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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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2
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Xu WP, Dong RL, Lv AJ, Li YC, Zeng LT, Gao XL, Qi J, Lin Z, Yan HM, Zhang CH, Xiong GY. Natural aromatic extract of black tea improved the water retention of pork meat batter. Food Res Int 2024; 190:114627. [PMID: 38945580 DOI: 10.1016/j.foodres.2024.114627] [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: 04/04/2024] [Revised: 05/23/2024] [Accepted: 06/07/2024] [Indexed: 07/02/2024]
Abstract
The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of β-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.
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Affiliation(s)
- Wen-Ping Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China
| | - Rui-Ling Dong
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China
| | - Ao-Jing Lv
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China
| | - Yu-Cong Li
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China
| | - Li-Ting Zeng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China
| | - Xue-Ling Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, China
| | - Jun Qi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China.
| | - Zhou Lin
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China
| | - Hui-Min Yan
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China
| | - Chun-Hui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Guo-Yuan Xiong
- School of Food Engineering, Anhui Science and Technology University, Chuzhou, 233100, China
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3
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Yuan L, Guo X, Xiong Z, Wang X, Monto AR, Jin W, Li J, Gao R. Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel. Food Chem X 2024; 22:101451. [PMID: 38803671 PMCID: PMC11129167 DOI: 10.1016/j.fochx.2024.101451] [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: 01/24/2024] [Revised: 04/29/2024] [Accepted: 05/05/2024] [Indexed: 05/29/2024] Open
Abstract
This study aimed to extract sturgeon oil (SO) from the sturgeon head and apply it to sturgeon meat to produce surimi gel. The effects of SO and its Pickering emulsion on the qualities of surimi gel were investigated. The results demonstrated that Pickering emulsions improved the quality deterioration of the gel caused by the direct addition of SO, especially the soy isolate protein (SPI) emulsion and the pea isolate protein (PPI) emulsion. Pickering emulsions contributed to a more uniform and compact network structure of the gel, improved the texture properties, enhanced the freeze-thaw stability, and reduced lipid oxidation. Additionally, compared to the addition of exogenous lipids such as peanut oil and linseed oil, SO and its Pickering emulsion better maintained the characteristic flavor of sturgeon surimi gel. This study provides valuable data and feasible ideas for expanding the utilization of sturgeon by-products and developing new types of surimi gel products.
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Affiliation(s)
- Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xiaomo Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China
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Mi H, Su N, Liang S, Li J, Chen J, Li X. Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form. Int J Biol Macromol 2024; 268:131699. [PMID: 38642689 DOI: 10.1016/j.ijbiomac.2024.131699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 04/17/2024] [Accepted: 04/17/2024] [Indexed: 04/22/2024]
Abstract
Starch and peanut oil (PO) were widely used to improve the gel properties of surimi, however, the impact mechanism of addition forms on the denaturation and aggregation behavior of myofibrillar protein (MP) is not clear. Therefore, the effect of starch, PO, starch/PO mixture, and starch-based emulsion on the physicochemical and gel properties of MP was investigated. The results showed that amylose could accelerate the aggregation of MP, while amylopectin was conducive to the improvement of gel properties. The addition of PO, starch/PO mixture, or starch-based emulsion increased the turbidity, solubility, sulfhydryl content of MP, and improved the gel strength, whiteness, and texture of MP gel. However, compared with starch/PO mixture group, the gel strength of MP with waxy, normal and high amylose corn starch-based emulsion increased by 22.68 %, 10.27 %, and 32.89 %, respectively. The MP containing emulsion had higher storage modulus than MP with starch/PO mixture under the same amylose content. CLSM results indicated that the oil droplets aggregated in PO or starch/PO mixture group, while emulsified oil droplets filled the protein gel network more homogeneously. Therefore, the addition of starch and PO in the form of emulsion could effectively play the filling role to improve the gel properties of MP.
