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Peng X, Li Y, Yu J, Gao Y, Zhao X, Jia N. Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze-thaw cycles: Quality enhancement and antifreeze potential. Food Chem 2024; 460:140552. [PMID: 39047476 DOI: 10.1016/j.foodchem.2024.140552] [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: 05/02/2024] [Revised: 06/14/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
The quality of surimi, widely used in processed seafood, is compromised by freeze-thaw cycles, leading to protein denaturation and oxidative degradation. The objective of this study is to explore the effects of adding natural whey peptide hydrolysate (WPH) on the myofibrillar proteins of repeatedly freeze-thawed surimi. Results indicated surimi treated with 15% WPH exhibited only a 128% increase in surface hydrophobicity and a maximum peroxide value of 7.84 μg/kg, significantly lower than the control group. Additionally, salt-soluble protein content, emulsification activity, and stability decreased with the increase in freeze-thaw cycles. With a 15% WPH offering the most significant protective effect, evidenced by reductions of only 25.02%, 42.52% and 37.02% in salt-soluble protein content, emulsification activity, and stability, respectively. These outcomes demonstrate that WPH effectively reduces protein denaturation during repeated freeze-thaw processes. Future research should explore the molecular mechanisms underlying WPH's protective effects and evaluate their applicability in other food systems.
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Affiliation(s)
- Xinyan Peng
- College of Life Science, Yantai University, Yantai, Shandong 264005, China.
| | - Yunying Li
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Juan Yu
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Yonglin Gao
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Xinxin Zhao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Na Jia
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning 121013, China
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2
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Yang B, Lan M, Zhong R, Shi F, Liang P. Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein. Food Chem 2024; 461:140813. [PMID: 39173261 DOI: 10.1016/j.foodchem.2024.140813] [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: 05/06/2024] [Revised: 07/19/2024] [Accepted: 08/08/2024] [Indexed: 08/24/2024]
Abstract
The large yellow croaker roe phospholipids (LYPLs), rich in polyunsaturated fatty acids, is a potential phospholipid additive for meat products. In this work, the effects of LYPLs on the structural and functional properties of myofibrillar protein (MP) were determined, and compared with egg yolk phospholipids (EYPLs) and soybean phospholipids (SBPLs). The results revealed that LYPLs, similar to SBPLs and EYPLs, induced a transformation in the secondary structure of MP from α-helix to β-sheets and random coils, while also inhibited the formation of carbonyl and disulfide bonds within MP. All three phospholipids induced MP tertiary structure unfolding, with the greatest degree of unfolding observed in MP containing LYPLs. The MP with LYPLs had the highest surface hydrophobicity, emulsification properties and gel strength. In addition, MP with LYPLs added also demonstrated superior rheological properties and water-holding capacity compared with SBPLs and EYPLs. In conclusion, adding LYPLs endowed MP with improved functional properties.
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Affiliation(s)
- Boruo Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, 350002 Fuzhou, China
| | - Mei Lan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, 350002 Fuzhou, China
| | - Rongbin Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, 350002 Fuzhou, China
| | - Feifei Shi
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, 350002 Fuzhou, China
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, 350002 Fuzhou, China.
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3
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Jiang J, Yang X, Wang H, Chi Y, Chi Y. Study on the gelling properties of egg white/surfactant system by different heating intensities. Poult Sci 2024; 103:103876. [PMID: 38833746 PMCID: PMC11190698 DOI: 10.1016/j.psj.2024.103876] [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: 03/08/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 06/06/2024] Open
Abstract
The aim of this study was to elucidate the different effects and difference mechanism of gelling properties among egg white (EW) treated with different heating intensities and the composite addition of rhamnolipid and soybean lecithin. Particle size analyzer, potentiometric analyzer, surface hydrophobicity method, and Fourier transform infrared spectroscopy techniques were used to determine the physicochemical properties and molecular structure, respectively. Low-field nuclear magnetic resonance, magnetic resonance imaging, texture profile analysis, and scanning electron microscopy techniques were used to analyze the gelling properties and gel structure, respectively. And we illuminate the different mechanisms in the gelling properties of the EW with various treatments and key internal factors that play important roles in improving gelling properties by establishing the link between the gelling properties and relevant characteristics by mixed effects model and visual network analysis. The results indicate raising the content of rhamnolipid decreased the migration of immobilized water in the EW gel and the free water content. At the heating intensities of 55 °C/3.5, 65 °C/2.5, and 67 °C/1.5 min, with an increase in rhamnolipid, the gel's cohesiveness, gumminess, and chewiness gradually increased. The mixed effects model indicated that heating intensities and composite ratios have a 2-way interaction on zeta potential, the relaxation time of bound water (T21), the content of bound water (P21), the content of immobilized water (P22), and fractal dimension (df) attributes (P < 0.05). The visual network analysis showed that the protein solubility, the relaxation time of immobilized water (T22), surface hydrophobicity, zeta potential, average particle size (d43) and the relaxation time of free water (T23) are critical contributors to the different gelling properties of EW subjected to various treatments and the improvement of gelling properties. This study will provide theoretical guidance for the development of egg white products and the expansion of egg white's application scope in the egg product processing industry.
