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Han G, Li Y. A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality. Food Chem 2024; 456:140002. [PMID: 38870812 DOI: 10.1016/j.foodchem.2024.140002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 05/19/2024] [Accepted: 06/05/2024] [Indexed: 06/15/2024]
Abstract
It is well known that aquatic products such as fish and shellfish, when stored for a long period of time under inappropriate conditions, can suffer from muscle softening. This phenomenon is mainly caused by endogenous proteases, which are activated during heating and accelerates the degradation of myofibrillar proteins, directly leading to weaker gels and poorer water retention capacity. This paper reviews the changes in fish proteins during storage after death and the factors affecting protein hydrolysis. A brief overview of the extraction of protease inhibitors, polysaccharides and proteins is given, as well as their mechanism of inhibition of protein hydrolysis in surimi and the current status of their application to improve the properties of surimi.
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Affiliation(s)
- Guilian Han
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University; Beijing 100048, China
| | - You Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University; Beijing 100048, China.
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Wang W, Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Compr Rev Food Sci Food Saf 2022; 21:4640-4682. [PMID: 36124402 DOI: 10.1111/1541-4337.13033] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 07/19/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Proteins are important food ingredients that possess both functional and nutritional properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing technology that has been subject to great advancements in the last two decades. It is well established that pressure can induce changes in protein folding and oligomerization, and consequently, HHP has the potential to modify the desired protein properties. In this review article, the research progress over the last 15 years regarding the effect of HHP on protein structures, as well as the applications of HHP in modifying protein functionalities (i.e., solubility, water/oil holding capacity, emulsification, foaming and gelation) and nutritional properties (i.e., digestibility and bioactivity) are systematically discussed. Protein unfolding generally occurs during HHP treatment, which can result in increased conformational flexibility and the exposure of interior residues. Through the optimization of HHP and environmental conditions, a balance in protein hydrophobicity and hydrophilicity may be obtained, and therefore, the desired protein functionality can be improved. Moreover, after HHP treatment, there might be greater accessibility of the interior residues to digestive enzymes or the altered conformation of specific active sites, which may lead to modified nutritional properties. However, the practical applications of HHP in developing functional protein ingredients are underutilized and require more research concerning the impact of other food components or additives during HHP treatment. Furthermore, possible negative impacts on nutritional properties of proteins and other compounds must be also considered.
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Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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Zhou A, Chen H, Zou Y, Liu X, Benjakul S. Insight into the mechanism of optimal low-level pressure coupled with heat treatment to improve the gel properties of Nemipterus virgatus surimi combined with water migration. Food Res Int 2022; 157:111230. [DOI: 10.1016/j.foodres.2022.111230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 11/16/2022]
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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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Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022; 11:foods11091318. [PMID: 35564045 PMCID: PMC9101759 DOI: 10.3390/foods11091318] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 12/19/2022] Open
Abstract
Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability. The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.
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The mechanism of low-level pressure coupled with heat treatment on water migration and gel properties of Nemipterus virgatus surimi. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112086] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Liu H, Xu Y, Zu S, Wu X, Shi A, Zhang J, Wang Q, He N. Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review. Foods 2021; 10:1872. [PMID: 34441648 PMCID: PMC8393269 DOI: 10.3390/foods10081872] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/08/2021] [Accepted: 08/10/2021] [Indexed: 01/03/2023] Open
Abstract
In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.
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Affiliation(s)
- Huipeng Liu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Yiyuan Xu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Shuyu Zu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Xuee Wu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Ning He
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
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Lin WL, Han YX, Liu FF, Huang H, Li LH, Yang SL, Yang XQ, Wu YY. Effect of lipid on surimi gelation properties of the three major Chinese carp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4671-4677. [PMID: 32253757 DOI: 10.1002/jsfa.10414] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 03/29/2020] [Accepted: 04/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Gel properties are important in determining the quality of surimi. In addition to myofibrillar proteins, lipids play an important role in the formation of surimi gel. Phospholipids (PL) are amphoteric lipids that cannot be removed through rinsing. Paradoxically, the addition of PL increases or decreases gel strength. This research aimed to investigate the effects of specific lipids on the gelation properties of surimi from three different carp. RESULTS The hardness, chewiness, and gel strength of bighead carp (Aristichthys nobilis: BC) surimi were higher, and the total lipid content was lower when compared with grass carp (Ctenopharyngodon idellus: GC) and silver carp (Hypophthalmichthys molitrix: SC) surimi. Bighead carp surimi had lower levels of phosphatidylethanolamine (PE), phosphatidylinositols (PI), and phosphatidylcholine (PC), and higher phosphatidylserine (PS) and sphingomyelin (SM) content. The gelation properties of surimi increased with increasing concentrations of SM and PS. Furthermore, increased levels of saturated fatty acids (SFAs) and decreased levels of polyunsaturated fatty acids (PUFAs) increased gelation properties. Finally, higher hydrophobic interactions and more disulfide bonds were shown to increase gel network structure stability, resulting in improving gel strength in BC surimi. CONCLUSION The textural characteristics and gel strength of surimi were dependent on the PL content, including total lipid levels and the types of fatty acids. This may account for previous conflicting reports on PL effects on gel strength. This study provides insight into how the texture of surimi can be improved and provides a starting point for further research. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wan-Ling Lin
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, China
| | - Ying-Xue Han
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Fang-Fang Liu
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Hui Huang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Lai-Hao Li
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Shao-Ling Yang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Xian-Qing Yang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Yan-Yan Wu
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
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Zhao ZK, Mu TH, Zhang M, Richel A. Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02343-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Guo B, Zhou A, Liu G, Ying D, Xiao J, Miao J. Changes of physicochemical properties of greater lizardfish (Saurida tumbil) surimi gels treated with high pressure combined with microbial transglutaminase. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14150] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Baoyan Guo
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
| | - Aimei Zhou
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
| | - Guo Liu
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
| | - Danyang Ying
- CSIRO Agricultural and Food Werribee Victoria Australia
| | - Jie Xiao
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
| | - Jianyin Miao
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
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