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Affiliation(s)
- Hongbo Mi
- College of Food Science and Technology, 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
| | - Nan Su
- College of Food Science and Technology, 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
| | - Shangyun Liang
- College of Food Science and Technology, 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, 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, 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, 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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5
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Lin M, Cui Y, Shi L, Li Z, Liu S, Liu Z, Weng W, Ren Z. Characteristics of hairtail surimi gels treated with myofibrillar protein-stabilized Pickering emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4251-4259. [PMID: 38311866 DOI: 10.1002/jsfa.13308] [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: 12/05/2023] [Revised: 12/26/2023] [Accepted: 01/15/2024] [Indexed: 02/06/2024]
Abstract
BACKGROUND Hairtail (Trichiurus haumela) surimi exhibits poor gelation properties and a dark gray appearance, which hinder its utilization in high-quality surimi gel products. The effect of Pickering emulsions stabilized by myofibrillar proteins (MPE) on the gel properties of hairtail surimi has been unclear. In particular, the impact of MPE under NaCl and KCl treatments on the quality of hairtail surimi gels requires further elucidation. RESULTS Pickering emulsions stabilized by myofibrillar proteins and treated with NaCl or KCl (Na-MPE, K-MPE) were added to hairtail surimi in amounts of 10-70 g kg-1. The addition of 50 g kg-1 Na-MPE and K-MPE improved the gel strength, textural properties, whiteness, and water-holding capacity (WHC) of hairtail surimi. The relative content of β-turn and β-sheet in the surimi gels increased and the relative content of random coils and α-helix decreased with the addition of oil. The addition of Na-MPE and K-MPE did not affect the secondary structure of surimi gels but stimulated the gelation of hairtail surimi gels. Hairtail surimi containing K-MPE demonstrated similar performance in terms of hardness, microstructure, and WHC compared with the addition of Na-MPE. CONCLUSION The quality of hairtail surimi gels can be improved by the addition of Na-MPE or K-MPE. The K-MPE proved to be an effective option for enhancing the properties of hairtail surimi gels at 50 g kg-1 to replace Na-MPE. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Min Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Yaqing Cui
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Beijing, China
| | - Zhanming Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Shuji Liu
- Fisheries Research Institute of Fujian // Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province // Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen, China
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian // Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province // Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
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Li B, Wang Y, Wang S, Chen S, Yang C, Liu L, Bi S, Zhou Y, Zhu Q. Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein. Food Chem X 2024; 21:101241. [PMID: 38434691 PMCID: PMC10904900 DOI: 10.1016/j.fochx.2024.101241] [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: 12/21/2023] [Revised: 02/04/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024] Open
Abstract
The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/v) PP formed stable HIPEs with low droplet size and good viscoelasticity. The addition of PP-PSO HIPEs (5.0 % - 15.0 %) could significantly improve the MP gel properties (P < 0.05), while the addition of 10.0 % PP-PSO HIPEs showed the highest gel strength and water holding capacity. Otherwise, the MP gels with 10.0 % PP-PSO HIPEs showed higher proportions of immobile water (PT22) and lower proportion of free water (PT23), and the Raman spectra suggested that the content of α-helix decreased, while the content of β-sheet increased (P < 0.05), thus facilitating the formation of better gel properties. Therefore, the addition of PP-PSO HIPEs is a potential alternative for developing fat-reduced meat products.
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Affiliation(s)
- Beibei Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yang Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Shuyu Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Sengao Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Chaoyue Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
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Mi H, Liang S, Chen J, Li X, Li J. Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi. Int J Biol Macromol 2024; 259:129183. [PMID: 38176498 DOI: 10.1016/j.ijbiomac.2023.129183] [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: 07/17/2023] [Revised: 12/10/2023] [Accepted: 12/30/2023] [Indexed: 01/06/2024]
Abstract
The emulsion was prepared with peanut oil and corn starch with different amylose content using high-speed homogenization assisted high-pressure homogenization, and the effect of starch-based emulsion on the gel properties, whiteness, microstructure, protein secondary structure, chemical forces, texture and sensory properties of Nemipterus virgatus surimi was investigated. The results showed that high amylose corn starch was more beneficial to the stability of emulsion than normal and waxy starch. The gel strength, water holding capacity and texture properties of surimi were significantly improved by adding 10 % waxy corn starch-based emulsion or 15 % high amylose or normal corn starch-based emulsion. Moreover, the whiteness of surimi gel containing starch-based emulsion was higher, and the microstructure was more compact and delicate than that of surimi without emulsion. The addition of starch-based emulsion could increase the hydrophobic interaction and disulfide bond content, and promote the transformation of protein secondary structure to irregular direction. The sensory properties such as color, texture, taste and overall acceptability could be improved to varying degrees. Therefore, starch-based emulsion could be used to enhance the gel properties and nutritional value of surimi products.