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Affiliation(s)
- Jiwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Xiaoxue Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Huiyong Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.
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Zhou F, Jiang W, Tian H, Wang L, Zhu J, Luo W, Liang J, Xiang L, Cai X, Wang S, Wu Q, Lin H. Influence of EGCG ( Epigallocatechin Gallate) on Physicochemical-Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking. Foods 2024; 13:2412. [PMID: 39123603 PMCID: PMC11312070 DOI: 10.3390/foods13152412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2024] [Revised: 07/23/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024] Open
Abstract
The influence of epigallocatechin gallate (EGCG) on the physicochemical-rheological properties of silver carp surimi gel was investigated. The gel strength, texture, water-holding capacity (WHC), dynamic distribution of water, and rheological properties of surimi gels added with different levels (0, 0.02, 0.04, 0.06, 0.08, and 0.1%) of EGCG were measured. The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control. EGCG 0.02% had the highest gel strength (406.62 g·cm), hardness (356.67 g), WHC (64.37%), and immobilized water contents (98.958%). The gel performance decreased significantly when the amounts of EGCG were higher than 0.06%. The viscosity, G', and G″ of the rheological properties also showed the same trends. The chemical interaction of surimi gels, secondary structure of myofibrillar protein (MP), and molecular docking results of EGCG and silver carp myosin showed that EGCG mainly affected the structure and aggregation behavior of silver carp myosin through non-covalent interactions such as those of hydrogen bonds, hydrophobic interactions, and electrostatic interactions. The microstructures of EGCG 0.02% and EGCG 0.04% were compact and homogeneous, and had better gel formation ability. The lower concentrations of EGCG formed a large number of chemical interactions such as those of disulfide bonds and hydrophobic interactions inside the surimi gels by proper cross-linking with MP, and also increased the ordered β-sheet structure of MP, which facilitated the formation of the compact three-dimensional network gel.
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Affiliation(s)
- Fengchao Zhou
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China; (F.Z.); (W.J.); (W.L.); (L.X.)
- Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, China; (L.W.); (J.Z.); (J.L.)
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Wenting Jiang
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China; (F.Z.); (W.J.); (W.L.); (L.X.)
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Han Tian
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Liuyun Wang
- Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, China; (L.W.); (J.Z.); (J.L.)
| | - Jiasi Zhu
- Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, China; (L.W.); (J.Z.); (J.L.)
| | - Wei Luo
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China; (F.Z.); (W.J.); (W.L.); (L.X.)
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Jie Liang
- Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, China; (L.W.); (J.Z.); (J.L.)
| | - Leiwen Xiang
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China; (F.Z.); (W.J.); (W.L.); (L.X.)
| | - Xixi Cai
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Shaoyun Wang
- Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (H.T.); (S.W.)
| | - Qiming Wu
- Fujian Province Yaming Food Co., Ltd., Putian 351100, China; (Q.W.); (H.L.)
| | - Honglai Lin
- Fujian Province Yaming Food Co., Ltd., Putian 351100, China; (Q.W.); (H.L.)
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Li X, Zhang Y, Wu Y, Huang Y, Huang X, Wu Y, Geng F, Huang Q, Huang M, Li X. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk. Poult Sci 2024; 103:103697. [PMID: 38608389 PMCID: PMC11017334 DOI: 10.1016/j.psj.2024.103697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 03/23/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0-0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were beneficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono-bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d4,3) and apparent viscosity of egg yolk, destroying the disulfide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient fortified egg yolk products.
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Affiliation(s)
- Xin Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yufeng Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Yingmei Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Yujie Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Xiang Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yongyan Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
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6
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Xie D, Tang Y, Dong G. Various factors affecting the gel properties of surimi: A review. J Texture Stud 2024; 55:e12847. [PMID: 38924099 DOI: 10.1111/jtxs.12847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 05/09/2024] [Accepted: 06/08/2024] [Indexed: 06/28/2024]
Abstract
As an important aquatic prepared food, surimi products are favored by consumers due to their unique viscoelastic properties and high nutritional value. Gel properties are the main indicators to measure the quality of surimi products. The gelation of surimi mainly involves intramolecular (conformational change) and intermolecular (chemical force) changes. Factors such as processing treatments, raw fish species and exogenous additives affect surimi protein structure, chemical forces and endogenous enzyme activities, which further affect the gel properties of surimi products. This review focuses on the mechanism of surimi heat-induced gel, mainly including protein chain expansion and aggregation through various chemical forces to form a three-dimensional network structure. In addition, the mechanism and application of different factors on the gel properties of surimi were also discussed, providing a reference for the selection of fish species, the control of heating conditions in the gel process of surimi products, the selection of additives and other measures to improve the gel performance.
