1
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Thakur M, Modi VK. Biocolorants in food: Sources, extraction, applications and future prospects. Crit Rev Food Sci Nutr 2022; 64:4674-4713. [PMID: 36503345 DOI: 10.1080/10408398.2022.2144997] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed.
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Affiliation(s)
- Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
| | - V K Modi
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
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2
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Sousa TCDA, Silva ELL, Ferreira VCDS, Madruga MS, Silva FAPD. Oxidative stability of green weakfish (Cynoscion virescens) by-product surimi and surimi gel enhanced with a Spondias mombin L. waste phenolic-rich extract during cold storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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3
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Qin L, Fu Y, Yang F, Chang Z, Zou C, Gao H, Jiang D, Jia C. Effects of polysaccharides autoclave extracted from Flammulina velutipes mycelium on freeze-thaw stability of surimi gels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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4
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Sapatinha M, Afonso C, Cardoso C, Pires C, Mendes R, Montero M, Gómez‐Guillén M, Bandarra N. Lipid Nutritional Value and Bioaccessibility of Novel
Ready‐To‐Eat
Seafood Products with Encapsulated Bioactives. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M. Sapatinha
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6 1495‐165 Algés Portugal
| | - C. Afonso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6 1495‐165 Algés Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research University of Porto, Rua dos Bragas 289 4050‐123 Porto Portugal
| | - C. Cardoso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6 1495‐165 Algés Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research University of Porto, Rua dos Bragas 289 4050‐123 Porto Portugal
| | - C. Pires
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6 1495‐165 Algés Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research University of Porto, Rua dos Bragas 289 4050‐123 Porto Portugal
| | - R. Mendes
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6 1495‐165 Algés Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research University of Porto, Rua dos Bragas 289 4050‐123 Porto Portugal
| | - M.P. Montero
- Department of Meat and Fish Products Institute of Food Science, Technology and Nutrition (ICTAN‐CSIC) 28040 Madrid Spain
| | - M.C. Gómez‐Guillén
- Department of Meat and Fish Products Institute of Food Science, Technology and Nutrition (ICTAN‐CSIC) 28040 Madrid Spain
| | - N.M. Bandarra
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6 1495‐165 Algés Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research University of Porto, Rua dos Bragas 289 4050‐123 Porto Portugal
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5
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Huang Q, Jiao X, Yan B, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria. Food Chem 2022; 387:132847. [DOI: 10.1016/j.foodchem.2022.132847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/26/2022] [Accepted: 03/27/2022] [Indexed: 11/04/2022]
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6
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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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7
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Zhang X, Zhang Y, Dong Y, Ding H, Chen K, Lu T, Dai Z. Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113767] [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]
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8
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Asaithambi N, Singha P, Singh SK. Recent application of protein hydrolysates in food texture modification. Crit Rev Food Sci Nutr 2022; 63:10412-10443. [PMID: 35653113 DOI: 10.1080/10408398.2022.2081665] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The demand for clean labels has increased the importance of natural texture modifying ingredients. Proteins are unique compounds that can impart unique textural and structural changes in food. However, lack of solubility and extensive aggregability of proteins have increased the demand for enzymatically hydrolyzed proteins, to impart functional and structural modifications to food products. The review elaborates the recent application of various proteins, protein hydrolysates, and their role in texture modification. The impact of protein hydrolysates interaction with other food macromolecules, the effect of pretreatments, and dependence of various protein functionalities on textural and structural modification of food products with controlled enzymatic hydrolysis are explained in detail. Many researchers have acknowledged the positive effect of enzymatically hydrolyzed proteins on texture modification over natural protein. With enzymatic hydrolysis, various textural properties including foaming, gelling, emulsifying, water holding capacity have been effectively improved. It is evident that each protein is unique and imparts exceptional structural changes to different food products. Thus, selection of protein requires a fundamental understanding of its structure-substrate property relation. For wider applicability in the industrial sector, more studies on interactions at the molecular level, dosage, functionality changes, and sensorial attributes of protein hydrolysates in food systems are required.