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Affiliation(s)
- Hongbo Mi
- College of Food Science and Technology, Bohai University, Jinzhou, People's Republic of China; Institute of Ocean Research, Bohai University, Jinzhou, People's Republic of China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People's Republic of China; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China
| | - Shangyun Liang
- College of Food Science and Technology, Bohai University, Jinzhou, People's Republic of China; Institute of Ocean Research, Bohai University, Jinzhou, People's Republic of China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People's Republic of China; 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, Jinzhou, People's Republic of China; Institute of Ocean Research, Bohai University, Jinzhou, People's Republic of China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People's Republic of China; 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, Jinzhou, People's Republic of China; Institute of Ocean Research, Bohai University, Jinzhou, People's Republic of China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People's Republic of China; 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, Jinzhou, People's Republic of China; Institute of Ocean Research, Bohai University, Jinzhou, People's Republic of China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, People's Republic of China; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
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8
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Wei S, Liang X, Xu Y, Kong B, Li X, Zhang H, Liu Q, Wang H. In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan. Int J Biol Macromol 2023; 253:126997. [PMID: 37729994 DOI: 10.1016/j.ijbiomac.2023.126997] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 09/13/2023] [Accepted: 09/17/2023] [Indexed: 09/22/2023]
Abstract
Modified starch is increasingly applied in the meat industry as an effective functional ingredient to provide meat products with the desired textural properties and appearance. This study aimed to investigate the effects of incorporating tapioca acetylated distarch phosphate (TADSP) or corn acetylated distarch phosphate (CADSP) on the gel properties and in vitro digestibility of Chinese-style meatballs known as kung-wan. The results showed that TADSP and CADSP significantly enhanced the textural properties of kung-wan in a dose-dependent manner (P < 0.05), as well as enhanced the rheological behavior of meat batters. TADSP resulted in a denser meat protein gel network compared to CADSP, primarily because the lower pasting temperature of TADSP made it gelatinize earlier and more completely during heating than CADSP and subsequently filled in the meat protein gel network. The intermolecular forces observed in kung-wan with TADSP or CADSP were hydrogen bonds and hydrophobic interactions. Furthermore, the protein digestibility of kung-wan was increased with higher levels of TADSP and CADSP (P < 0.05). Notably, kung-wan with TADSP exhibited significantly higher protein digestibility than those with CADSP at the same level (P < 0.05). Our results offer valuable insights into the potential application of acetylated distarch phosphate in kung-wan.
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Affiliation(s)
- Sumeng Wei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- 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
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei 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.
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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9
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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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10
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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: 4] [Impact Index Per Article: 4.0] [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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11
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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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12
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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter. Meat Sci 2023; 198:109087. [PMID: 36628894 DOI: 10.1016/j.meatsci.2022.109087] [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: 09/15/2022] [Revised: 12/14/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
In this work, the differences in macrostructure and microstructure, rheology, and storage stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field modified soy 11S globulin were analysised. It was concluded that the PSO with magnetic field modified soy 11S globulin (MPSO) has better emulsifying activity and physical stability. The changes in gel quality, oxidational sensitivity, rheological, and sensory properties of pork batters with different substitute ratios (0%, 25%, 50%, 75%, and 100%) of pork back-fat by MPSO with magnetic field modified soy 11S globulin were studied. Compared to the sample without MPSO, pork batter with MPSO showed higher emulsion stability, apparent viscosity, L⁎ value, springiness, cohesiveness, and expressible moisture, while lower a⁎ value and cooking loss. Moreover, added MPSO could be more uniformly distributed into the meat matrix with smaller holes. With the increase in the replacement proportion of pork back-fat, the hardness, water- and fat-holding capacity, and P21 of pork batter significantly decreased (P < 0.05). As revealed by sensory evaluation and TBARS, using MPSO to substitute for pork back-fat decreased the lipid oxidational sensitivity of pork batter, and without negative effects on the appearance, juiciness and overall acceptability. Overall, it is feasible to apply MPSO as a pork-fat replacer to produce reduced-animal fat pork batter with excellent gel and sensory properties.