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Affiliation(s)
- Dongfei Xie
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yu Tang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Shenzhen Kenuo Medical Laboratory, Shenzhen, China
| | - Gua Dong
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
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Panpipat W, Chumin T, Thongkam P, Pinthong P, Shetty K, Chaijan M. Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel ( Auxis thazard) Surimi. Foods 2024; 13:546. [PMID: 38397523 PMCID: PMC10887992 DOI: 10.3390/foods13040546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/06/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (Auxis thazard) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (w/w) NaCl with different concentrations of lecithin (0, 0.1, 0.5, 1, and 1.5 g/100 g surimi). The rheological behavior, gel-forming ability, microstructure, and lipid oxidation of lecithin-added surimi varied significantly depending on lecithin content. When compared to the control, lecithin at 0.1, 0.5, and 1 g/100 g improved the breaking force of the gel (p < 0.05). The breaking force of the gel decreased significantly as lecithin concentration increased (up to 1.5 g/100 g) (p < 0.05). Deformation, on the other hand, reacted differently to the lecithin than it did to the breaking force. At a lecithin level of 0.1 g/100 g, the surimi gel displayed improved deformation (p < 0.05). Nonetheless, at higher doses (0.5-1.5 g/100 g), lecithin considerably reduced surimi gel deformation (p < 0.05), and the gel containing lecithin at 1.5 g/100 g showed significantly decreased deformation. Surimi with 0.1 g/100 g lecithin had the lowest expressible drip (p < 0.05). In general, lecithin at concentrations ranging from 0.1 to 1 g/100 g reduced expressible drip (p < 0.05), but not at 1.5 g/100 g, which was equivalent to the control (p > 0.05). Adding lecithin to mackerel surimi improved its whiteness slightly, regardless of concentration. Lecithin impacted the microstructures of surimi gel in a concentration-dependent manner. Lecithin at a concentration of 0.1 g/100 g produced a densely packed network with small, jointed clusters and minimal holes within the gel. Joined clusters in the gel were reduced by 0.5-1.5 g/100 g lecithin, and continuous aggregates predominated. Surprisingly, at higher doses of lecithin, notably 1.5 g/100 g, porous structures with continuous voids were perceived. Surimi gels treated with various lecithin doses had lower thiobarbituric acid reactive substances (TBARS) levels than the control (p < 0.05). Overall, lecithin at a low concentration of 0.1 g/100 g was most effective at improving the texture, increasing water-holding capacity, lightening the color, and delaying lipid oxidation of single-washed mackerel surimi.
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Affiliation(s)
- Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
| | - Thinnaphop Chumin
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
| | - Porntip Thongkam
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
| | - Pattaraporn Pinthong
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), North Dakota State University, 374 D Loftsgard Hall, 1360 Albrecht Blvd., Fargo, ND 58108, USA;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand; (W.P.); (T.C.); (P.T.); (P.P.)
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Du Y, Lan J, Zhong R, Shi F, Yang Q, Liang P. Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1347-1356. [PMID: 37814156 DOI: 10.1002/jsfa.13029] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/23/2023] [Accepted: 10/10/2023] [Indexed: 10/11/2023]
Abstract
BACKGROUND The present study aimed to investigate the effects of large yellow croaker roe phospholipids (LYCRPLs) on the physical properties of surimi gels and to clarify their interaction mechanism with myofibrillar proteins (MPs) in terms of chemical forces and the spatial conformation. RESULTS LYCRPLs could improve the gel strength, textural properties, rheological properties and water-holding capacity of surimi gels. Moreover, the interaction mechanism between LYCRPLs with MPs was revealed through intermolecular forces, Fourier transform infrared spectroscopy and ultraviolet visible absorption spectroscopy. The findings demonstrated that LYCRPLs enhanced the surface hydrophobicity and particle size of MPs, facilitating expansion and cross-linking of MPs. CONCLUSION These results provide a theoretical basis for improving the characteristics of surimi gels and thus facilitate the application of LYCRPLs in the aquatic food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yanyu Du
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Jiaojiao Lan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Rongbin Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Feifei Shi
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Qian Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China
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9
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Cheng D, Guo Y, Du L, Khan I, Liu R, Chang M. Regulate structure and properties of κ-carrageenan/konjac glucomannan composite hydrogel by filling effects of Quillaja saponin-stabilized solid lipid nanostructure. Int J Biol Macromol 2023; 253:127090. [PMID: 37758107 DOI: 10.1016/j.ijbiomac.2023.127090] [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: 07/25/2023] [Revised: 09/21/2023] [Accepted: 09/24/2023] [Indexed: 10/03/2023]
Abstract
