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Ding Y, He W, Dai W, Xie X, Pan Y, Tang X, Zheng R, Zhou X. Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources. Food Chem 2024; 447:139053. [PMID: 38518616 DOI: 10.1016/j.foodchem.2024.139053] [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: 11/14/2023] [Revised: 02/22/2024] [Accepted: 03/14/2024] [Indexed: 03/24/2024]
Abstract
The influence of four carbon and nitrogen substrates on the quality and flavor of a novel surimi-based product fermented with Actinomucor elegans (A. elegans) was investigated, with a focus on carbon and nitrogen catabolite repression. The results showed that the substrate significantly affected mycelial growth, enzyme activities, and the metabolites of A. elegans. Although glucose significantly promoted A. elegans growth by 116.69%, it decreased enzyme secretion by 69.79% for α-amylase and 59.80% for protease, most likely by triggering the carbon catabolite repression pathway. Starch, soy protein, and wheat gluten substantially affected the textural properties of the fermented surimi. Furthermore, wheat gluten significantly promoted the protease activity (102.70%) and increased protein degradation during surimi fermentation. The fishy odor of surimi was alleviated through fermentation, and a correlation between the volatile compounds and A. elegans metabolism was observed. These results explore fermentation substrates in filamentous fungi metabolism from a catabolite repression perspective.
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Affiliation(s)
- Yicheng Ding
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wenjia He
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wangli Dai
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Xiaoben Xie
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Yibiao Pan
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Xiaoling Tang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Renchao Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China.
| | - Xuxia Zhou
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
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2
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Hu W, Yin H, Guo Y, Gao Y, Zhao Y. Fabrication of multifunctional facial masks from phenolic acid grafted chitosan/collagen peptides via aqueous electrospinning. Int J Biol Macromol 2024; 267:131443. [PMID: 38588837 DOI: 10.1016/j.ijbiomac.2024.131443] [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: 11/06/2023] [Revised: 03/31/2024] [Accepted: 04/05/2024] [Indexed: 04/10/2024]
Abstract
Facial masks have become ubiquitous in our daily life to endow skin enough moisture and activated nutrition through mask nonwovens infused with skincare ingredients. However, the active nutrients in wet masks are prone to deterioration and deactivation. Herein, a novel multifunctional nanofiber dry mask was successfully prepared using aqueous-electrospun phenolic acid grafted chitosan/collagen peptides. When used, the functional nanofibers in the mask dissolve through spraying moisture, activating active ingredients in response to water and providing in-situ free radical scavenging, moisturizing and antibacterial effects to the skin. In this work, a series of gallic acid (GA), caffeic acid (CA), and protocatechuic acid (PA) have been studied to be grafted with chitosan to improve water solubility of chitosan (CS). Also, through aqueous electrospinning of phenolic acid-grafted chitosan/collagen peptides, a one-step green multifunctional nanofiber mask was obtained. The results showed that the mask had a 12.14 % moisturizing rate and a 94.09 % activity for removing free radicals from the skin after encountering moisture. Considering its high efficiency, controllable function release, and easy processability, the nanofiber multifunctional mask may provide a competitive alternative to facial masks and promote potential value-added applications of bio-based macro-molecules.
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Affiliation(s)
- Wenfeng Hu
- School of Textiles and Fashion, Shanghai University of Engineering Science, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China
| | - Haofei Yin
- Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China
| | - Yujie Guo
- Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China
| | - Yantao Gao
- School of Textiles and Fashion, Shanghai University of Engineering Science, Shanghai 201620, China
| | - Yi Zhao
- Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China.
