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Yan S, Du Z, Liu C, Yu D, Zhu Z, Xu J, Xia W, Xu Y. Uncovering quality changes of surimi-sol based products subjected to freeze-thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties. Food Chem 2024; 451:139456. [PMID: 38670022 DOI: 10.1016/j.foodchem.2024.139456] [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: 01/25/2024] [Revised: 04/13/2024] [Accepted: 04/21/2024] [Indexed: 04/28/2024]
Abstract
Frozen surimi quality generally correlates with oxidation, but impacts of protein oxidation on salt-dissolved myofibrillar protein (MP) sol in surimi remain unclear. Hence, physicochemical and gelling properties of MP sol with different oxidation degrees were investigated subjected to freeze-thaw cycles. Results showed that mild oxidation (≤1 mmol/L) improved unfrozen MP gel quality with lowest cooking loss (3.29 %) and highest hardness (829.76 N). Whereas, oxidized sol suffering freeze-thawing degenerated severely, showing reduction of 23.85 % of salt soluble protein contents with H2O2 concentrations of 10 mmol/L. Shearing before heating influenced gelling properties of freeze-thawed sol, depending on oxidation levels. Oxidized gel with shearing displayed disorganized network structures, whereas gel without shearing displayed relatively complete appearances without holes under high oxidation condition (10 mmol/L). Overall, freeze-thaw process aggravated denaturation extents of MP sol subjected to oxidation, further causing high water loss and yellow color of heat-induced gel, especially to gel with shearing.
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Affiliation(s)
- Sunjie Yan
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Zhiyin Du
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Cikun Liu
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Zhifei Zhu
- Mekong Fishery Industry Co., Ltd, Veun Kham Village, Don Khong, Champassak, Laos; Shenzhen CF Marine Technology Co., Ltd., 140 Jinye Ave, Shenzhen 518116, Guangdong, China
| | - Junmin Xu
- Mekong Fishery Industry Co., Ltd, Veun Kham Village, Don Khong, Champassak, Laos; Shenzhen CF Marine Technology Co., Ltd., 140 Jinye Ave, Shenzhen 518116, Guangdong, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
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Chou CF, Hsu SC, Huang YC. Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16295] [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)
- Chin Fu Chou
- Department of Food Science and Nutrition Meiho University Pingtung Taiwan
| | - Shu Chen Hsu
- Bachelor Degree Program in Environment and Food Safety Laboratory Science Chang Jung Christian University Tainan City Taiwan
| | - Ying Che Huang
- Department of Food Science and Nutrition Meiho University Pingtung Taiwan
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Yamada K, Matsumiya M, Fukushima H. Modori reaction in blue grenadier and Alaska pollock frozen surimi and myosin degradation behavior upon addition of protease inhibitors. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1774663] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Koki Yamada
- Department of Marine Science and Resources, Nihon University (1866 Kameino), Fujisawa, Kanagawa, Japan
| | - Masahiro Matsumiya
- Department of Marine Science and Resources, Nihon University (1866 Kameino), Fujisawa, Kanagawa, Japan
| | - Hideto Fukushima
- Department of Marine Science and Resources, Nihon University (1866 Kameino), Fujisawa, Kanagawa, Japan
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Tang S, Feng G, Gao R, Ren J, Zhou X, Wang H, Xu H, Zhao Y, Zeng M. Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels. J Food Sci 2019; 84:3601-3607. [PMID: 31730276 DOI: 10.1111/1750-3841.14919] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 10/01/2019] [Accepted: 10/07/2019] [Indexed: 11/30/2022]
Abstract
Sturgeon meat has been found to be suitable as surimi raw materials. The present study determined the modori phenomenon in sturgeon surimi gels and identified its relationship with cathepsins. In all heat-treated gels (25 to 90 °C, at 5 °C intervals), the 40 °C-incubated sturgeon surimi gel showed the weakest gel properties and water-holding capacity (P < 0.05), a rough protein gel network under SEM, and the highest protein solubility and trichloroacetic acid-soluble peptides content (P < 0.05). SDS-PAGE indicated that the myosin heavy chain band of sturgeon surimi gels was almost completely degraded at 40 °C. Moreover, the highest cathepsin L activity was observed in 40 °C-treated sturgeon surimi gels (P < 0.05). Our results suggested that the modori phenomenon in sturgeon surimi gels occurred at 40 °C, which was partially attributed to cathepsin L, thereby allowing for the better exploitation and utilization of sturgeon surimi.
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Affiliation(s)
- Shuwei Tang
- College of Food Science and Engineering, Ocean Univ. of China, Qingdao, 266003, China
| | - Guangxin Feng
- College of Food Science and Engineering, Ocean Univ. of China, Qingdao, 266003, China
| | - Ruichang Gao
- School of Food and Bioengineering, Jiangsu Univ., Zhenjiang, Jiangsu, 212013, China
| | - Jiaoyan Ren
- School of Food Sciences and Engineering, South China Univ. of Technology, Guangzhou, 510641, China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd, Qingdao, 266100, China
| | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co., Ltd, Qingdao, 266100, China
| | - He Xu
- Jiangsu Baoyuan Biotechnology Co., Ltd., Lianyungang, 222100, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean Univ. of China, Qingdao, 266003, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean Univ. of China, Qingdao, 266003, China
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Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi. J FOOD QUALITY 2019. [DOI: 10.1155/2019/3760368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Frozen surimi may be damaged by freeze-thaw cycles (refreezing) under various conditions. However, few studies have examined the deterioration of the quality of refrozen surimi. The objective of this study was to determine the deterioration mechanism of refrozen surimi. We used Alaska pollock frozen surimi, which has been studied extensively for gel formation. Refreezing decreased the breaking strength and breaking strain of the heated gel. The length of the line in the diagram between breaking strength and gel stiffness (L value, which indicates the level of change in the breaking strength and gel stiffness with setting time) was also decreased. In contrast, the effect of refreezing on the texture of the gel without the setting process was small. The polymerization rate of myosin heavy chain in refrozen surimi during the setting process was slower than that in nonrefrozen surimi. Additionally, the Ca-ATPase activity of surimi was reduced by approximately 30% with each refreezing. These results demonstrate that the reduction in gel-forming ability by refreezing was caused by the decreased polymerization rate of myosin heavy chain because of myosin head denaturation. We also found that quality deterioration including myofibrillar protein denaturation of frozen surimi occurred mostly during first refreezing rather than during second refreezing. Overall, refreezing and/or repeated refreezing of surimi simply decreased the suwari gel-forming ability without changing the characteristics of surimi. The primary cause of the decrease in gel-forming ability induced by refreezing is considered to be the suppression of myosin heavy-chain polymerization during setting.
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