κ-Carrageenan/konjac glucomannan (κ-CA/KGM) composite hydrogels often fail to meet industrial requirements due to their low gel strength and poor mechanical properties, while solid lipid nanoparticles are potential materials to address this challenge due to their good biocompatibility. In the study, we propose using Quillaja saponin-stabilized solid lipid nanoparticle (QSLN) as nanofillers to enhance properties of κ-carrageenan/konjac glucan (κ-CA/KGM) composite hydrogels, and with emphasis on the effect of QSLN filling concentration on the structure and properties of composite hydrogels and the possible mechanisms were investigated. The best performance of QSLN-filled composite hydrogels was achieved at the QSLN concentration of 2.4 %. QSLN was uniformly distributed in the hydrogel matrix and formed electrostatic interactions and hydrogen bonding interactions with the matrix at an appropriate filling level, which enhanced the textural and rheological properties of the hydrogel greatly. In addition, the results of low-field NMR experiments showed that the filling of QSLN reduced the water mobility by enhancing the entanglement of polymer chains in the hydrogel matrix, which improved the freeze-thaw stability and regulated the swelling and deswelling behavior of the composite hydrogel. However, with the increasing of QSLN filling concentration, the above improvements were weakened by the depletion of van der Waals interactions due to the large amount of QSLN aggregation and the weakening of electrostatic interaction. In turn, the hydrogel was found to modulate the crystalline behavior of QSLN by X-ray diffraction and differential scanning calorimeter monitoring. Overall, the optimal synergistic effect between structure and properties could be achieved when the QSLN filling concentration was 2.4 %. These results provide a basis for the development of products that require excellent gel properties and structure.
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Affiliation(s)
- Dekun Cheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yiwen Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Liyang Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Imad Khan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ming Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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10
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Lan H, Chen L, Wang Y, Lu M, Chen B, Ai C, Teng H. Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi. Int J Biol Macromol 2023; 253:126852. [PMID: 37703970 DOI: 10.1016/j.ijbiomac.2023.126852] [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: 07/19/2023] [Revised: 08/29/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
The purpose of this study was to investigate the effect of Kappa (к)-carrageenan on texture and perception of saltiness of low salt surimi. The low-field nuclear magnetic resonance (LF-NMR) and microstructure results showed that к-carrageenan could promote the formation of more immobilized water in low salt surimi gel, change its matrix structure, and lead to the uneven spatial distribution of sodium, thus enhancing saltiness perception. The rheological properties of surimi showed that к-carrageenan could increase the network strength of low salt surimi gel and improve its thermostability. Furthermore, the low salt surimi gel added with к-carrageenan has lower cooking loss, higher water holding capacity (WHC), gel strength and improved texture properties. Therefore, к-carrageenan has the effects of improving the quality and increasing salt perception of surimi gel. This study provides a new method for reducing salt consumption in food industry.
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Affiliation(s)
- Haijing Lan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yitong Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Minxin Lu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Boyu Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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11
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Piao X, Huang J, Sun Y, Zhao Y, Zheng B, Zhou Y, Yu H, Zhou R, Cullen PJ. Inulin for surimi gel fortification: Performance and molecular weight-dependent effects. Carbohydr Polym 2023; 305:120550. [PMID: 36737199 DOI: 10.1016/j.carbpol.2023.120550] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Inulin is a prebiotic carbohydrate widely used in food industry due to its health benefits and unique rheological properties. For the first time, this study explores the potential of natural inulin as a sustainable food additive to enhance surimi gel characteristics, specifically focusing on understanding its molecular weight effects. The good solubility of inulin facilitates the conversion of α-helix to other secondary conformations which are favorable for protein denaturation and aggregation during gelation. Moreover, the abundant -OH groups at the surface of inulin can boost the chemical forces within surimi proteins to reinforce the gel network. Compared to short-chain inulin, long-chain inulin can alleviate proteolysis, enhance hydrophobic interactions and intertwine with myosin molecules, thereby reinforcing the gel network. A more viscous long-chain inulin solution formed within surimi gels fills the space between aggregated proteins and facilitates the lock of water molecules, improving the water-holding capacity (WHC). Thus, an addition of 12 % long-chain inulin leads to an enhanced hardness of surimi gel from 943 to 1593 and improved WHC from 72 % to 85 %. A new inulin-myosin interaction mechanism model is also proposed to provide useful guidelines for surimi processing and expanding the application of inulin within the food industries.