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13
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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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14
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Impact of O/W emulsion stabilized by different soybean phospholipid/sodium caseinate ratios on the physicochemical, rheological and gel properties of surimi sausage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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15
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Photoluminescent Janus oxazolidine nanoparticles for development of organic light-emitting diodes, anticounterfeiting, information encryption, and optical detection of scratch. J Colloid Interface Sci 2023; 630:242-256. [DOI: 10.1016/j.jcis.2022.10.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/05/2022] [Accepted: 10/03/2022] [Indexed: 11/11/2022]
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16
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Liu Y, Huang Y, Wang Y, Zhong J, Li S, Zhu B, Dong X. Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles. Int J Biol Macromol 2022; 221:1228-1237. [PMID: 36087756 DOI: 10.1016/j.ijbiomac.2022.09.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/30/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
Abstract
It was investigated that the rheology, starch-gluten-surimi network, thermal properties, and water distribution of surimi-wheat dough, and texture characteristics, cooking properties, and microscopic characteristics of the surimi-wheat noodles with konjac glucomannan (KGM) of different viscosities in different concentrations. The results showed that the storage (G'), loss (G″), and complex (G⁎) moduli of dough increased with adding KGM. With the increase of KGM viscosity, the reduction in the free sulfhydryl (SH) content to 0.84 μmol/g and the increase in the free water content to 8.25 % led to significantly improved enthalpy and the microstructure density. The hardness and tensile length of noodles were substantially increased by adding 3 % KGM. In addition, the KGM enhanced the starch-gluten-surimi network and improved the cooking qualities and textural properties of noodles. More importantly, the application of KGM in the wheat flour composite system also showed better performance. Thus, the introduction of KGM into the surimi-wheat dough had a significant effect on the optimization of the macro- and micro-characteristics of dough and noodles.
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Affiliation(s)
- Geng Cao
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xueting Chen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Nan Wang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Tian
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Song
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinyu Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Wang
- School of Chemistry and Food Science, Yulin Normal University, Yulin 573000, China
| | - Chengrong Wen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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18
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Zhu S, Zhu H, Xu S, Lv S, Liu S, Ding Y, Zhou X. Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications. Compr Rev Food Sci Food Saf 2022; 21:5225-5242. [PMID: 36301621 DOI: 10.1111/1541-4337.13063] [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: 05/23/2022] [Revised: 09/08/2022] [Accepted: 10/05/2022] [Indexed: 01/28/2023]
Abstract
The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.
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Affiliation(s)
- Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Hao Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Siyao Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Shuangbao Lv
- Zhejiang NF Refrigerated Food Co. Ltd, Hangzhou, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
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19
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Zhou X, Zhang C, Zhao L, Zhou X, Cao W, Zhou C. Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage. Foods 2022. [PMCID: PMC9601304 DOI: 10.3390/foods11203192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, the direct addition of plant protein often leads to a decline in meat product quality. This paper aims to provide an efficient method for incorporating plant protein into fish sausage. Pea protein isolate (PPI), grass carp protein isolate (CPI) and pea-grass carp coprecipitated dual protein (Co) were derived from pea and grass carp by an isoelectric solubilisation/precipitation method. At the same time, the blended dual protein (BL) was obtained by blending PPI with CPI, and the plant and animal protein content of Co and BL was both controlled to be the same. The four proteins were combined with soybean oil and water to form a three-phase pre-emulsification system of protein-oil-water, which was added to grass carp meat as a replacement for animal fat to prepare fish sausage. The gelation properties of the four fish sausages and those without protein were analysed. The results showed that the gel quality of PPI fish sausage is poor, while the overall quality of Co fish sausage as a whole was significantly superior to that of PPI and BL, which was equivalent to CPI fish sausage. The sensory score of the Co fish sausage was slightly lower than that of CPI, but it had significantly higher water-holding capacity and hardness (p < 0.05). The Co fish sausage showed the synergistic effect of heterologous proteins, while BL had some antagonistic effects. This study shows that Co pre-emulsion is an effective strategy to introduce plant protein, so it has a good application prospect in the meat industry.
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Affiliation(s)
- Xiaohu Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (C.Z.); (L.Z.)
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
- Correspondence: (C.Z.); (L.Z.)