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Affiliation(s)
- Niveditha Asaithambi
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
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9
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Jiang Q, Wu W, Han J, Chung HY, Gao P, Yu D, Yu P, Xu Y, Xia W. Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15799] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food and Nutritional Sciences Programme School of Life Sciences The Chinese University of Hong Kong Hong Kong SAR China
| | - Wenmin Wu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Jingwen Han
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Hau Yin Chung
- Food and Nutritional Sciences Programme School of Life Sciences The Chinese University of Hong Kong Hong Kong SAR China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
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10
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Mariano BJ, Sales de Oliveira V, Hidalgo Chávez DW, Castro RN, Riger CJ, Mendes JS, da Costa Souza M, Helena Frankland Sawaya AC, Sampaio GR, Ferraz da Silva Torres EA, Saldanha T. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Walayat N, Liu J, Nawaz A, Aadil RM, López-Pedrouso M, Lorenzo JM. Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants (Basel) 2022; 11:486. [PMID: 35326135 PMCID: PMC8944868 DOI: 10.3390/antiox11030486] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/25/2022] [Accepted: 02/26/2022] [Indexed: 12/26/2022] Open
Abstract
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.
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Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agricultural, Faisalabad 38000, Pakistan;
| | - María López-Pedrouso
- Departamento de Zooloxía, Xenética e Antropoloxía Física, Universidade de Santiago de Compostela, 15872 Santiago de Compostela, A Coruna, Spain
| | - José M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, Rúa Galicia No. 4, Parque Tecnolóxico de Galicia, 32900 San Cibrao das Vinas, Ourense, Spain;
- Facultade de Ciencias, Universidade de Vigo, 32004 Rua Doutor Temes Fernandez, Ourense, Spain
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12
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Gomes MDSA, Kato LS, Carvalho APAD, Almeida AECCD, Conte-Junior CA. Sodium replacement on fish meat products – A systematic review of microbiological, physicochemical and sensory effects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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13
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Huang Q, Huang X, Liu L, Song H, Geng F, Wu W, Luo P. Nano eggshell calcium enhanced gel properties of
Nemipterus virgatus
surimi sausage: gel strength, water retention and microstructure. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15142] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Qun Huang
- School of Public Health The Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang 550025 China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition of Ministry of Education College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
- Meat Processing Key Laboratory of Sichuan Province School of Food and Biological Engineering Chengdu University Chengdu Sichuan 610106 China
| | - Xiang Huang
- School of Public Health The Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang 550025 China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition of Ministry of Education College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Lan Liu
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition of Ministry of Education College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Hongbo Song
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition of Ministry of Education College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province School of Food and Biological Engineering Chengdu University Chengdu Sichuan 610106 China
| | - Wenjin Wu
- Institute for Agricultural Products Processing and Nuclear‐agricultural Technology Hubei Academy of Agricultural Sciences Wuhan 430064 China
| | - Peng Luo
- School of Public Health The Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang 550025 China
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14
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Liu Y, Yu J, Zhu J, Peng W, Chen Y, Luo X, Chen C, Li L. Effects of salt‐induced changes in protein network structure on the properties of surimi gels: computer simulation and digestion study. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Yujia Liu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Jiamei Yu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Weiyu Peng
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Yuquan Chen
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Xinyi Luo
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Canhao Chen
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
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15
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Abstract
There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.
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Affiliation(s)
| | - Yoav D. Livney
- Faculty of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel;
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16
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Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products. Food Chem 2020; 316:126343. [DOI: 10.1016/j.foodchem.2020.126343] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 12/23/2019] [Accepted: 01/31/2020] [Indexed: 02/07/2023]
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17
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18
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Moosavi‐Nasab M, Asgari F, Oliyaei N. Quality evaluation of surimi and fish nuggets from Queen fish ( Scomberoides commersonnianus). Food Sci Nutr 2019; 7:3206-3215. [PMID: 31660134 PMCID: PMC6804757 DOI: 10.1002/fsn3.1172] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 11/04/2018] [Accepted: 01/25/2019] [Indexed: 11/26/2022] Open
Abstract
The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish (Scomberiodes commersonnianus) during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable acidity, peroxide, and TBA values for fish nuggets were significantly higher than surimi nuggets during frozen storage (p < .05). Moreover, the textural properties of the products exhibited more firmness of surimi nuggets before cooking compared with fish nuggets (p < .05) and more firmness of fish nuggets after cooking compared with surimi one (p < .05). Furthermore, surimi nuggets were lighter and had lower total bacterial counts rather than fish nuggets during frozen storage (p < .05). SDS-PAGE of the samples during storage exhibited more intensity of the bands related to α-actinin, actin, and β-tropomyosin in surimi nuggets compared with that for fish nuggets. Moreover, the sensory evaluation showed that acceptability of surimi nuggets was more than that for fish nuggets after frozen storage. These results showed that surimi nuggets had higher quality indicators rather than fish nuggets.