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Affiliation(s)
- Xinyue Piao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jiabao Huang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu Sun
- School of Nursing, Zhejiang Pharmaceutical University, Ningbo 315500, China
| | - Yadong Zhao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm 10044, Sweden.
| | - Bin Zheng
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yufang Zhou
- Zhejiang Marine Development Research Institute, Zhoushan 316021, China
| | - Haixia Yu
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China
| | - Rusen Zhou
- School of Chemical and Biomolecular Engineering, The University of Sydney, NSW 2006, Australia.
| | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, The University of Sydney, NSW 2006, Australia
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12
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Zeng L, Lee J, Jo YJ, Choi MJ. Effects of micro- and nano-sized emulsions on physicochemical properties of emulsion–gelatin composite gels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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13
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Jiang Q, Chen N, Gao P, Yu D, Yang F, Xu Y, Xia W. Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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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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15
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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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16
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Wasinnitiwong N, Benjakul S, Hong H. Effects of κ-carrageenan of gel quality on threadfin bream (Nemipterus spp.) surimi containing salted duck egg white powder. Int J Biol Macromol 2022; 221:61-70. [PMID: 36063896 DOI: 10.1016/j.ijbiomac.2022.08.200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/16/2022] [Accepted: 08/31/2022] [Indexed: 11/05/2022]
Abstract
This study aimed to evaluate the combined effect of κ-carrageenan and salted duck egg white powder (SDEWP) in improving the gel quality of threadfin bream surimi. Effects of κ-carrageenan at different levels (0-2 %) on gel properties of threadfin bream surimi without and with salted duck egg white powder at 3 % (protein equivalent) were investigated. A combination of 0.5 % κ-carrageenan and SDEWP increased breaking force of surimi gel by 139.7 % and deformation by 55.1 %, compared to the control (P < 0.05). The expressible moisture content (EMC) was decreased by 50.0 % in the surimi gel added with 0.5 % κ-carrageenan and SDEWP. Hardness, cohesiveness, gumminess, and chewiness of surimi gel were also improved (P < 0.05). However, springiness of surimi gel was not affected. SDEWP reduced proteolytic degradation in surimi gel. Surimi gel with augmented whiteness was attained when κ-carrageenan was added at higher levels. Microstructure of surimi gel shown that the gel became denser and more uniform when added with 0.5 % κ-carrageenan and SDEWP. Therefore, κ-carrageenan can be used to enhance the effectiveness of SDEWP and further improve the gel quality of threadfin bream surimi added with SDEWP.
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Affiliation(s)
- Naphat Wasinnitiwong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand.
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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17
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Li S, Lin S, Jiang P, Bao Z, Li S, Sun N. Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels. Foods 2022; 11:foods11162517. [PMID: 36010517 PMCID: PMC9407480 DOI: 10.3390/foods11162517] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/17/2022] [Indexed: 11/16/2022] Open
Abstract
Antarctic krill is a potential and attractive resource for consumption. However, most Antarctic krill meat is used to produce primary products with low commercial value, with few highly processed products. This study aimed to evaluate and improve the gelling properties of Antarctic krill surimi, with Pacific white shrimp surimi as control. Compared with Pacific white shrimp surimi, the lower β-sheet content and protein aggregation degree had a severe impact on the formation of the gel network of Antarctic krill surimi, which resulted in weaker breaking force, gel strength, and viscoelasticity (p < 0.05). Moreover, water retention capacity and molecular forces had a positive effect on the stability of the gel matrix of shrimp surimi. Thus, the high α-helix/β-sheet ratio, weak intermolecular interactions, and low level of protein network cross-linkage were the main reasons for the poor quality of Antarctic krill surimi. On this basis, the effects of six polysaccharides on the texture properties of Antarctic krill surimi were studied. Chitosan, konjac glucomannan, sodium carboxyl methyl cellulose, and waxy maize starch resulted in no significant improvement in the texture properties of Antarctic krill surimi (p > 0.05). However, the addition of ι-carrageenan (2%) or κ-carrageenan (1~2%) is an effective way to improve the texture properties of Antarctic krill surimi (p < 0.05). These findings will contribute to the development of reconstituted Antarctic krill surimi products with high nutritional quality and the promotion of deep-processing products of Antarctic krill meat.