| | - Xiaojie Zhou
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Liu K, Zhao N, Xiang C, Li Y, Jiang X, Zeng M, Xu H, Wang H, Wu H, Yu X, Zhao Y. Three-Dimensional Printing Properties of Polysaccharide Hydrocolloids–Unrinsed Sturgeon Surimi Complex Hydrogels. Foods 2022; 11:foods11192947. [PMID: 36230023 PMCID: PMC9563570 DOI: 10.3390/foods11192947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/04/2022] [Accepted: 09/09/2022] [Indexed: 01/24/2023] Open
Abstract
Herein, the microstructure and mechanical properties of hydrogels consisting of unrinsed sturgeon surimi (URSS) and plant-derived polysaccharides such as κ-carrageenan (KC), konjac gum (KG), xanthan gum (XG), guar gum (GG) and sodium alginate (SA), were studied by texture analysis, rheological measurement and scanning electron microscopy (SEM). Rheological results showed that the apparent viscosity, storage modulus (G′) and loss modulus (G″) of URSS increased by addition of KC, KG, GG and SA. The gel strength of resultant surimi products fabricated with KG/URSS mixture was significantly higher than that of other groups. KG could significantly improve the hardness (44.14 ± 1.14 N), chewiness (160.34 ± 8.33 mJ) and cohesiveness (0.56 ± 0.02) of the unrinsed surimi gel. Adding SA and KC had no significant effect on the textural characteristics of printed gels. However, an apparent decrease in the relevant mechanical properties of printed hydrogels was observed when XG and GG were added into surimi. SEM indicated that the incorporation of KG and KC could further integrate the gel structure of URSS as compared to hindering the cross-linking of surimi protein by XG and GG, which were in accordance with gel strength and water-holding capacity. These results provided useful information to regulate the 3D printing performance in functionalized surimi-based material.
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Affiliation(s)
- Kang Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao 266003, China
| | - Nana Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao 266003, China
| | - Chenxi Xiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao 266003, China
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Qingdao Institute for Nutrition and Health Innovation, Qingdao 266237, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao 266003, China
| | - He Xu
- Jiangsu Baoyuan Biotechnology Co., Ltd., Lianyungang 222100, China
| | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co., Ltd., Qingdao 266100, China
| | - Haohao Wu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao 266003, China
| | - Xiaoqing Yu
- Marine Science Research Institute of Shandong Province, Qingdao 266104, China
- Correspondence: (X.Y.); (Y.Z.)
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao 266003, China
- Correspondence: (X.Y.); (Y.Z.)
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21
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Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene. Int J Biol Macromol 2022; 221:1271-1281. [PMID: 36113593 DOI: 10.1016/j.ijbiomac.2022.09.088] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/24/2022]
Abstract
The aim of this study was to elucidate the effects of dietary pterostilbene supplementation on physicochemical changes and gel properties of myofibrillar protein (MP) in chicken when subjected to short-term frozen storage. The results showed that pterostilbene supplementation diminished the oxidation of MP compared to the control, as the carbonyl content was significantly reduced and the loss of sulfhydryl and free amino groups was slowed. Meanwhile, the surface hydrophobicity and insolubility of MP were significantly reduced. FT-IR and endogenous fluorescence spectroscopy analysis indicated that dietary pterostilbene inhibited the unfolding of protein structure and the transition of α-helix to β-sheet structure. The integrity of the protein structure contributed to the gel quality. The strength, whiteness and water-holding capacity (WHC) of MP gels were improved in the pterostilbene treatment group. In terms of microstructure, pterostilbene facilitated the formation of dense and homogeneous gel network structure. In summary, these findings suggest that pterostilbene could be used as a dietary supplement to maintain the structural stability of MP in postmortem chicken breast muscle, allowing for excellent gel functional properties.
