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Wu ZW, Shang XY, Hou Q, Xu JG, Kang ZL, Ma HJ. Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein. Meat Sci 2024; 212:109465. [PMID: 38452565 DOI: 10.1016/j.meatsci.2024.109465] [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: 01/16/2024] [Revised: 02/21/2024] [Accepted: 02/23/2024] [Indexed: 03/09/2024]
Abstract
To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in L⁎, a⁎, b⁎, and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration (P < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties.
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Affiliation(s)
- Zhong-Wei Wu
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Xue-Yan Shang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Qin Hou
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China
| | - Jing-Guo Xu
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China
| | - Zhuang-Li Kang
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China.
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
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2
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Abdelnaby T, Li Z, Xue C. The influence of γ-PGA on the quality of cooked frozen crayfish during temperature fluctuations. Food Chem 2024; 441:138258. [PMID: 38219359 DOI: 10.1016/j.foodchem.2023.138258] [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: 09/17/2023] [Revised: 12/08/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024]
Abstract
The purpose of this study was to compare the influences of gamma-poly glutamic acid (γ-PGA) (1, 2, 3, and 4 %) to see which could outperform conventional cryoprotectant mixture (4 % sorbitol + 4 % sucrose) on cooked crayfish properties, such as physicochemical, textural qualities, oxidation reaction, water distributions, and microstructure integrity, during different freeze-thaw cycles. Crayfish quality characteristics improved significantly as γ-PGA concentration increased compared to control samples.Adding γ-PGA 4 % reduced the carbonyl content from 4.20 to 3.00 nmol/ mg protein during fluctuation-1 (F1), and from 4.15 to 2.80 nmol/ mg protein during fluctuation-2 (F2) compared to control samples. Furthermore, it increased the total sulfhydryl content from 4.15 and 4.76 to 6.19 and 6.47 mol/105 g protein during F1 and F2 and after five freeze-thaw cycles (FTC). This suggests that this concentration was more effective at controlling protein changes than other concentrations. γ-PGA generally enhanced the water-holding capacity by preventing protein denaturation and limiting ice crystal recrystallization. As a result, microstructure stability was evident, texture degradation was avoided, and the crayfish's color was preserved.
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Affiliation(s)
- Taher Abdelnaby
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China; Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China; Qingdao institute of marine bioresources for nutrition & health innovation, No. 106 Xiangyang Road 266111, PR China.
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3
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Li Y, Kong L, Zhang X, Wen R, Peng X. Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen-Thawed Spanish Mackerel Surimi. Foods 2023; 12:4464. [PMID: 38137268 PMCID: PMC10742875 DOI: 10.3390/foods12244464] [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: 11/28/2023] [Revised: 12/10/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Repeated freeze-thaw (FT) cycles can have an impact on surimi quality. In this study, we used 0.02% BHA as a positive control group. We examined the effects of different concentrations (0%, 5%, 10%, and 15%) of whey protein hydrolysate (WPH) on surimi, focusing on alterations in color metrics (L* for brightness, a* for red-green, b* for yellow-blue, and overall whiteness), textural characteristics, and antioxidant capacity during various freeze-thaw (FT) cycles. The results showed that the lipid oxidant values of surimi, as well as its a* and b* values, rose as the number of FT cycles increased; whereas the adhesiveness, resilience, gumminess, and shear force dropped, as did L* and the whiteness values, leading to an overall darkening of color and gloss. By contrast, the study found that the addition of WPH could effectively slow down the decrease of surimi textural stability after repeated freeze-thawing, with the textural stability of the group with 15% WPH being significantly superior to those of the other groups (p < 0.05). Under the same number of cycles, adding 15% WPH to the experimental group could successfully lower total volatile basic nitrogen (TVB-N) and effectively increase the antioxidant activity of surimi. This finding suggested that 15% WPH had the greatest effect on increasing surimi FT stability. To conclude, it was proved that WPH can be added to frozen surimi and improve its quality.
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Affiliation(s)
| | | | | | | | - Xinyan Peng
- College of Life Sciences, Yantai University, Yantai 264005, China; (Y.L.); (L.K.); (X.Z.); (R.W.)