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Affiliation(s)
- Shuang Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Sibo Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-411-86318753; Fax: +86-411-86318655
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18
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Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi. Foods 2022; 11:foods11162397. [PMID: 36010395 PMCID: PMC9407351 DOI: 10.3390/foods11162397] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 08/03/2022] [Accepted: 08/06/2022] [Indexed: 11/27/2022] Open
Abstract
The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi during 4 °C refrigeration. The results showed that the yield, types of fatty acids, redness (a*), total volatile basic nitrogen, and thiobarbituric acid reactive substances of the surimi tended to decrease, and the whiteness, pH, gel strength, and water retention tended to increase with the increase of washing times. Meanwhile, washing removed some fatty acids and the fatty acid species showed a decreasing trend. The FTIR spectra showed that washing did not change the functional group composition but changed the content of each group of the functional groups, while decreasing the proportion of β-sheet structures. Compared with the unwashed surimi, washing caused some of the immobilized water in the minced fish to be transferred to free water, and the water fluidity was enhanced. The washing enhanced the water holding capacity in the surimi gels, and the microstructure of the surimi gels was denser and delayed the protein oxidation during refrigeration. However, the difference between W2 and W3 surimi was not significant (p > 0.05). In practice, W2 can be used to produce surimi to improve its yield and reduce water consumption.
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19
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Hou Y, Liu H, Zhu D, Liu J, Zhang C, Li C, Han J. Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Zhao X, Wang X, Zeng L, Huang Q, Zhang J, Wen X, Xiong S, Yin T, Zhang B. Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms. Food Res Int 2022; 158:111521. [DOI: 10.1016/j.foodres.2022.111521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/12/2022] [Accepted: 06/13/2022] [Indexed: 11/16/2022]
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21
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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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22
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de Albuquerque Sousa TC, Ferreira VCDS, da Silva Araújo ÍB, da Silva FAP. Natural Additives as Quality Promoters in Surimi: a Brief Review. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2092434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Thamyres César de Albuquerque Sousa
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| | - Valquiria Cardoso da Silva Ferreira
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| | - Íris Braz da Silva Araújo
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
| | - Fábio Anderson Pereira da Silva
- Postgraduate Program in Agrifood Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Brazil
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23
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Zhang T, Wang J, Feng J, Liu Y, Suo R, Jin J, Wang W. Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi. ULTRASONICS SONOCHEMISTRY 2022; 86:106031. [PMID: 35569439 PMCID: PMC9118890 DOI: 10.1016/j.ultsonch.2022.106031] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/16/2022] [Accepted: 05/06/2022] [Indexed: 05/23/2023]
Abstract
The effects of different ultrasonic pretreatments (120-600 W, 20 min; 360 W, 10-30 min) on the gel properties of shrimp surimi were investigated. Gel properties and protein functional properties were analysed to clarify the mechanism of action of ultrasound. The gel strength, water holding capacity and surface hydrophobicity of shrimp surimi gel increased initially and then decreased with the increase in ultrasound power or time, but the change in total sulfhydryl content showed the opposite trend, which indicated that proper ultrasound pretreatment could improve the gel properties of shrimp surimi, expand the protein to a greater extent and expose more SH groups and hydrophobic groups. According to scanning electron microscopy observation, ultrasound made shrimp surimi gel form a denser gel network. Fourier transform infrared analysis indicated that the α-helix content in shrimp surimi gel decreased initially and then increased with the increase of in ultrasound power or time, whereas the change in β-sheet content showed the opposite trend. And the protein was the most stable in 360 W/20 min pretreatment. SDS-PAGE patterns showed that proper ultrasound inhibited the degradation of actin and troponin C. In addition, dynamic rheology illustrated that the G' values of the ultrasonic pretreatment group were higher than that of the control group, indicating that ultrasound could improve the elasticity and stability of shrimp surimi gel. The results suggested that the shrimp surimi gel pretreated by 360 W/20 min ultrasound showed the best gel properties. Furthermore, the correlation between the indexes affecting the properties of the gel was analyzed. This study provides a new technical means to improve the gel properties of shrimp surimi.
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Affiliation(s)
- Tong Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Jiaqi Feng
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China.
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Jingyu Jin
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071000, China
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24
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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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25
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Pan J, Zhang Z, Mintah BK, Xu H, Dabbour M, Cheng Y, Dai C, He R, Ma H. Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Zhaoli Zhang
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China
| | | | - Haining Xu
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering Faculty of Agriculture, Benha University Moshtohor Qaluobia Egypt
| | - Yu Cheng
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Chunhua Dai
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Ronghai He
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
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26
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Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes. Foods 2022; 11:foods11050695. [PMID: 35267327 PMCID: PMC8909572 DOI: 10.3390/foods11050695] [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: 02/09/2022] [Revised: 02/17/2022] [Accepted: 02/24/2022] [Indexed: 02/01/2023] Open
Abstract
The goal of this work is to explore if pH-shift processing could be used as a cold refinery technique to manufacture pig brain protein isolate (PI). Pig brain protein had the highest solubility at pH 2 (acid method) and pH 12 (alkaline method). As the protein solution’s zeta-potential was near 0 with the lowest solubility, pH 5.0 was chosen as the precipitation pH. Alkaline process produced a 32% dry matter yield with phospholipid content of 35 mg/100 g. The alkaline-made PI was better at forming soft gels and had good emulsifying and foaming capabilities. Although the acid-made PI included less residual lipid and total haem protein and was whiter in colour, it could not be gelled. Acid-made PI was more prone to lipid oxidation with a poorer ability to function as an emulsifier and foaming agent. Thus, functional proteins from pig brain may be isolated using the alkaline pH-shift technique.
