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Li X, Zhang N, Jiao X, Zhang W, Yan B, Huang J, Zhao J, Zhang H, Chen W, Fan D. Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp ( Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13920-13933. [PMID: 37688549 DOI: 10.1021/acs.jafc.3c04254] [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] [Indexed: 09/11/2023]
Abstract
In this study, changes in the physical, structural, and assembly characteristics of silver carp myofibrillar proteins (MPs) at different ionic strength (I) values were investigated. Moreover, the differential proteomic profile of soluble MPs was analyzed using 4D proteomics based on timsTOF Pro mass spectrometry. Solubility of MPs significantly increased at high I (>0.3), and the increase in I enhanced the apparent viscosity, fluorescence intensity, surface hydrophobicity, and α-helix content of MPs solution. Particle size and sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns also supported the solubility profiles. Transmission electron microscopy and atomic force microscopy observations revealed the morphological assembly and disassembly of MPs under different I conditions. Finally, proteomic analysis revealed the evolution law of salt-induced solubilization of MPs and the critical molecular characteristics in different I environments. The number of differentially abundant proteins (DAPs) decreased with the increase of I, and most DAPs related to the muscle filament sliding, contraction and assembly, actinin binding, and actin filament binding. The soluble abundance of myosin and some structural proteins was dependent on I, and structural proteins in the Z-disk and M-band might contribute to the solubilization of myosin. Our findings provide insightful information about the impact of common I on the solubility pattern of MPs from freshwater fish.
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Affiliation(s)
- Xingying Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wenhai Zhang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Song G, Yang K, Wu D, Lu W, Chi R, Ma J, Sun W. Yam Bean ( Pachyrhizus erosus L. Urban) Powder Improves Grass Carp Myofibrillar Protein Gel by Forming Disulfide Bonds, Hydrogen Bonds, and Proper Microstructure. Foods 2023; 12:foods12102072. [PMID: 37238889 DOI: 10.3390/foods12102072] [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: 04/11/2023] [Revised: 05/04/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to analyze the impact of different additions (0-1.25%) of yam bean powder (YBP) on myofibrillar protein (MP) gel characteristics such as the structure, water-holding capacity (WHC), chemical interaction strength of grass carp MP, and texture. The results showed that the YBP exhibited a strong water absorption capacity and filled in the protein heat-induced polymerization gel network well, which enabled the gel network to capture and retain water effectively, resulting in MP gels containing YBP with excellent WHC and gel strength (0.75%). In addition, YBP induced the formation of hydrogen and disulfide bonds in proteins and inhibited the conversion of α-helices to β-sheets and β-turn structures, facilitating the formation of high-strength gel networks (p < 0.05). In conclusion, YBP can significantly improve the thermally induced gelling properties of grass carp MP. In particular, the addition of 0.75% YBP had the best effect in terms of filling the gel network of grass carp MP, resulting in the formation of a continuous and dense protein network, leading to the composite gel with the best WHC and texture.