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22
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Pei Z, Wang H, Xia G, Hu Y, Xue C, Lu S, Li C, Shen X. Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation. Food Chem 2022; 403:134424. [DOI: 10.1016/j.foodchem.2022.134424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 09/22/2022] [Accepted: 09/25/2022] [Indexed: 10/14/2022]
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23
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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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24
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Mao M, Jia R, Gao Y, Yang W, Tong J, Xia G. Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16002] [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)
- Min Mao
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo Zhejiang 315211 China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University, Ningbo Zhejiang 315211 China
| | - Ru Jia
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo Zhejiang 315211 China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University, Ningbo Zhejiang 315211 China
| | - Yuanpei Gao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan 316022 China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo Zhejiang 315211 China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University, Ningbo Zhejiang 315211 China
| | - Jingjing Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo Zhejiang 315211 China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University, Ningbo Zhejiang 315211 China
| | - Geran Xia
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo Zhejiang 315211 China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University, Ningbo Zhejiang 315211 China
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25
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Sangaré M, Traoré L, Chèné C, Karoui R. Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical and dynamic testing rheology: A preliminary study. J Texture Stud 2022; 53:693-704. [PMID: 35848487 DOI: 10.1111/jtxs.12711] [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: 11/23/2021] [Revised: 06/28/2022] [Accepted: 07/10/2022] [Indexed: 11/28/2022]
Abstract
The viscoelastic and the structure properties of three brands of dry sausages (Auvergne, Beef-poultry, and Galbanetto) were studied using dynamic rheology and fluorescence spectroscopy. The storage and the loss modulus of sausage samples showed a viscoelastic character. The principal component analysis (PCA) carried out on the normalised rheological and physico-chemical parameters allowed to differentiate the sausage samples into 3 groups according to their brands. This trend was confirmed by the factorial discriminant analysis (FDA) where 74.44% of correct classification was obtained. The emission spectra acquired after excitation set at 290, 340, and 360 nm and excitation spectra scanned after emission set at 410 nm allowed clear differentiation between the three brand samples. The obtained results were confirmed following the application of partial least squares regression (PLSR) to the fluorescence and physico-chemical parameters since an excellent prediction of moisture content was obtained from the excitation spectra set at 340 nm (R2 = 0.99) and 360 nm (R2 = 0.99). The protein content of dry sausages was well predicted after excitation set at 290 and 340 nm with R2 of 0.96 and 0.97, respectively, while the fat level was well estimated after excitation set at 340 and 360 nm and emission set at 410 nm (R2 = 0.96, 0.96 and 0.94, respectively). The obtained results showed the potential use of fluorescence spectroscopy as a rapid technique for evaluating the quality of dry sausages. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, Lens, France.,Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Guinée.,Univ. Gamal Abdel Nasser of Conakry, Guinea
| | | | | | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, Lens, France
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26
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Kim YJ, Shin DM, Yune JH, Jung HS, Kwon HC, Lee KW, Oh JW, Kim BG, Han SG. Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage. Gels 2022; 8:gels8060369. [PMID: 35735713 PMCID: PMC9222623 DOI: 10.3390/gels8060369] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 12/04/2022] Open
Abstract
Emulsion gel has been used to replace animal fats in meat products. Konjac is a widely used gelling agent; however, its low emulsion stability limits its use in meat products. This study aimed to examine the quality characteristics of β-cyclodextrin (CD)-supplemented konjac-based emulsion gel (KEG) (CD-KEG) and its application as a fat substitute in emulsion-type sausages. The supplementation of CD increased hydrogen bonds and hydrophobic interactions with konjac and oil in the gels, respectively. Additionally, CD increased the structural complexity and strength of KEG. Since adding more than 6% of CD to KEG did not increase the gel strength, 6% CD-added KEG was adopted to substitute for pork backfat in manufacturing low-fat emulsion-type sausages. The following formulations of the sausages were prepared: pork backfat 20% (PF20); pork backfat 10% + KEG 10% (KEG10); KEG 20% (KEG20); pork backfat 10% + CD-KEG 10% (CD-KEG10); CD-KEG 20% (CD-KEG20); and pork backfat 5% (PF5). The CD-KEG20 formulation exhibited higher viscosity and viscoelasticity than KEG20, which suggested that CD improves the rheological properties and the thermal stability of meat batter. Additionally, CD-KEG20 showed similar emulsion stability, cooking yield and texture parameters compared with PF20. Therefore, 6% CD-added KEG is a suitable fat substitute for preparing low-fat emulsion-type sausages.
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Affiliation(s)
- Yea-Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Jong-Hyeok Yune
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Hyun-Su Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Hyuk-Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Kyung-Woo Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea; (K.-W.L.); (B.-G.K.)
| | - Jae-Wook Oh
- Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Korea;
| | - Beob-Gyun Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea; (K.-W.L.); (B.-G.K.)
| | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
- Correspondence: ; Tel.: +82-2-450-0526
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27
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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] [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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28
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Effects of soybean phospholipids, ovalbumin, and starch sodium octenyl succinate on the mechanical, microstructural, and flavor properties of emulsified surimi gels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113260] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Effects of fish oil on the gel properties and emulsifying stability of myofibrillar proteins: A comparative study of tilapia, hairtail and squid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113373] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Shin SH, Choi WS. Physiochemical Properties of Chicken Breast Sausage with Red Ginseng
Marc Powder. Food Sci Anim Resour 2022; 42:486-503. [PMID: 35611073 PMCID: PMC9108950 DOI: 10.5851/kosfa.2022.e17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 03/31/2022] [Accepted: 04/04/2022] [Indexed: 11/24/2022] Open
Abstract
This study explored the physiochemical and rheological properties of chicken
breast sausages containing red ginseng marc (RGM) which contains useful
components but is discarded. When compared to the control group, the use of RGM
significantly increased the water holding capacity (WHC) as the particle size
increased. As for the change in color value, addition of RGM resulted in an
increase in a and b values; as the quantity was increased and particle size
decreased, the a and b values increased significantly. The smaller the particle
size of RGM, the greater was the radical scavenging activity. According to the
results of the measurement of the viscoelasticity of chicken breast sausage
containing RGM, the G’ and G’’ values increased with
increasing amounts of RGM and particle size. Neither the addition of RGM nor its
amount or particle size had any significant effect on gel formation temperature.