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Zhu Y, Ye T, Jiang S, Lin L, Lu J. Effects of Psyllium Husk Powder on the Gel Properties of Silver Carp (
Hypophthalmichthys molitrix
) Surimi. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yajun Zhu
- Engineering Research Center of Bio‐process, Ministry of Education, Hefei University of Technology Hefei China
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology Hefei China
| | - Tao Ye
- School of Bioengineering Huainan Normal University Huainan China
| | - Shaotong Jiang
- Engineering Research Center of Bio‐process, Ministry of Education, Hefei University of Technology Hefei China
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology Hefei China
| | - Lin Lin
- Engineering Research Center of Bio‐process, Ministry of Education, Hefei University of Technology Hefei China
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology Hefei China
| | - Jianfeng Lu
- Engineering Research Center of Bio‐process, Ministry of Education, Hefei University of Technology Hefei China
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology Hefei China
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28
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Physical properties and conformational changes of shrimp surimi from Litopenaeus vannamei during cold gelation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112516] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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29
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Wang H, Yang Z, Yang H, Xue J, Li Y, Wang S, Ge L, Shen Q, Zhang M. Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112458] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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30
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Liu Y, Sun Q, Wei S, Xia Q, Pan Y, Liu S, Ji H, Deng C, Hao J. LF-NMR as a tool for predicting the 3D printability of surimi-starch systems. Food Chem 2021; 374:131727. [PMID: 34915372 DOI: 10.1016/j.foodchem.2021.131727] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 11/05/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
In this study, surimi from golden pompanos was mixed with starch to form a surimi-starch system. The water properties, rheological properties, and three-dimensional (3D) printability of the surimi-starch were measured. Cluster analysis results showed that the 3D printability was closely related to the type and addition content of starch, and the water and rheological properties. The low-field nuclear magnetic resonance (LF-NMR) parameters were used to predict 3D printability using polynomial regression models. The correlation coefficients (R2) for 3D printing accuracy and stability were 0.88 and 0.93, and the root mean square error (RMSE) values were 0.20% and 4.59%, respectively. In the verification test, the R2 for the two models were 0.85 and 0.89, and the RMSE values were 0.20% and 1.06%, respectively. The nonlinear surface regression fitting exhibited superior predictive performance. Therefore, LF-NMR is a good non-destructive tool for quickly and accurately predicting the 3D printability of the surimi-starch systems.
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Affiliation(s)
- Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chujin Deng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jiming Hao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
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31
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Somjid P, Panpipat W, Cheong LZ, Chaijan M. Reduced Washing Cycle for Sustainable Mackerel ( Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties. Foods 2021; 10:2717. [PMID: 34828998 PMCID: PMC8620436 DOI: 10.3390/foods10112717] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/03/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (Rastrelliger kanagurta) surimi, reducing washing remains a challenge for long-term surimi production from this species. Herein, the impact of washing cycles (one (W1), two (W2), and three (W3) cycles) with a 1:3 mince to water ratio on the bio-physico-chemical properties, rheology, and gelling ability of mackerel surimi was evaluated. The yield, Ca2+-ATPase activity, TCA-soluble peptide, and myoglobin contents of surimi decreased as the number of washing cycles increased, while lipid removal, reactive SH content, and surface hydrophobicity of surimi increased. Surimi generated by W2 and W3 provided the same rheological patterns and Fourier-transform infrared spectroscopy (FTIR) spectra as unwashed mince, with the highest gel strength and whiteness, as well as the lowest expressible drip, thiobarbituric acid reactive substances (TBARS), and fishy odor. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated the presence of polymerized proteins stabilized by disulfide and other interactions. Using a scanning electron microscope, several concentrated dense areas and distributed pores generated by myofibrillar proteins gel networks were found. Surimi from W2 and W3 appeared to be of similar overall quality, however W2 had a larger yield. As a result of the evaluation of bio-physico-chemical, rheological, and gel-forming capabilities, as well as product yield, W2 may be the best option for producing high-quality surimi from Indian mackerel in a sustainable manner.
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Affiliation(s)
- Panumas Somjid
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (W.P.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (W.P.)
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (W.P.)