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4
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Wang C, Rao J, Li X, He D, Zhang T, Xu J, Chen X, Wang L, Yuan Y, Zhu X. Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors. Food Res Int 2023; 169:112871. [PMID: 37254320 DOI: 10.1016/j.foodres.2023.112871] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/07/2023] [Accepted: 04/19/2023] [Indexed: 06/01/2023]
Abstract
Chickpea protein (CP) and its enzymatic hydrolysates are one of the most widely consumed pulse ingredients manifesting versatile applications in food industry, such as binders, emulsifiers, and meat protein substitutes. Other than those well-known functionalities, however, the use of CP as a cryoprotectant remained unexplored. In this study, we prepared the chickpea protein hydrolysate (CPH) and investigated its cryoprotective effects to frozen surimi in terms of the protein structure integrity and gelling behaviors. Results indicated that CPH could inhibit myofibrillar protein (MP) denaturation and oxidation during the freeze-thaw cycling, as evidenced by their increased solubility, Ca2+-ATPase activity, sulfhydryl concentration, and declined content of disulfide bonds, carbonyl concentration and surface hydrophobicity. Freezing-induced changes on MP secondary structures were also retarded. Moreover, gels prepared from CPH-protected frozen surimi demonstrated more stabilized microstructure, uniform water distribution, enhanced elasticity, gel strength and water holding capacity. The CPH alone, at a reducing addition content of 4% (w/w), exhibited comparable cryoprotective performance to that of the commercial formulation (4% sucrose and 4% sorbitol). Therefore, this study provides scientific insights for development of pulse proteins as novel and high-performance food cryoprotectants.
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Affiliation(s)
- Chao Wang
- 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
| | - Junhui Rao
- 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
| | - 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
| | - 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
| | - Ting Zhang
- 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
| | - Jianteng Xu
- 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
| | - Xi Chen
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
| | - Yue Yuan
- Center for Nanophase Materials and Sciences, Oak Ridge National Laboratory, Oak Ridge, TN 37830, United States
| | - 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.
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5
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Guan H, Tian Y, Liu D, Diao X, Feng C, Xu X. Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2752-2761. [PMID: 36273266 DOI: 10.1002/jsfa.12290] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 10/17/2022] [Accepted: 10/23/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Soybean protein isolate hydrolysates (SPIHs) produced at high hydrostatic pressure have higher bioactivity. The aim of the study was to analyze the effects of different SPIH concentrations obtained under various pressures (0.1, 100, 200, and 300 MPa) on gelling properties, structural characteristics, and main forces of myofibrillar protein (MP) in MP-SPIH plural gels. RESULTS The MP-SPIH plural gel with 3% SPIH produced under 200 MPa had the maximum gel strength (0.42 N) and water holding capacity (53.69%). A decline in thermal stability and a rise in storage modulus (G') of MP-SPIH plural gels were found with increased SPIH pressure and concentration. Additionally, the addition of SPIHs increased the amounts of α-helix and β-sheet, decreased random coil structural content of MP in MP-SPIH plural gels, and facilitated the generation of a denser and uniform gels network. The molecular forces in MP-SPIH plural gels were mainly hydrophobic interaction and hydrogen bond. CONCLUSION This study showed that the interaction of MP with 3% SPIH obtained at 200 MPa improved the quality of plural gels. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Haining Guan
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Yanli Tian
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Xiaoqin Diao
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Chunmei Feng
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Xiaojun Xu
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
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6
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Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts. Food Chem 2023; 404:134738. [DOI: 10.1016/j.foodchem.2022.134738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 10/14/2022] [Accepted: 10/22/2022] [Indexed: 11/15/2022]
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7
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Chu F, Lin Y, Huang Y, Niu L, Lai K. Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze-Thaw Cycles and Subsequent Heat Treatment. Foods 2023; 12:foods12051024. [PMID: 36900541 PMCID: PMC10001163 DOI: 10.3390/foods12051024] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/06/2023] [Accepted: 02/15/2023] [Indexed: 03/06/2023] Open
Abstract
The changes in protein degradation (TCA-soluble peptides), Schiff bases, dicarbonyl compounds (glyoxal-GO, methylglyoxal-MGO) and two typical advanced glycation end-products (AGEs) including Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL) levels in ground pork supplemented with sucrose (4.0%) were investigated under nine freeze-thaw cycles and subsequent heating (100 °C/30 min). It was found that increase in freeze-thaw cycles promoted protein degradation and oxidation. The addition of sucrose further promoted the production of TCA-soluble peptides, Schiff bases and CEL, but not significantly, ultimately leading to higher levels of TCA-soluble peptides, Schiff bases, GO, MGO, CML, and CEL in the ground pork with the addition of sucrose than in the blank groups by 4%, 9%, 214%, 180%, 3%, and 56%, respectively. Subsequent heating resulted in severe increase of Schiff bases but not TCA-soluble peptides. Contents of GO and MGO all decreased after heating, while contents of CML and CEL increased.