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Affiliation(s)
- Geyao Song
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Di Wu
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Weiwei Lu
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Rongshuo Chi
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou 434023, China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou 434023, China
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Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022; 11:foods11091318. [PMID: 35564045 PMCID: PMC9101759 DOI: 10.3390/foods11091318] [Citation(s) in RCA: 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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Yu X, Wang Y, Xie Y, Wei S, Ding H, Yu C, Dong X. Gelation properties and protein conformation of Grass Carp fish ball as influenced by egg white protein. J Texture Stud 2022; 53:277-286. [PMID: 35229305 DOI: 10.1111/jtxs.12668] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/21/2022] [Accepted: 02/14/2022] [Indexed: 11/29/2022]
Abstract
Dried egg white powder (EWP) and purified ovalbumin (OVA, 98%) were used as supplements to improve grass carp (GC) fish balls (FB) quality. The effects of EWP and/or OVA contents on the gel strength, water holding capacity (WHC), moisture migration and distribution, and rheological properties of GC-FB, as well as on myofibrillar protein (MfP) structures in the GC-FB were evaluated. The results showed that with the increase of EWP addition from 0 to 4% (w/w), the gel strength and WHC of the GC-FB samples were increased from 34.28 to 66.63 N×mm, and 83.02 to 88.36%, respectively, but the increases were insignificant between 3% and 4% EWP-added GC-FBs (p>0.05). As the EWP increased, the T2 relaxation time shifted towards lower values, indicating a general decline in water mobility. The effects of EWP on rheological properties were insignificant. Addition of OVA and/or EWP led to changes in secondary structural units in the FB, with α-helix (27.53%) reaching the highest value in OVA-added GC-FB, β-sheet (46.07%) reaching the highest value in GC-FB, and β-turn (33.54%) reaching the highest value in EWP-added GC-FB, respectively. Raman spectroscopy revealed that OVA-added GC-FB had the lowest hydrophobic interlinkages. Protein pattern analysis suggested that the OVA (1.58%) might contribute to the decrease in the myosin heavy chain (MHC) band intensity through cross-linked with MfP. These results suggested that EWP could improve the quality of GC-FBs and OVA played an important role with MfP gelation. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Xiliang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Yue Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Yisha Xie
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Shibiao Wei
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Haochen Ding
- Liaoning Anjoyfood Co., Ltd., Anshan, Liaoning, China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA
| | - Xiuping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
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Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp ( Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System. Foods 2022; 11:foods11030330. [PMID: 35159481 PMCID: PMC8834340 DOI: 10.3390/foods11030330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/21/2022] [Accepted: 01/23/2022] [Indexed: 11/17/2022] Open
Abstract
This study investigates the effects of cathepsins on the gel strength and water-holding capacity (WHC) of myofibrillar protein gels from bighead carp (Aristichthys nobilis) under a hydroxyl radical-generation oxidizing system. The myofibrillar proteins were divided into control group (with cathepsins) and E64 group (without cathepsins). The changes of cathepsin B and cathepsin L activities, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), protein oxidation (total sulfhydryl and carbonyl contents), and chemical interactions (nonspecific association, ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfides) of myofibrillar protein and gels, as well as the gel strength and WHC of two groups under 0–100 mM H2O2, were measured. The results indicated that mild oxidation (10 mM H2O2) made a better gel strength and WHC. Cathepsin B and L activities decreased with increasing H2O2 concentrations but their effects on myofibrillar protein degradation still existed during 0.1–50 mM H2O2, which was expressed by higher carbonyl contents and ionic bonds at 0.1 and 50 mM H2O2, higher total sulfhydryl contents at 0 mM H2O2, and a lower intensity of MHC and actin of the control group than the E64 group. Besides more protein degradation, cathepsin proteolysis also resulted in lower gel strength and WHC in control gels than E64 gels under mild oxidation, which could be explained by lower hydrophobic interaction and moderate disulfides bonds between gel protein molecules of control gels.
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Li Q, Yi S, Wang W, Xu Y, Mi H, Li X, Li J. Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products. Foods 2021; 11:66. [PMID: 35010193 PMCID: PMC8750094 DOI: 10.3390/foods11010066] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 12/23/2021] [Accepted: 12/23/2021] [Indexed: 12/02/2022] Open
Abstract
Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.
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Affiliation(s)
- Qiang Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Wei Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Hongbo Mi
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (Q.L.); (W.W.); (Y.X.); (H.M.); (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
- National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Jinzhou 121013, China
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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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Wijayanti I, Singh A, Benjakul S, Sookchoo P. Textural, Sensory, and Chemical Characteristic of Threadfin Bream ( Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass ( Lates calcarifer). Foods 2021; 10:976. [PMID: 33946856 PMCID: PMC8146884 DOI: 10.3390/foods10050976] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/23/2021] [Accepted: 04/26/2021] [Indexed: 01/31/2023] Open
Abstract
The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.