The texture profile analysis (TPA) experiment examined the average TPA
measurements of each sample under different measurement conditions, and no
significant difference between the RGM and control groups were observed. In
conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant
capacity, and viscoelastic properties are affected. RGM can possibly be utilized
in high value-added processed meat products if its quantity and particle size
are altered based on product characteristics.
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Affiliation(s)
- Sun-Hwa Shin
- Department of Food Science and Technology,
College of Health and Life Science, Korea National University of
Transportation, Jeungpyeng 27909, Korea
| | - Won-Seok Choi
- Department of Food Science and Technology,
College of Health and Life Science, Korea National University of
Transportation, Jeungpyeng 27909, Korea
- Corresponding author: Won-Seok
Choi, Department of Food Science and Technology, College of Health and Life
Science, Korea National University of Transportation, Jeungpyeng 27909, Korea,
Tel: +82-43-820-5249, Fax: +82-43-820-5240, E-mail:
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31
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Mi J, Zhao X, Huang P, Hong J, Jia R, Deng S, Yu X, Wei H, Yang W. Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107417] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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32
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Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113146] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein. Food Chem 2022; 373:131530. [PMID: 34774379 DOI: 10.1016/j.foodchem.2021.131530] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 10/10/2021] [Accepted: 11/02/2021] [Indexed: 01/07/2023]
Abstract
To investigate the effect of acetylated distarch adipate (ADA) on the physicochemical properties and structure of shrimp myofibrillar protein (MP), the changes in chemical bonds, secondary structure and protein composition of shrimp MP and MP gel (MPG) were analyzed. Besides, the microstructure, water state, texture properties and water holding capacity (WHC) of MPG with different ADA additions were compared. The results showed that the shrimp MPG with 1% ADA addition had the highest breaking force and gel strength, WHC, and the densest three-dimensional network structure. The ADA had little significant effect on the secondary structure of MP and MPG. In addition, hydrogen and ionic bonds were the main chemical bonds of MP, while MPG is mainly dominated by hydrophobic and disulfide bonds. The correlation analysis of gel properties and water state of MPG showed that bound water and immobilized water had a positive effect on the gel strength.
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34
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Sangaré M, Karoui R. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Crit Rev Food Sci Nutr 2022; 63:8136-8160. [PMID: 35333686 DOI: 10.1080/10408398.2022.2053059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sausages are among the most vulnerable and perishable products, although those products are an important source of essential nutrients for human organisms. The evaluation of the quality of sausages becomes more and more required by consumers, producers, and authorities to thwarter falsification. Numerous analytical techniques including chemical, sensory, chromatography, and so on, are employed for the determination of the quality and authenticity of sausages. These methods are expensive and time consuming, and are often sensitive to significant sources of variation. Therefore, rapid analytical techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others were considered helpful tools in this domain. This review will identify current gaps related to different analytical techniques in assessing and monitoring the quality of sausages and discuss the drawbacks of existing analytical methods regarding the quality and authenticity of sausages from 2015 up to now.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
- Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, ISSMV/Dalaba, Guinée
- Univ. Gamal Abdel Nasser de Conakry, Guinée, Uganc, Guinée
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
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35
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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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36
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Yu J, Song L, Xiao H, Xue Y, Xue C. Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112555] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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37
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Hu L, Li G, Huang J, Zhang H, Yu H, Xu J, Yao Q, Hu Y. Emulsification through oil addition on the properties of yellowfin tuna (
Thunnus albacares
) paste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lingping Hu
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Gaoshang Li
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Jiayin Huang
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District Qingdao China
| | - Haixia Yu
- Ocean Research Center of Zhoushan Zhejiang University Zhoushan China
| | - Jianhong Xu
- Zhejiang Retronx Foodstuff industry Co., Ltd. Zhoushan China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department Sichuan Industrial Institute of Antibiotics School of Pharmacy Chengdu University Chengdu China
| | - Yaqin Hu
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
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38
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The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111824] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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39
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Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.04.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska Pollock. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110423] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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41
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Chen Y, Xu A, Yang R, Jia R, Zhang J, Xu D, Yang W. Chemical interactions and rheological properties of hairtail (Trichiurus haumela) surimi: Effects of chopping and pressure. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100781] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Larrea-Wachtendorff D, Sousa I, Ferrari G. Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09264-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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43
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44
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Uzlaşır T, Aktaş N, Gerçekaslan KE. Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages. Food Sci Anim Resour 2020; 40:551-562. [PMID: 32734263 PMCID: PMC7372982 DOI: 10.5851/kosfa.2020.e32] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 04/06/2020] [Accepted: 04/07/2020] [Indexed: 11/06/2022] Open
Abstract
Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%,
5%, 15%, and 20%) in the production of bologna-type
sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation,
emulsion stability and viscosity values were determined in meat batters.