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Affiliation(s)
- Fuyu Chu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yi Lin
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410004, China
| | - Lihong Niu
- School of Food Engineering, Ludong University, No. 186, Middle Hongqi Road, Yantai 264025, China
- Correspondence: (L.N.); (K.L.); Tel.: +86-535-669-5491 (L.N.); +86-21-6190-0754 (K.L.); Fax: +86-21-6190-0365 (K.L.)
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
- Correspondence: (L.N.); (K.L.); Tel.: +86-535-669-5491 (L.N.); +86-21-6190-0754 (K.L.); Fax: +86-21-6190-0365 (K.L.)
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8
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Zheng J, Qu J, Peng H, Chen W, Hu A. Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets. FOOD SCI TECHNOL INT 2022:10820132221111973. [PMID: 35790392 DOI: 10.1177/10820132221111973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In aquatic products companies, saccharides and phosphates are often used to impregnate products to improve their quality. Insignificant impregnation effect is a main problem met in the impregnation process. The effect of ultrasonic-assisted impregnation on the storage quality of snakehead fish fillets at -18°C was studied. For all samples, such parameters as water holding capacity, pH value, salt-soluble protein content, whiteness and cooking loss rate were examined periodically. Furthermore, the changes of moisture distribution and migration in snakehead fish fillets during storage were investigated using low-field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The results demonstrated that ultrasonic-assisted impregnation showed better anti-freeze and water holding capacity effects than that of cryoprotectant impregnation alone. Therefore, ultrasonic treatment could be used as an effective way to improve the quality of snakehead fish fillets during the frozen process. This study could provide a broad application prospect in aquatic product processing industry.
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Affiliation(s)
- Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China.,Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin, PR China
| | - Jiaming Qu
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Haihai Peng
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Wen Chen
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
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9
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Wang H, Wang P, Shen Q, Yang H, Xie H, Huang M, Zhang J, Zhao Q, Luo P, Jin D, Wu J, Jian S, Chen X. Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure. Food Res Int 2022; 157:111136. [DOI: 10.1016/j.foodres.2022.111136] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 02/07/2023]
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10
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Walayat N, Tang W, Nawaz A, Ding Y, Liu J, Lorenzo JM. Influence of Konjac oligo-glucomannan as cryoprotectant on physicochemical and structural properties of silver carp surimi during fluctuated frozen storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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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: 13] [Impact Index Per Article: 6.5] [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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12
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Yuan C, Li X, Huang Y, Yang D, Zhang Y, Shi Y, Wu J, Wang S, Zhang L. Cryoprotective effect of low molecular weight collagen peptides on myofibrillar protein stability and gel properties of frozen silver carp surimi. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01362-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Wang H, Shi W, Wang X. Establishment of quality evaluation method for frozen tilapia (
Oreochromis niloticus
) fillets stored at different temperatures based on fractal dimension. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16421] [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]
Affiliation(s)
- Hongli Wang
- College of Food Science and Technology Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
| | - Wenzheng Shi
- College of Food Science and Technology Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
| | - Xichang Wang
- College of Food Science and Technology Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
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14
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Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle. Curr Res Food Sci 2022; 5:1185-1194. [PMID: 35965656 PMCID: PMC9364047 DOI: 10.1016/j.crfs.2022.07.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/23/2022] [Accepted: 07/17/2022] [Indexed: 12/01/2022] Open