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32
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Petcharat T, Chaijan M, Karnjanapratum S. Effect of furcellaran incorporation on gel properties of sardine surimi. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tanyamon Petcharat
- Professional Culinary Arts Program School of Management Walailak University Nakhon Si Thammarat 80161 Thailand
- Department of Food Science and Innovation Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Thasala, Nakhon Si Thammarat 80161 Thailand
| | - Manat Chaijan
- Department of Food Science and Innovation Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Thasala, Nakhon Si Thammarat 80161 Thailand
| | - Supatra Karnjanapratum
- School of Food Industry King Mongkut’s Institute of Technology Ladkrabang Ladkrabang, Bangkok 10520 Thailand
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33
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Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111912] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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Han K, Feng X, Yang Y, Wei S, Tang X, Li S, Chen Y. Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15089] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Keying Han
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China
| | - Yuling Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China
| | - Sumeng Wei
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China
- College of Food Science Northeast Agricultural University Harbin, Heilongjiang 150030 China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China
| | - Shanshan Li
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China
| | - Yumin Chen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing 210023 China
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35
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Sharaf Eddin A, Adegoke SC, Ibrahim SA, Tahergorabi R. Fortification of Surimi Gels with Camel Milk. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1900970] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Abdulhakim Sharaf Eddin
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Samuel Chetachukwu Adegoke
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
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36
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Xue S, He L. Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shan Xue
- College of Biological Science and Technology Minnan Normal University Zhangzhou PR China
| | - Li He
- College of Biological Science and Technology Minnan Normal University Zhangzhou PR China
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37
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Buda U, Priyadarshini MB, Majumdar RK, Mahanand SS, Patel AB, Mehta NK. Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan. Int J Biol Macromol 2021; 175:123-130. [PMID: 33548317 DOI: 10.1016/j.ijbiomac.2021.01.191] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 01/10/2021] [Accepted: 01/28/2021] [Indexed: 10/22/2022]
Abstract
The study focused on assessing quality parameters of the surimi incorporated with soluble dietary fibers apple pectin and konjac glucomannan at different levels. The results showed that apple pectin at 0.025% and konjac glucomannan at a 2% level exhibited improved gel-forming ability significantly (p < 0.05). SDS- PAGE revealed high molecular weight protein crosslinks in apple pectin treated surimi gels and disappearance of myosin bands in konjac glucomannan treated surimi gels. The water holding capacity of surimi was the highest when 0.075 g/100 g of apple pectin was added. Konjac glucomannan treated gels exhibited superior whiteness values. The analysis of soluble protein revealed that hydrophobic bonds increased in both the treatments. The hardness values of pectin gels enhanced as the level increased. Other TPA parameters are shown an inconsistent trend. It can be demonstrated that the incorporation of apple pectin and konjac glucomannan at a level of 0.025 and 2.0% may be a novel strategy to improve the gel strength of the surimi.
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Affiliation(s)
- Uma Buda
- Department of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, West Tripura 799 210, India
| | - M Bhargavi Priyadarshini
- Department of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, West Tripura 799 210, India.
| | - R K Majumdar
- Department of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, West Tripura 799 210, India
| | - S S Mahanand
- Department of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, West Tripura 799 210, India
| | - A B Patel
- Department of Aquaculture, College of Fisheries, CAU (Imphal), Lembucherra, West Tripura 799 210, India
| | - N K Mehta
- Department of Fish Processing Technology and Engineering, College of Fisheries, CAU (Imphal), Lembucherra, West Tripura 799 210, India
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38
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Chaijan M, Panpipat W. Pre-neutralized crude palm oil as natural colorant and bioactive ingredient in fish sausage prepared from tilapia (Oreochromis niloticus). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110289] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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39
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Panpipat W, Cheong L, Chaijan M. Impact of lecithin incorporation on gel properties of bigeye snapper (
Priacanthus tayenus
) surimi. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14882] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence Department of Agro‐Industry School of Agricultural Technology Walailak University Nakhon Si Thammarat 80161 Thailand
| | - Ling‐Zhi Cheong
- Department of Food Science and Engineering School of Marine Science Ningbo University Ningbo 315211 China
| | - Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence Department of Agro‐Industry School of Agricultural Technology Walailak University Nakhon Si Thammarat 80161 Thailand
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40
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Yang R, Xu A, Chen Y, Sun N, Zhang J, Jia R, Huang T, Yang W. Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel. J Texture Stud 2020; 51:968-978. [PMID: 32799359 DOI: 10.1111/jtxs.12556] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 08/08/2020] [Accepted: 08/10/2020] [Indexed: 12/17/2022]
Abstract
In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G') and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.
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Affiliation(s)
- Rong Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Anqi Xu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yanting Chen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Nan Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Ru Jia
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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41
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Wang Y, Wang Y, Li K, Bai Y, Li B, Xu W. Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109563] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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