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3
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Jiang C, Yang X, Lin S, Yang Y, Yu J, Du X, Tang Y. Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp ( Hypophthalmichthys molitrix) Surimi Gel. Foods 2024; 13:675. [PMID: 38472789 DOI: 10.3390/foods13050675] [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: 01/17/2024] [Revised: 02/08/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
This study systematically investigates the impact of corn starch molecular structures on the quality attributes of surimi gel products. Employing molecular analyses to characterize corn starch, three amylopectin fractions (A, B1, and B2), categorized by the degree of polymerization ranges (6 < X ≤ 12, 12 < X ≤ 24, and 24 < X ≤ 36, respectively) were specifically focused on. The surimi gel quality was comprehensively assessed through texture profile analysis, nuclear magnetic resonance, scanning electron microscopy, stained section analysis, and Fourier transform infrared spectroscopy. Results indicated the substantial volume expansion of corn amylopectin upon water absorption, effectively occupying the surimi gel matrix and fostering the development of a more densely packed protein network. Starch gels with higher proportions of A, B1, and B2 exhibited improved hardness, chewiness, and bound water content in the resultant surimi gels. The weight-average molecular weight and peak molecular weight of corn starch showed a strong positive correlation with surimi gel hardness and chewiness. Notably, the secondary structure of proteins within the surimi gel was found to be independent of corn starch's molecular structure. This study provides valuable insights for optimizing formulations in surimi gel products, emphasizing the significance of elevated A, B1, and B2 content in corn starch as an optimal choice for crafting dense, chewy, water-retaining surimi gels.
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Affiliation(s)
- Congyun Jiang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Yang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Songyi Lin
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, China
| | - Yumeng Yang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Jinzhi Yu
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinqi Du
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yue Tang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, China
- Engineering Research Center of Food, The Education Department of Liaoning Province, Dalian 116034, China
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Jiang Q, Wang L, Gao P, Yu P, Yang F, Yu D, Chen H, Xia W. Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1132-1142. [PMID: 37737024 DOI: 10.1002/jsfa.12998] [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: 08/12/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 09/23/2023]
Abstract
BACKGROUND Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. The present study investigated the effects of chicken breast on the gel properties of mixed minced meat products. RESULTS With the increase in the proportion of chicken breast, the breaking force of mixed gels gradually increased. When the addition ratio was 30:70, the gel strength of mixed gels had the highest strength of 759.00 g cm-1 and also the highest water holding capacity of 87.36%. Compared with surimi gels (0:100), the hardness, adhesiveness and chewiness of mixed gels were significantly improved. The increase in the proportion of chicken breast increased the thermal stability of the mixed sol and improved the rheological properties of the mixed sol. When the proportion was 40:60, the area of immobile water (A22 ) in the mixed gel increased significantly, and the highest A22 was 3463.24. The hydrophobic interactions and disulfide bonds in the mixed gel were significantly increased as a result of the addition of chicken breast. The results of microstructure, electrophoresis and Raman spectroscopy indicated that the addition of chicken breast promoted the cross-linking of the proteins in mixed gels, which facilitated the transformation of the protein secondary structure from α-helical to β-folded structure, thus forming a more uniform and orderly network structure. CONCLUSION These results suggest that improving the gel properties of silver carp surimi by use of chicken breast has practical implications for the development of new blended products for surimi processing. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Lishi Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Han Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, China
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Huang X, Liu Q, Wang P, Song C, Ma H, Hong P, Zhou C. Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System. Foods 2024; 13:169. [PMID: 38201197 PMCID: PMC10779019 DOI: 10.3390/foods13010169] [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: 11/13/2023] [Revised: 12/18/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
The gel prepared using Nemipterus virgatus (N. virgatus) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of N. virgatus surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%, w/w), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened T2 relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (p < 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel.