Abstract
The effects of transglutaminase (TGase) addition (0.4–1.2 g/100g), ultrasound (120–720 W, 20 min), and their combination on the gel properties and in vitro digestion characteristics of bay scallop adductor muscle were studied. The gel strength of the gel sample with TGase content of 0.8 g/100g (TG-0.8) was 58.2% higher than that of the control sample (CON). The gel sample treated with ultrasound at 480 W (UT-480) had the highest gel strength. The strength of the gel prepared by combination of 0.8 g/100g TGase and 360 W ultrasound (UT-TG) was 82.3% higher than that of CON. The whiteness and water holding capacity of the gel increased regardless of the addition of TGase or ultrasound treatment. SDS-PAGE patterns showed that the myosin heavy chain of the treated samples became thinner, and the changes of actin and tropomyosin were not significant. The scanning electron microscopy results of gel samples prepared by ultrasound combined with TGase showed a denser structure, which was related to the lowest total sulfhydryl content and TCA-soluble peptide content. The results of dynamic rheology show that the UT-TG sample had the highest G′ value, followed by TG-0.8. The in vitro digestion characteristics of the selected gel samples were also discussed. The degree of protein hydrolysis and the content of free amino acids in TG-0.8 samples were the lowest, which improved after ultrasound treatment. Overall, the combination of appropriate ultrasound treatment and TGase addition provides an effective means for improving gel properties and digestibility of scallop surimi product. Ultrasound and TGase enhanced gel properties of bay scallop adductor muscle (BSM). Ultrasound-assisted treatment promoted the cross-linking of BSM myosin by TGase. A denser gel network structure was formed when ultrasound combined with TGase. Ultrasound combined with TGase can improve the digestibility of the gel in vitro.
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15
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Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles. Foods 2021; 11:foods11010044. [PMID: 35010168 PMCID: PMC8750440 DOI: 10.3390/foods11010044] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/27/2021] [Accepted: 12/09/2021] [Indexed: 01/16/2023] Open
Abstract
Herein, we discuss changes in the emulsifying properties of myofibrillar protein (MP) because of protein denaturation and aggregation from quick-frozen pork patties with multiple fat levels and freeze–thaw (F–T) cycles. Protein denaturation and aggregation were confirmed by the significantly increased surface hydrophobicity, turbidity, and particle size, as well as the significantly decreased solubility and absolute zeta potential, of MPs with increases in fat levels and F–T cycles (p < 0.05). After multiple F–T cycles, the emulsifying activity and emulsion stability indices of all samples were significantly reduced (p < 0.05). The emulsion droplets of MP increased in size, and their distributions were dense and irregular. The results demonstrated that protein denaturation and aggregation due to multiple F–T cycles and fat levels changed the distribution of surface chemical groups and particle sizes of protein, thus affecting the emulsifying properties.
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16
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Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411815] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
This study aimed to analyze the cryoprotective effect of a ovalbumin (OVA) and β-cyclodextrin (βCD) mixture (3:1, OVA/βCD) on the structure, rheology and gelling properties of myofibrillar proteins (MPs) during 90 days of frozen storage. A mixture of OVA/βCD at different concentrations (0, 2, 4, and 6%) was added to MPs and stored at −18 °C for 90 days. The addition of OVA/βCD significantly decreased the sulfhydryl contents while it increased the surface hydrophobicity, which was closely connected with tertiary structural changes. Circular dichroism analysis showed that the addition of OVA/βCD enhanced the stability of the secondary structure by inhibiting the decline in the α-helix. Rheological properties analysis indicated that 6% OVA/βCD treatment showed better storage modulus (G’) and loss modulus (G”). In addition, treatment of OVA/βCD showed better gel forming properties than the control group (0%), helping to form a homogeneous and denser gel network. The results proved that 6% OVA/βCD could be act as a promising cryoprotectant, which can improve the structure and gel behavior of Culter alburnus MPs during frozen storage. Moreover, OVA/βCD could be a potential alternative to conventional cryoprotectants at the industrial level to increase the economic and commercial values of seafood products.
