
| | - Hao Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China
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Hu Y, Shao Y, Wu C, Yuan C, Ishimura G, Liu W, Chen S. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein. Food Chem 2018; 242:330-337. [DOI: 10.1016/j.foodchem.2017.08.087] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 08/03/2017] [Accepted: 08/27/2017] [Indexed: 11/24/2022]
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10
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Tokay FG, Yerlikaya P. Shelf-Life Extension of Fish Fillets by Spraying with Microbial Transglutaminase. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1363338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Seighalani FZB, Bakar J, Saari N, Khoddami A. Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an15633] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45°C followed by 90°C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel.
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12
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Purification and characterization of a high-salt-resistant microbial transglutaminase from Streptomyces mobaraensis. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.07.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Kang ZL, Li X, Ma HJ. Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1214928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Kang ZL, Li B, Ma HJ, Chen FS. Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1105819] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Cardoso C, Ribeiro B, Mendes R. Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.765529] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Stangierski J, Rezler R, Lesnierowski G. Analysis of the effect of heating on rheological attributes of washed mechanically recovered chicken meat modified with transglutaminase. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Hemung BO, Chin KB. Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase. Korean J Food Sci Anim Resour 2014; 34:307-15. [PMID: 26761171 PMCID: PMC4597868 DOI: 10.5851/kosfa.2014.34.3.307] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Revised: 03/17/2014] [Accepted: 04/21/2014] [Indexed: 11/06/2022] Open
Abstract
pH adjustment would be of advantage in improving the water holding capacity of muscle proteins. The objective of this study was to evaluate the addition of fish sarcoplasmic protein (SP) solution, which was adjusted to pH 3.0 or 12.0, neutralized to pH 7.0, and lyophilized to obtain the acid- and alkaline-treated SP samples, on the functional properties of the chicken myofibrillar protein induced by microbial transglutaminase (MTG). The solubility of alkaline-treated SP was higher than that of the acid counterpart; however, those values of the two pH-treated samples were lower than that of normal SP (p<0.05). All SP solutions were mixed with myofibrillar proteins (MP) extracted from chicken breast, and incubated with MTG. The shear stresses of MP with acid- and alkaline-treated SP were higher than that of normal SP. The thermal stability of MP mixture reduced upon adding SP, regardless of the pH treatment. The breaking force of MP gels with acid-treated SP increased more than those of alkaline-treated SP, while normal SP showed the highest value. The MP gel lightness increased, but cooking loss reduced, with the addition of SP. Smooth microstructure of the gel surface was observed. These results indicated that adjusting the pH of SP improved the water holding capacity of chicken myofibrillar proteins induced by MTG.
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Affiliation(s)
- Bung-Orn Hemung
- Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Nong Khai, Thailand, 43000
| | - Koo Bok Chin
- Corresponding author: Koo Bok Chin, Department of Animal Science, Chonnam National University, Gwangju 500-600, Korea. Tel: +82-62-530-2121, Fax: +82-62-530-2129, E-mail:
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18
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Hemung BO, Chin KB. Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12569] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Bung-Orn Hemung
- Faculty of Applied Science and Engineering; Khon Kaen University; Nong Khai Campus Nong Khai 43000 Thailand
| | - Koo B. Chin
- Department of Animal Science and Functional Foods Research Institute; Chonnam National University; Gwangju 500-757 South Korea
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19
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Cardoso C, Mendes R. Restructured Gel Products from Farmed Meagre (Argyrosomus regius) Muscle: Effect of Low Salt Levels, Psyllium Fiber, and Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.790866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Cardoso C, Ribeiro B, Mendes R. The influence of fish age, salt level, and MTGase addition on the quality of gels prepared from unwashed mince of Farmed Meagre (Argyrosomus regius). FOOD SCI TECHNOL INT 2013; 20:253-63. [DOI: 10.1177/1082013213482914] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The potential of using the unwashed mince of farmed meagre as raw material for the preparation of heat-induced gel products was assessed taking into account the effect of age (small size <1 kg meagre vs commercial size >2 kg meagre), lower salt levels (1.0%, w/w, vs 2.5%, w/w), and microbial transglutaminase (MTGase) incorporation (0.0%, w/w, vs 0.5%, w/w). Heat-induced gel products from >2 kg fish were of superior quality. Salt reduction from 2.5% to 1.0% (w/w) was detrimental for textural quality, particularly, of gels prepared from >2 kg meagre mince. MTGase addition improved texture. Moreover, MTGase incorporation led to a greater importance of non-covalent hydrophobic bonding.
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Affiliation(s)
- Carlos Cardoso
- Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
| | - Bernardo Ribeiro
- Superior Institute of Agronomy, Technical University of Lisbon (ISA/UTL), Lisbon, Portugal
| | - Rogério Mendes
- Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
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22
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Cardoso CL, Mendes RO, Vaz-Pires P, Nunes ML. Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax). FOOD SCI TECHNOL INT 2013; 20:45-54. [PMID: 23733821 DOI: 10.1177/1082013212469618] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of seasonal changes (summer versus winter) upon the quality of heat-induced gel products from farmed sea bass (Dicentrarchus labrax) was studied. Moreover, the effect of microbial transglutaminase addition (0.5%, w/w) on the quality was assessed. Fat content of gel products attained from sea bass grown during summer was higher (12.0% versus 7.6%). Textural properties of the gels from the summer fish were higher. Protein of gels from winter fish was less soluble in SDS + DTT (sodium dodecyl sulphate, SDS; dithiothreitol, DTT). Contrary to some literature, higher fat level may have played a protective role during processing. Accordingly, season via fat content variation had a strong effect on the gelling ability of heat-induced gels prepared from sea bass.
