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Jiang J, Yang K, Gong H, Ma J, Hu X, Zhou Y, Zhang Y, Sun W. The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties. Int J Biol Macromol 2024; 277:134114. [PMID: 39047999 DOI: 10.1016/j.ijbiomac.2024.134114] [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: 04/15/2024] [Revised: 07/11/2024] [Accepted: 07/21/2024] [Indexed: 07/27/2024]
Abstract
This study investigated the effect of different magnetic field treatments (0, 3, 6, 9, 12 mT) on the structure and emulsification properties of myofibrillar protein (MP). The results showed that the emulsion stabilized by MP with 3, 6, 9 mT magnetic field treatments possessed higher emulsifying ability, storage stability and apparent viscosity, since magnetic field induced the structural unfolding of MP and exposed the hydrophobic groups (the surface hydrophobic increased from 30.10 to 43.73 μg). Meanwhile, the magnetic field treatments decreased the MP particle size from 1752.00 to 1278.67 nm, which was favorable for the diffusion and adsorption of proteins at the oil-water interface, thus improving the MP emulsification ability and stability. Furthermore, the 9 mT magnetic field-treated MP had the best ability to emulsify oil droplets with a more uniform and smaller emulsion size from 28.593 to 23.443 μm. However, high-intensity magnetic field treatment (12 mT) caused MP particles to aggregate and the hydrophobic binding sites to be buried, which was not conducive to encapsulating oil droplets.
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Affiliation(s)
- Jingjiao Jiang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xiaopeng Hu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yuanhua Zhou
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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Gong H, Jang J, Deng Y, Ma J, Zhang Y, Zhou Y, Zhang Y, Sun W. Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel. Food Res Int 2023; 173:113235. [PMID: 37803549 DOI: 10.1016/j.foodres.2023.113235] [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: 04/19/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 10/08/2023]
Abstract
This study intended to investigate the synergistic effect of direct current magnetic field (DC-MF) and calcium chloride (CaCl2) on improving the saltiness and quality of pork gel and to explore the potential adjustment mechanisms involved. Pork mince was subjected to low-salt treatment of DC-MF for 3 h (T1), CaCl2 substitution (T2) or DC-MF combined with CaCl2 (T3) respectively under high and low salt controls (HC and LC). Heat-induced gels of pork mince were prepared and analyzed in terms of gel texture, saltiness perception, moisture status, salt release and protein structure. Results indicated that DC-MF combined with CaCl2 treatment could reduce the addition of sodium chloride by 5% while maintaining the saltiness and overall acceptability of mince as well as improving its texture and yield. Further studies revealed that DC-MF in concert with CaCl2 treatment could not only increase the moisture content of mince gel, but also enhance saltiness perception by causing gel matrix to release salt-bearing juices under external forces. The energy spectrum analysis also illustrated that co-treatment technique could avoid the salt loss of minced meat during cooking process. Finally, a possible potential regulatory mechanism was speculated that the synergistic action of DC-MF and CaCl2 could alter the gel texture and sodium salt availability by modifying protein conformation and inducing a competitive binding reaction site for calcium and sodium ions. In conclusion, synergistic treatment by DC-MF and CaCl2 was a potential strategy in meat salt reduction.
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Affiliation(s)
- Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jingjiao Jang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yushi Deng
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yunhua Zhang
- College of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yuanhua Zhou
- College of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yan Zhang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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Li Y, You S, Cheng L, Zeng H, Zheng B, Zhang Y. Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi. Foods 2023; 12:2891. [PMID: 37569159 PMCID: PMC10417817 DOI: 10.3390/foods12152891] [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: 05/31/2023] [Revised: 07/12/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
In order to study the effects and mechanism of Monascus on the quality of hairtail surimi, high-throughput sequencing technology, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS), and electronic nose techniques were used to investigate the changes in the quality, microbial diversity, and volatile flavor compounds of Monascus-fermented hairtail surimi (MFHS) during fermentation. The results showed that the total volatile basic nitrogen (TVB-N) index of hairtail surimi fermented by Monascus for 0-5 h met the requirements of the national standard. Among them, the 1 h group showed the best gel quality, which detected a total of 138 volatile substances, including 20 alcohols, 7 aldehydes, 12 olefins, 4 phenols, 12 alkanes, 8 ketones, 15 esters, 6 acids, 16 benzenes, 4 ethers, and 8 amines, as well as 26 other compounds. In addition, the dominant fungal microorganisms in the fermentation process of MFHS were identified, and a Spearman correlation analysis showed that 16 fungal microorganisms were significantly correlated with the decrease in fishy odor substances in the fermented fish and that 8 fungal microorganisms were significantly correlated with the increase in aromatic substances after fermentation. In short, Monascus fermentation can eliminate and reduce the fishy odor substances in hairtail fish, increase and improve the aromatic flavor, and improve the quality of hairtail surimi gel. These findings are helpful for revealing the mechanism of the quality formation of fermented surimi and provide guidance for the screening of starter culture in the future.