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Jiang G, Tian L, Hu R, Sun H, Fu Y, Guo W, Liu X, Yan X. Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed decreased sulfhydryl group content and increases in water holding capacity, whiteness value and hydrophobic interactions that increased gel strength value by up to 3.79 times that of untreated protein gel. Protein structural and Differential scanning calorimetry (DSC) analyses revealed that combined ultrasonic-TGase treatment increased both protein thermal denaturation temperature and UV absorbance (as compared to control and other treatment groups) that supported formation of MP gels with desirable characteristics. These results provide a theoretical basis for development of superior MP gels to promote greater utilization of this fish protein resource by the food industry.
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Affiliation(s)
- Guochuan Jiang
- Jilin Agricultural University , Changchun , 130118 , China
| | - Lili Tian
- Ground Dairy Industry Co., Ltd , Changchun , 130000 , China
| | - Ruifeng Hu
- Spicy Duck Food Co., Ltd , Changchun , 130000 , China
| | - Hongrui Sun
- Jilin Academy of Agricultural Sciences , Changchun , 130033 , China
| | - Yuan Fu
- Jilin Agricultural University , Changchun , 130118 , China
| | - Wanchun Guo
- Agricultural Station of Nongan Town , Changchun , 130299 , China
| | - Xuejun Liu
- Jilin Agricultural University , Changchun , 130118 , China
| | - Xiaohui Yan
- Jilin Business and Technology College , Changchun , 130507 , China
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Lan W, Zhao Y, Gong T, Mei J, Xie J. Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano (Trachinotus ovatus). J Food Biochem 2021; 45:e13826. [PMID: 34155643 DOI: 10.1111/jfbc.13826] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/04/2021] [Accepted: 05/31/2021] [Indexed: 02/05/2023]
Abstract
The effects of five thawing methods (ultrasonic thawing [UT], radiofrequency thawing [RFT], water immersion thawing [WIT], microwave thawing [MT], and cold storage thawing [CST]) on physicochemical properties, water migration, and protein characteristic of whole frozen pompano (Trachinotus ovatus) were investigated and compared with fresh samples (FS). The physicochemical changes of thawed pompano were analyzed based on pH, total volatile basic nitrogen (TVB-N), color difference. The protein aggregation, physicochemical properties and conformation of myofibrillar proteins (MPs) were evaluated by Sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry, and Raman spectra, respectively. Water migration and MPs microstructure were measured by low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscope (SEM), respectively. The results showed that different thawing methods could accelerate the protein denaturation and decrease of quality in pompano, especially MT treatment causing more seriously local overheating phenomena. Among the samples with different thawing treatments, the changes of pH, TVB-N values, and color difference in RFT and UT were closed to that from FS. The MT had the shortest thawing time, but could produce the damage of structural muscle. RFT had desirable thermal stability and made the protein secondary structure more stable, the myofibril bundles were also straight and smooth by SEM observation. The content of bound water and free water had no significant changes by LF-NMR. Therefore, compared with other thawing methods, RFT is a desirable thawing method for maintaining the quality of thawed pompano. PRACTICAL APPLICATIONS: Before further processing of frozen pompano, the thawing process is an important part, which is highly associated with the quality of products. The damage of conformation and properties in aquatic protein caused by freeze-thaw process is very obvious in food processing industry. Compared to microwave thawing, ultrasonic thawing, and traditional methods, the radiofrequency thawing (RFT) could reduce changes in structure and properties of protein, and have higher thawing efficiency. The temperature distribution on the pompano surface was uniform during the radiofrequency process with higher strong penetration and less local overheating. The RFT is a desirable thawing method to maintain the quality and extend the shelf life of frozen pompano for application in food industry.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yanan Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Taoshuo Gong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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19
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Zhang C, Liu H, Xia X, Sun F, Kong B. Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111016] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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20
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Walayat N, Rincón MÁ, Niaz S, Nawaz A, Niaz N, Zahid Farooq M, Ahmad I, Wang P, Zhang Z. Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of
Culter alburnus. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15021] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Noman Walayat
- Department of Food Science and Engineering College of Ocean Zhejiang University of Technology Hangzhou310014China
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Miguel Ángel Rincón
- Instituto de Nutrición y Tecnología de los Alimentos (INTA)Universidad de Chile El Líbano Macul5524Chile
| | - Sobia Niaz
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology College of Agriculture Yangzhou University Yangzhou225009China
| | - Nadia Niaz
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Muhammad Zahid Farooq
- Department of Animal Sciences University of Veterinary and Animal Sciences Lahore Pakistan
| | - Ishtiaq Ahmad