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Affiliation(s)
- Ima Wijayanti
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang 50275, Indonesia
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
| | - Pornsatit Sookchoo
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand;
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Yi S, Li Q, Qiao C, Zhang C, Wang W, Xu Y, Mi H, Li X, Li J. Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105924] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Liang F, Lin L, Zhu Y, Jiang S, Lu J. Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1789253] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Feng Liang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Lin Lin
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yajun Zhu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Jianfeng Lu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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Nyaisaba BM, Liu X, Zhu S, Fan X, Sun L, Hatab S, Miao W, Chen M, Deng S. Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.045] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Zhang H, Xiong Y, Bakry AM, Xiong S, Yin T, Zhang B, Huang J, Liu Z, Huang Q. Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.010] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Yuan L, Yu J, Mu J, Shi T, Sun Q, Jin W, Gao R. Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix). RSC Adv 2019; 9:19828-19836. [PMID: 35519369 PMCID: PMC9065561 DOI: 10.1039/c9ra03517f] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 06/17/2019] [Indexed: 11/24/2022] Open
Abstract
This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels. Compared with KGM, deacetylated KGM (DKGM) weakened the water-holding capacity, but increased the gel strength of surimi gels. The storage modulus (G′) and loss modulus (G′′) of surimi showed an upward trend, and the aggregation rate of surimi with DKGM changed. The number of ionic bonds of mixed surimi gels increased on the whole, but those of hydrogen bonds declined; a hydrophobic interaction was the main driving force, and improved with the DDs of DKGM. FT-IR results indicated that the deacetylation of KGM had a slight influence on the secondary structure of the proteins. SDS-PAGE results showed that DKGM enhanced the intensity of the main heavy chains of myosin and actin. Examination of the network structure of the surimi gels revealed that DKGM might combine around the filaments of myofibrillar proteins like a rosary through hydrophobic interactions and hydrogen bonding. As a consequence, the myfibrillar protein aggregation was changed and the microstructures of the surimi became more compact and fibrous. The results indicated that the deacetylation of KGM led to an increase in hydrophobicity, which influenced the hydrophobic interaction of the myofibrillar proteins. As a result, the aggregation of the myofibrillar proteins was promoted and the physico-chemical properties of the surimi gel were improved. This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels.![]()
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Affiliation(s)
- Li Yuan
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
- Bio-resources Key Laboratory of Shaanxi Province
| | - Jiamei Yu
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Jianlou Mu
- College of Food Science and Technology
- Agriculture University of Hebei Province
- Baoding
- China
| | - Tong Shi
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Quancai Sun
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province
- School of Biological Science and Engineering
- Shaanxi University of Technology
- Hanzhong 723001
- P R China
| | - Ruichang Gao
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- China
- Bio-resources Key Laboratory of Shaanxi Province
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Cui X, Yu F, Xue Y, Zhang T, Ji L, Wang Y, Xue C. Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ-Carrageenan. J Food Sci 2018; 83:2176-2182. [PMID: 30059140 DOI: 10.1111/1750-3841.14099] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 12/28/2017] [Accepted: 02/06/2018] [Indexed: 01/01/2023]
Abstract
In order to widen the application of Alaska Pollock salt-soluble protein and improve the properties of κ-carrageenan (KC), we evaluated whether the electrostatic interaction between KC and hydrolyzed protein (HP) improved the solubility of salt-soluble proteins and assessed acid hydrolysis-induced changes in the viscosity of KC. Moreover, we determined the effects of pH, KC, and HP mixing weight ratio (R, from 1:8 to 8:1) on the properties of mixtures. ζ-Potential results demonstrated that there were electrostatic interactions between KC and HP. Results of solution transmission and precipitation diagram analysis demonstrated that increasing the ratio of KC in KC-HP mixtures expanded the pH range of HP water solubility and prevented HP from precipitating, even at pH values around the pI. The highest viscosity of the solution measured by rheology analysis occurred at pH 3.5, and the ratio of KC:HP (R) was 1:1. These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods; moreover, KC-HPs have a potential application as thickeners in acid condition. PRACTICAL APPLICATION These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods and that KC-HP may have applications as a new acid thickener.