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Affiliation(s)
- Yanpo Li
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (Y.L.); (S.Y.); (L.C.); (H.Z.); (B.Z.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Department of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou 325000, China
| | - Shuyi You
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (Y.L.); (S.Y.); (L.C.); (H.Z.); (B.Z.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lujie Cheng
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (Y.L.); (S.Y.); (L.C.); (H.Z.); (B.Z.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (Y.L.); (S.Y.); (L.C.); (H.Z.); (B.Z.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (Y.L.); (S.Y.); (L.C.); (H.Z.); (B.Z.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; (Y.L.); (S.Y.); (L.C.); (H.Z.); (B.Z.)
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Wang J, Lu Q, Gong J, Gao F, Xu X, Wang H. Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation. Food Res Int 2023; 169:112907. [PMID: 37254342 DOI: 10.1016/j.foodres.2023.112907] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/22/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Physics-assisted processing technologies have huge potential in the meat processing industry. By modeling two essential procedures (pickling and preheating) of gels-based meat products, this work investigated the cascade effects of a new physical technology (magnetic field) on the conformational structures and gel properties of myofibrillar proteins (MPs). Samples were subjected with four magnetic field (MF)-assisted treatments (group A, both processes without MF; group B, pickling without MF combining with preheating with 4.5 mT MF; group C, pickling with 3.0 mT MF combining with preheating without MF; group D, pickling with 3.0 mT MF combining with preheating with 4.5 mT MF). The result showed that MF-assisted treatments significantly improved water holding capacity (WHC) of MP gels compared with group A (46.9%), reaching the maximum value of 52.1% in group D.According to the low-field nuclear magnetic results, group D decreased the percentages of P22 (6.97%) and increased the percentages of P21 (93%), which showed that water molecules were more tightly bound to each other. Meanwhile, the unfolding of α-helix and the formation of random coil of MF-assisted treatments resulted in more exposure of internal groups, leading to the formation of a dense network. These findings would provide new insights to improve the quality of gels-based meat products via the MF.
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Affiliation(s)
- Jingwen Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Qiyuan Lu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Junming Gong
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Fei Gao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huhu Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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Xiong Z, Shi T, Jin W, Bao Y, Monto AR, Yuan L, Gao R. Gel performance of surimi induced by various thermal technologies: A review. Crit Rev Food Sci Nutr 2022; 64:3075-3090. [PMID: 36193875 DOI: 10.1080/10408398.2022.2130154] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heating is a vital step in the gelation of surimi. Conventional water bath heating (WB) has the advantages of easy operation and low equipment requirements. However, the slow heat penetration during WB may lead to poor gel formation or gels prone to deterioration, especially with one-step heating. The two-step WB is time-consuming, and a large amount of water used tends to cause environmental problems. This review focuses on key factors affecting the quality of surimi gels in various heating technologies, such as surimi protein structure, chemical forces, or the activity of endogenous enzymes. In addition, the relationships between these factors and the gel performance of surimi under various heating modes are discussed by analyzing the heating temperature and heating rate. Compared with WB, the gel performance can be improved by controlling the heating conditions of microwave heating and ohmic heating, which are mainly achieved by changing the molecular structure of myofibrillar proteins or the activity of endogenous enzymes in surimi. Nevertheless, the novel thermal technologies still face several limitations and further research is needed to realize large-scale industrial production. This review provides ideas and directions for developing heat-induced surimi products with excellent gel properties.
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Affiliation(s)
- Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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