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Pengkai Wang
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Zhongli Zhang
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
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21
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Liu Z, Yuan Y, Qin Y, Feng A, He Y, Zhou D, Dong X, Shen X, Cao J, Li C. Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality. J Texture Stud 2020; 52:197-206. [PMID: 33230818 DOI: 10.1111/jtxs.12574] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 11/13/2020] [Accepted: 11/18/2020] [Indexed: 01/07/2023]
Abstract
In order to improve the gel performance and edible quality of surimi for sustainable manufacture, the present study explored the feasibility of four kinds of starchs (potato, corn, sweet potato, and wheat) and fresh water fish tilapia as additives for golden pompano based surimi production. Sweet potato starch stood out as the most appropriate additive for golden pompano surimi due to the highest gel strength, lowest expressible moisture content and more compact microstructure. When the tilapia flesh substitution ratio reached 30%, best gel property of tilapia-golden pompano compound surimi with best texture property and whiteness value was achieved. Moreover, addition of 5% sweet potato starch to the golden pompano-tilapia (7:3) compound surimi comparatively obtained the optimal effect. Namely, it was observed that the texture parameters with hardness (3.62 N), gumminess (2.74 N), chewiness (17.35 mJ), cohesiveness (4.918), and springiness (0.872) being biggest values. On the other hand, the gel strength and expressible moisture content were 2,137.31 g. mm and 3.52%, respectively, which were overwhelming than other levels. Simultaneously, the whiteness of 5% addition group was 74.75, which was also a little higher than other groups. In summary, partial substitution of tilapia and proper addition of sweet potato starch effectively improved the gel performance and quality of golden pompano-based surimi products, which has potential applications in the industry of surimi.
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Affiliation(s)
- Zhongyuan Liu
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China.,Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Yiqiong Yuan
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Yige Qin
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Aiguo Feng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Yanfu He
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Dayong Zhou
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Xiuping Dong
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China.,Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou, China.,Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
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Samantaray S, Mehta NK, Rout B, Majumdar RK, Sharma S, Nayak A, Pal P. Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1854912] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Swapnarani Samantaray
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Naresh Kumar Mehta
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Banalata Rout
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - R. K. Majumdar
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Sanjeev Sharma
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Ankeeta Nayak
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India
| | - Prasenjit Pal
- Department of Extension & Social Sciences College of Fisheries, Central Agricultural University, Agartala, India
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23
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Lan W, Zhao Y, Hu X, Zhang X, Xie J. Effects of carrageenan oligosaccharide on lipid, protein oxidative changes, and moisture migration of
Litopenaeus vannamei
during freeze–thaw cycles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14675] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| | - Yanan Zhao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xiaoyu Hu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xi Zhang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
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24
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Walayat N, Xiong Z, Xiong H, Moreno HM, Li Q, Nawaz A, Zhang Z, Wang P, Niaz N. The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105842] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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25
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Walayat N, Xiong H, Xiong Z, Moreno HM, Nawaz A, Niaz N, Randhawa MA. Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1768403] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhouyi Xiong
- Wuhan Academy of Agricultural Sciences, Fisheries Research Institute, Wuhan China
| | - Helena M. Moreno
- Department of Food Technology, Veterinary Faculty, Complutense University, Madrid, Spain
| | - Asad Nawaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Nadia Niaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Muhammad Atif Randhawa
- Department of Environmental Health, College of Public Health, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
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26
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Walayat N, Xiong Z, Xiong H, Moreno HM, Niaz N, Ahmad MN, Hassan A, Nawaz A, Ahmad I, Wang PK. Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage. Int J Biol Macromol 2020; 158:865-874. [PMID: 32380111 DOI: 10.1016/j.ijbiomac.2020.04.093] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 04/05/2020] [Accepted: 04/13/2020] [Indexed: 11/21/2022]
Abstract