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Affiliation(s)
- Carlos L Cardoso
- 1Instituto Português do Mar e da Atmosfera, IPMA, Lisboa, Portugal
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23
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Cardoso C, Mendes R. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre ( Argyrosomus regius). Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carlos Cardoso
- Portuguese Institute for the Sea and Atmosphere (IPMA); Av. Brasília; 1449-006; Lisbon; Portugal
| | - Rogério Mendes
- Portuguese Institute for the Sea and Atmosphere (IPMA); Av. Brasília; 1449-006; Lisbon; Portugal
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Stevenson CD, Dykstra MJ, Lanier TC. Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels. J Food Sci 2013; 78:C145-51. [DOI: 10.1111/1750-3841.12036] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2012] [Accepted: 12/03/2012] [Indexed: 12/01/2022]
Affiliation(s)
- Clinton D. Stevenson
- Dept. of Food; Bioprocessing and Nutrition Sciences; North Carolina State Univ.; Box 7624; Raleigh; NC 27695; U.S.A
| | - Michael J. Dykstra
- Laboratory for Advanced Electron and Light Optical Methods; Population Health and Pathobiology Dept.; North Carolina State Univ.; 1060 William Moore Drive; Raleigh; NC 27607; U.S.A
| | - Tyre C. Lanier
- Dept. of Food; Bioprocessing and Nutrition Sciences; North Carolina State Univ.; Box 7624; Raleigh; NC 27695; U.S.A
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Martelo-Vidal MJ, Mesas JM, Vázquez M. Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast. FOOD SCI TECHNOL INT 2012; 18:251-9. [PMID: 22701058 DOI: 10.1177/1082013211415175] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Atlantic mackerel (Scomber scombrus) is a pelagic and migratory species that is usually caught with other fish as bycatch. The aim of this work was to obtain low-salt restructured fish products from Atlantic mackerel resembling turkey breast using transglutaminase (0.2 U/g) as binder. NaCl concentration (0-20 g/kg), temperature (25-40 °C) and time of incubation (30-90 min) were assayed. The texture parameters (Warner-Bratzler force and Warner-Bratzler work) and expressible water were compared to those of turkey breast. Mathematical models were obtained to determine the effect of these variables on the texture of Atlantic mackerel restructured products. Optimal conditions to obtain a similar texture than turkey breast were found. The overall optimization point out that the treatment at 31.8 °C for 63.35 min using a NaCl concentration of 8.45 g/kg allowed to obtain restructured products from Atlantic mackerel with texture and expressible water similar to those of turkey breast. Color parameters (L*, a* and b*) of the product were also similar to those of turkey breast. The results showed the feasibility of producing low-salt restructured products from Atlantic mackerel resembling turkey breast using transglutaminase.
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Affiliation(s)
- M J Martelo-Vidal
- Department of Analytical Chemistry, University of Santiago de Compostela, Lugo, Spain
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Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0124-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5979-5987. [PMID: 22624700 DOI: 10.1021/jf3001197] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Excessive dietary intake of Na (i.e., NaCl) contributes to hypertension, which is a major risk factor for cardiovascular disease. Normally, NaOH and HCl are used to dissolve and precipitate, respectively, fish muscle proteins in isoelectric solubilization/precipitation (ISP), therefore contributing to increased Na content in the recovered fish protein isolates (FPI). Substitution of NaOH with KOH may decrease the Na content in FPI and, thus, allow development of reduced-Na seafood products. In this study, FPI was recovered with ISP using NaOH or KOH. In order to develop a nutraceutical seafood product, the FPI was extracted with NaCl or KCl-based salt substitute and subjected to cold- or heat-gelation. In addition, standard nutraceutical additives (ω-3 fatty acids-rich oil and dietary fiber) along with titanium dioxide (TiO2) were added to FPI. Color, texture, dynamic rheology, Na and K content, and lipid oxidation of the FPI gels were compared to commercial Alaska pollock surimi gels. FPI gels had greater (p < 0.05) whiteness, good color properties (L*a*b*), and generally better textural properties when compared to surimi gels. Although the ISP-recovered FPI and surimi developed similar final gel elasticity, the proteins in FPI and surimi had different gelation pattern. A reduction (p < 0.05) of Na content and simultaneous increase (p < 0.05) in K content of FPI gels was achieved by the substitution of NaOH with KOH during ISP and NaCl with the KCl-based salt substitute during formulation of the FPI paste. Although cooking and addition of NaCl during formulation of the FPI paste increased (p < 0.05) lipid oxidation in FPI gels, TBARS values were much below rancidity levels. These results indicate that KOH can replace NaOH to recover FPI from whole gutted fish for subsequent development of nutraceutical seafood products tailored for reduction of diet-driven cardiovascular disease.
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Affiliation(s)
- Reza Tahergorabi
- Animal and Nutritional Sciences, P.O. Box 6108, West Virginia University , Morgantown, West Virginia, United States
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Cardoso C, Ribeiro B, Mendes R. Improvement of the gelling ability in restructured fish products: effect of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide level and pH. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1713-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cardoso CL, Mendes RO, Vaz-Pires P, Nunes ML. Quality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.051] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cardoso C, Mendes R, Vaz-Pires P, Nunes ML. Production of high quality gels from sea bass: Effect of MTGase and dietary fibre. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Cardoso C, Rogério Mendes, Vaz-Pires P, Nunes ML. Chemical reagents as probes: Application to fish protein gels and detection of a cysteine TGase in hake. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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