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Affiliation(s)
- Marzieh Moosavi‐Nasab
- Seafood Processing Research Group, School of AgricultureShiraz UniversityShirazIran
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Foroogh Asgari
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Najme Oliyaei
- Seafood Processing Research Group, School of AgricultureShiraz UniversityShirazIran
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
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19
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Yuan L, Yu J, Mu J, Shi T, Sun Q, Jin W, Gao R. Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix). RSC Adv 2019; 9:19828-19836. [PMID: 35519369 PMCID: PMC9065561 DOI: 10.1039/c9ra03517f] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 06/17/2019] [Indexed: 11/24/2022] Open
Abstract
This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels. Compared with KGM, deacetylated KGM (DKGM) weakened the water-holding capacity, but increased the gel strength of surimi gels. The storage modulus (G′) and loss modulus (G′′) of surimi showed an upward trend, and the aggregation rate of surimi with DKGM changed. The number of ionic bonds of mixed surimi gels increased on the whole, but those of hydrogen bonds declined; a hydrophobic interaction was the main driving force, and improved with the DDs of DKGM. FT-IR results indicated that the deacetylation of KGM had a slight influence on the secondary structure of the proteins. SDS-PAGE results showed that DKGM enhanced the intensity of the main heavy chains of myosin and actin. Examination of the network structure of the surimi gels revealed that DKGM might combine around the filaments of myofibrillar proteins like a rosary through hydrophobic interactions and hydrogen bonding. As a consequence, the myfibrillar protein aggregation was changed and the microstructures of the surimi became more compact and fibrous. The results indicated that the deacetylation of KGM led to an increase in hydrophobicity, which influenced the hydrophobic interaction of the myofibrillar proteins. As a result, the aggregation of the myofibrillar proteins was promoted and the physico-chemical properties of the surimi gel were improved. This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels.![]()
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Affiliation(s)
- Li Yuan
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
- Bio-resources Key Laboratory of Shaanxi Province
| | - Jiamei Yu
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Jianlou Mu
- College of Food Science and Technology
- Agriculture University of Hebei Province
- Baoding
- China
| | - Tong Shi
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Quancai Sun
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province
- School of Biological Science and Engineering
- Shaanxi University of Technology
- Hanzhong 723001
- P R China
| | - Ruichang Gao
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
- Bio-resources Key Laboratory of Shaanxi Province
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20
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Gui P, Zhang L, Hong H, Feng L, Luo Y. Gel properties of silver carp ( Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1508155] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Ping Gui
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Longteng Zhang
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Hui Hong
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Ligeng Feng
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
| | - Yongkang Luo
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China
- Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing, People’s Republic of China
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Zhang L, Li Q, Shi J, Zhu B, Luo Y. Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Vázquez-Velasco M, González-Torres L, García-Fernández RA, Méndez MT, Bastida S, Benedí J, González-Muñoz MJ, Sánchez-Muniz FJ. Glucomannan or Glucomannan Plus Spirulina-Enriched Squid-Surimi Diets Reduce Histological Damage to Liver and Heart in Zucker fa/fa Rats Fed a Cholesterol-Enriched and Non-Cholesterol-Enriched Atherogenic Diet. J Med Food 2017; 20:618-625. [DOI: 10.1089/jmf.2016.0157] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Affiliation(s)
- Miguel Vázquez-Velasco
- Department of Nutrition and Food Science (I) Nutrition, School of Pharmacy, Complutense University, Madrid, Spain
| | - Laura González-Torres
- Department of Nutrition and Food Science (I) Nutrition, School of Pharmacy, Complutense University, Madrid, Spain
| | - Rosa A. García-Fernández
- Department of Veterinary Medicine and Surgery, School of Veterinary, Complutense University, Madrid, Spain
| | - María Teresa Méndez
- Clinic Analysis Center, School of Pharmacy, Complutense University, Madrid, Spain
| | - Sara Bastida
- Department of Nutrition and Food Science (I) Nutrition, School of Pharmacy, Complutense University, Madrid, Spain
| | - Juana Benedí
- Department of Pharmacology, School of Pharmacy, Complutense University, Madrid, Spain
| | - María José González-Muñoz
- Department of Nutrition, Food Science and Toxicology, School of Pharmacy, Alcalá University, Alcalá de Henares, Madrid, Spain
| | - Francisco J. Sánchez-Muniz
- Department of Nutrition and Food Science (I) Nutrition, School of Pharmacy, Complutense University, Madrid, Spain
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Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein. Carbohydr Polym 2016; 150:21-31. [DOI: 10.1016/j.carbpol.2016.05.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 04/27/2016] [Accepted: 05/01/2016] [Indexed: 11/18/2022]
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