The purpose of this research was to investigate the cryoprotective role of EWP-XO in the prevention of oxidative and structural changes in the myofibrillar proteins (MPs). Different concentrations of egg white protein and xylooligosaccharide (EWP-XO) mixture (0, 2, 4 and 6%) were added to the MPs of Culter alburnus fish during frozen storage (-18 °C) of 60 days. During the study, it was observed that EWP-XO significantly (P < .05) reduced the Ca-ATPase activity, which is greatly related with tertiary structural changes. Meanwhile, carbonyl contents of MPs increased in line with frozen storage (control samples). Meanwhile, samples treated with 6% EWP-XO showed less increase in carbonyl content indicating the decreased protein oxidation. The addition of EWP-XO efficiently inhibited the decline in the sulfhydryl contents. Furthermore, through circular dichroism analysis it was confirmed that the addition of EWP-XO increased the secondary structural stability by preventing the reduction in α-helix content. Microstructural analysis confirmed the preservation of a well-structured protein network that reduced the porosity and protein aggregation of MPs gel. It was concluded that 6% EWP-XO was an effective cryoprotectant mixture, which preserved the functional and structural properties of Culter alburnus during 60 days of frozen storage period.
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Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
| | - Zhouyi Xiong
- Fisheries Research Institute, Wuhan, Academy of Sciences, Wuhan 430207, China.
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China.
| | - Helena M Moreno
- Department of Food Technology. Veterinary Faculty. Complutense University. Avda. Puerta de Hierro km. 4,5.28040, Madrid, Spain
| | - Nadia Niaz
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
| | - Muhammad Nadeem Ahmad
- Institute of Human Nutrition and dietetics, Gulab Devi Educational Compl, ex-54000, Lahore, Pakistan
| | - Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture-38000, Faisalabad, Pakistan
| | - Asad Nawaz
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
| | - Peng-Kai Wang
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
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27
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Zhao X, Han G, Wen R, Xia X, Chen Q, Kong B. Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations. Food Res Int 2020; 127:108723. [DOI: 10.1016/j.foodres.2019.108723] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 09/24/2019] [Accepted: 09/28/2019] [Indexed: 01/25/2023]
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28
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Singh K, Singh N, Kaur A, Virdi AS, Dar OI, Sharma S. Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (
Cyprinus carpio
) muscle subjected to pH‐shifting method. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14181] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Kirpal Singh
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Arvinder Kaur
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Owias Iqbal Dar
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Sunil Sharma
- Department of Zoology Guru Nanak Dev University Amritsar India
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Cai L, Cao M, Regenstein J, Cao A. Recent Advances in Food Thawing Technologies. Compr Rev Food Sci Food Saf 2019; 18:953-970. [DOI: 10.1111/1541-4337.12458] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 04/28/2019] [Accepted: 05/06/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Luyun Cai
- Dept. of Food ScienceChina Jiliang Univ. Hangzhou Zhejiang 310018 China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai Univ. Jinzhou Liaoning 121013 China
| | - Minjie Cao
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai Univ. Jinzhou Liaoning 121013 China
| | | | - Ailing Cao
- Hangzhou Customs District Hangzhou Zhejiang 310007 China
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30
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Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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31
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Wang T, Li Z, Mi N, Yuan F, Zou L, Lin H, Pavase T. Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (Pagrosomus major) during freeze-thaw cycles. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13325] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Tiantian Wang
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Zhenxing Li
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Nasha Mi
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Fangzhou Yuan
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Long Zou
- Bunge Ingredient Innovation Center; 725 North Kinzie Avenue Bradley IL 60915 USA
| | - Hong Lin
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Tushar Pavase
- Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
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32
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Chen H, Diao J, Li Y, Chen Q, Kong B. The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein. Meat Sci 2016; 111:60-6. [DOI: 10.1016/j.meatsci.2015.08.017] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 08/01/2015] [Accepted: 08/24/2015] [Indexed: 12/28/2022]
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33
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The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.023] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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34
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Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-013-9329-9] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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