Thiobarbituric acid reactive substances (TBARS), color, and textural
characteristics (TPA, shear test, penetration test) were determined in
end-product at 1, 7, 14, 21, and 28 days of storage at 4°C. The pH values
were varied between 6.06 and 6.08. With the increase in the level of PSO in meat
batters, there was a significant increase in WHC, jelly-fat separation and
viscosity values (p<0.05) while a significant decrease in emulsion
stability (p<0.05). TBARS values of sausages were found to be
significantly higher than in the control group (p<0.05), and this trend
continued during storage. Increasing of PSO level were caused a significant
increase in L* and b* values while a decrease in a* value (p<0.05).
Hardness, adhesiveness and chewiness values were significantly reduced whereas
cohesiveness and resilience values increased (p<0.05). Maximum shear
force and work of shear was significantly decreased as the level of PSO
increased (p<0.05). Hardness, work of penetration and the resistance
during the withdrawal of the probe values (penetration tests) increased
significantly with the increase in the level of PSO (p<0.05). These
results indicate that PSO has potential to be use as a replacement of
animal-based fats in the production of bologna-type sausages.
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Affiliation(s)
- Türkan Uzlaşır
- Department of Food Engineering, Nevşehir Hacı Bektaş Veli University, Nevşehir 50300, Turkey
| | - Nesimi Aktaş
- Department of Food Engineering, Nevşehir Hacı Bektaş Veli University, Nevşehir 50300, Turkey
| | - Kamil Emre Gerçekaslan
- Department of Food Engineering, Nevşehir Hacı Bektaş Veli University, Nevşehir 50300, Turkey
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Gani A, Benjakul S. Effect of antioxidants in combination of VCO nanoemulsion on gel properties and storage stability of refrigerated sardine surimi gel. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14496] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Asir Gani
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112Thailand
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112Thailand
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The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. Molecules 2020; 25:molecules25020302. [PMID: 31940875 PMCID: PMC7024234 DOI: 10.3390/molecules25020302] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 01/06/2020] [Accepted: 01/08/2020] [Indexed: 12/13/2022] Open
Abstract
The xylitol ester of hydrogenated rosin (XEHR) was obtained for the first time from biomass-based hydrogenated rosin and xylitol using an environmentally friendly, high-pressure CO2 catalytic synthesis. This compound is intended for use as an emulsifier for food. Analyses by ICP-AES showed the absence of heavy metal residues in the product, such that it met food standards. Fourier transform infrared and nuclear magnetic resonance spectroscopies together with gel permeation chromatography confirmed the successful esterification and the formation of a monoester and diester with molar masses of 427 and 772 g/mol. The emulsification of water/soybean oil mixtures by adding the XEHR was assessed at pH values of 4, 6.86, and 10 and in the presence of NaCl, KCl, MgCl2, and CaCl2. The XEHR was found to act as an emulsifier by reducing the interfacial tension of such mixtures to less than 2 mN/m under all conditions. The highest emulsifying activity index (9.52 m2/g) and emulsifying stability index (94.53%) were obtained after adding MgCl2 (100 mM). Particle size and confocal microscopy showed that the presence of salts gave a more uniform droplet size and a finer emulsion structure. The high viscosities of the emulsions containing salts also suggested a more cohesive oil droplet network.
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