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Affiliation(s)
- Xiaobing Huang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Qingguan Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Pengkai Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Chunyong Song
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Huanta Ma
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China
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Zhang X, Mao M, Zhang S, Wang Z, Liu S, Yang W, Gao Y, Jia R. Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7877-7887. [PMID: 37467419 DOI: 10.1002/jsfa.12871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 06/16/2023] [Accepted: 07/17/2023] [Indexed: 07/21/2023]
Abstract
BACKGROUND Frozen storage often leads to quality deterioration of surimi-based products. At present, most of the research focuses on improving the quality of surimi products by adding cryoprotectants, and there are few studies available on preparation technology. Therefore, the effects of different gelation-freezing treatments, high temperature heating-freezing treatment (HF), low temperature heating-high temperature heating-freezing treatment (LHF) and low temperature heating-freezing-high temperature heating treatment (LFH) on the quality changes of surimi gels containing hydroxypropyl distarch phosphate (HPDSP) during frozen storage were investigated. RESULTS With the extension of frozen storage time, the quality of surimi gel in all groups decreased, but the quality of surimi gel with HPDSP was better than that of surimi gel without HPDSP. Compared with HF and LHF, the change range of breaking force, hardness, gumminess, whiteness and disulfide bond content of HPDSP-surimi gel treated with LFH was the least during the frozen storage. In the reheating process of LFH, HPDSP could absorb the water lost during freezing. Therefore, the change in the transverse relaxation time of HPDSP-surimi gels treated with LFH was smaller, with more immobile water and less free water and P22 of 96.81% and P23 of 0% at 16 weeks. In addition, the breaking deformation, cohesiveness, resilience, springiness and protein composition of surimi gels with and without HPDSP treated with HF, LHF and LFH did not change significantly during frozen storage. CONCLUSION The combination of LFH and HPDSP could effectively reduce the quality change of surimi gel during frozen storage. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xinxin Zhang
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Min Mao
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Shutong Zhang
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Zhufen Wang
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Siqi Liu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Wenge Yang
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yuanpei Gao
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Ru Jia
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
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Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing. Foods 2023; 12:foods12020249. [PMID: 36673341 PMCID: PMC9857836 DOI: 10.3390/foods12020249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 12/27/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023] Open
Abstract
As food components, polysaccharides, starch, protein, pectin, and fibre are often used in the food industry due to their particular functional properties, as well as their efficient, safe, and green characteristics [...].
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8
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Jung DY, Lee HJ, Shin DJ, Kim CH, Jo C. Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement. Meat Sci 2022; 194:108993. [PMID: 36174485 DOI: 10.1016/j.meatsci.2022.108993] [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: 05/26/2022] [Revised: 09/17/2022] [Accepted: 09/18/2022] [Indexed: 11/28/2022]
Abstract
This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. Sausage without phosphate (NC), with 0.2% sodium triphosphate (PC), and with 1 and 2% OMP (M1 and M2) were prepared. The OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during 28 days of cold storage compared to NC. The M1 and M2 improved the emulsion stability similar to PC. M2 had the highest water holding capacity and apparent viscosity and the lowest cooking loss (P < 0.05). The addition of OMP resulted in different textural characteristics from that of phosphate due to the formation of emulsion structures randomly entrapped by filament-like components, which were derived from polysaccharides or the conjugates between polysaccharides and proteins. According to the results of this study, emulsion stability promoted by OMP was mainly due to the polysaccharides, which are involved in enhancing viscosity and steric hindrance.
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Affiliation(s)
- Doo Yeon Jung
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Dong-Jin Shin
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Cho Hyun Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyungchang 25354, Republic of Korea.
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9
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Pang S, Wang Y, Hao R, Mráz J, Li S, Zheng Q, Pan J. UV
irradiation improved gel properties and chill‐stored stability of surimi gel. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Shiwen Pang
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Yong Wang
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Ruoyi Hao
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Institute of Aquaculture and Protection of Waters České Budějovice 370 05 Czech Republic
| | - Jan Mráz
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Institute of Aquaculture and Protection of Waters České Budějovice 370 05 Czech Republic
| | - Shengjie Li
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Qilin Zheng
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Jinfeng Pan
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
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10
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Tian Z, Jiang X, Xiao N, Zhang Q, Shi W, Guo Q. Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles. Foods 2022; 11:foods11111612. [PMID: 35681362 PMCID: PMC9179997 DOI: 10.3390/foods11111612] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 11/16/2022] Open
Abstract
Epigallocatechin gallate (EGCG) with concentrations of 0-0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added without EGCG were seriously destroyed during F-T cycles. The addition of EGCG could inhibit the decline of texture and gel strength. Moreover, EGCG has effect on inhibiting the microbial growth and the formation of off-odor compounds such as total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA). Low-field nuclear magnetic resonance (LF-NMR) and water-holding capacity (WHC) results showed that immobilized water migrated to free water with the extension of F-T cycles. The scanning electron microscope (SEM) observed denser protein networks and smaller holes from the surimi gels added with EGCG. However, excessive (0.03%) EGCG showed the loose network structure and moisture loss. Overall, EGCG in 0.01-0.02% addition was good for resisting damage of surimi gels during F-T cycles.
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Affiliation(s)
- Zhihang Tian
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (Z.T.); (X.J.); (N.X.); (Q.Z.)
| | - Xin Jiang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (Z.T.); (X.J.); (N.X.); (Q.Z.)
| | - Naiyong Xiao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (Z.T.); (X.J.); (N.X.); (Q.Z.)
| | - Qiang Zhang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (Z.T.); (X.J.); (N.X.); (Q.Z.)
| | - Wenzheng Shi
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; (Z.T.); (X.J.); (N.X.); (Q.Z.)
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
- Correspondence: (W.S.); (Q.G.); Tel.: +86-156-9216-5859 (W.S.)
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
- Correspondence: (W.S.); (Q.G.); Tel.: +86-156-9216-5859 (W.S.)
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Zhu X, Zhu M, He D, Li X, Shi L, Wang L, Xu J, Zheng Y, Yin T. Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities. Foods 2022; 11:foods11030356. [PMID: 35159506 PMCID: PMC8833919 DOI: 10.3390/foods11030356] [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: 12/24/2021] [Revised: 01/24/2022] [Accepted: 01/24/2022] [Indexed: 02/05/2023] Open
Abstract
Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this study, the cryoprotective effect of CMCh oligosaccharide (CMCO) on frozen surimi (silver carp) was systematically investigated in terms of protein structures, gelling behaviors, and sensory qualities. CMCO (0.6%) was incorporated in the surimi before frozen storage (-18 °C for 60 days) while the commercial cryoprotectant (4% sucrose, 4% sorbitol) was used as a positive control. Results indicated that CMCO could inhibit the freezing-induced denaturation of myofibrillar protein, whose values of solubility, Ca2+-ATPase and sulfhydryl content were 24.8%, 64.7%, and 17.1% higher than the nonprotected sample, respectively, while the surface hydrophobicity was 21.6% lower. Accordingly, CMCO stabilized microstructure of the surimi gels associated with improved gel strength, viscoelasticity, water-holding capacities, and whiteness. Moreover, the cryoprotective effect of CMCO with higher degree of carboxymethyl substitution (DS: 1.2) was more pronounced than that of low-DS-CMCO (DS: 0.8). Frozen surimi treated with high-DS-CMCO achieved competitive gelling properties and sensory acceptability to those with the commercial counterpart. This study provided scientific insights into the development of ampholytic oligosaccharides as food cryoprotectants.
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Affiliation(s)
- Xiangwei Zhu
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (M.Z.); (D.H.); (X.L.)
- Correspondence: (X.Z.); (T.Y.); Tel.: +86-182-7189-3897 (X.Z.)
| | - Minglang Zhu
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (M.Z.); (D.H.); (X.L.)
| | - Diheng He
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (M.Z.); (D.H.); (X.L.)
| | - Xueyin Li
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (M.Z.); (D.H.); (X.L.)
| | - Liu Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (L.S.); (L.W.)
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (L.S.); (L.W.)
| | - Jianteng Xu
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; (J.X.); (Y.Z.)
| | - Yi Zheng
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; (J.X.); (Y.Z.)
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: (X.Z.); (T.Y.); Tel.: +86-182-7189-3897 (X.Z.)
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