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Affiliation(s)
- Xiao Cui
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Fanqianhui Yu
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Yong Xue
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Tao Zhang
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Lei Ji
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Yuming Wang
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Changhu Xue
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
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Cao H, Fan D, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H. Effects of microwave combined with conduction heating on surimi quality and morphology. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.01.021] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Instrumental quality attributes of single washed surimi gels of tilapia: Effect of different washing media. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.022] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Effect of virgin coconut oil on properties of surimi gel. Journal of Food Science and Technology 2017; 55:496-505. [PMID: 29391613 DOI: 10.1007/s13197-017-2958-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/22/2017] [Accepted: 10/24/2017] [Indexed: 10/18/2022]
Abstract
Effects of virgin coconut oil (VCO) at various levels (0-25%) on the properties of croaker surimi gels were studied. As the levels of VCO increased up to 15%, breaking force continuously decreased. No differences in breaking force, deformation and fracture constant were noticeable when VCO of 15-25% was incorporated. Based on texture profile analysis, hardness and chewiness decreased as the level of added VCO increased up to 10%, while no marked changes were observed with the addition of 10-25% VCO. Addition of VCO had no profound impact on springiness, cohesiveness and resilience. No remarkable change in protein pattern among all surimi gel samples was noticed, regardless of VCO levels. Lower elastic (G') as well as loss moduli (G″) of surimi paste were observed when VCO was added, compared to the control. Nevertheless, there was no marked difference in the moduli among samples containing VCO at all levels. Whiteness of surimi gel increased, whereas expressible moisture content decreased as VCO levels increased. Microstructure study revealed that VCO droplets were distributed uniformly in gel network. Overall likeness of surimi gel was also increased for gel added with VCO. Therefore, VCO addition directly affected textural properties and improved the whiteness as well as sensory property of surimi gel.
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Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage. J FOOD QUALITY 2017. [DOI: 10.1155/2017/9506596] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Physicochemical changes of myofibrillar proteins from silver carp surimi during frozen storage as affected by two manners of ozone treatments were investigated. For preparation of surimi treated with ozone, ozone water (8 mg/L) was used in either the first (To1) or the second (To2) cycle of rinsing. As compared with control samples (Tc) (rinsing two cycles with water), myofibrillar proteins from To1 surimi showed slightly lower free sulfhydryl contents and higher surface hydrophobicity throughout frozen storage and lower Ca2+-ATPase activities after 30 d. To2 did not significantly (P>0.05) affect these physicochemical properties, indicating that myofibrillar proteins structure was well maintained. Consequently, To1 significantly (P>0.05) decreased breaking force of surimi gels while To2 did not significantly (P>0.05) affect gel breaking force. In addition, the whiteness of surimi gels was increased more obviously by To2 than by To1. The results indicate that To2 could be used as a mild oxidation treatment for improving white color of silver carp surimi without negatively affecting gel texture.
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Chen D, Song J, Yang H, Xiong S, Liu Y, Liu R. Effects of Acid and Alkali Treatment on the Properties of Proteins Recovered from Whole Gutted Grass Carp (Ctenopharyngodon idellus) Using Isoelectric Solubilization/Precipitation. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12236] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Dunxi Chen
- College of Food Science and Technology, Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Jingwen Song
- College of Food Science and Technology, Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University; Wuhan Hubei 430070 China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan; Changde Hunan 415000 China
- Key Laboratory of Environment Correlative Dietology; Huazhong Agricultural University, Ministry of Education; Wuhan Hubei 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing; Wuhan Hubei 430070 China
- Aquatic Product Engineering and Technology Research Center of Hubei Province; Wuhan Hubei 430070 China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University; Wuhan Hubei 430070 China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan; Changde Hunan 415000 China
- Key Laboratory of Environment Correlative Dietology; Huazhong Agricultural University, Ministry of Education; Wuhan Hubei 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing; Wuhan Hubei 430070 China
- Aquatic Product Engineering and Technology Research Center of Hubei Province; Wuhan Hubei 430070 China
| | - Youming Liu
- College of Food Science and Technology, Huazhong Agricultural University; Wuhan Hubei 430070 China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan; Changde Hunan 415000 China
- Key Laboratory of Environment Correlative Dietology; Huazhong Agricultural University, Ministry of Education; Wuhan Hubei 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing; Wuhan Hubei 430070 China
- Aquatic Product Engineering and Technology Research Center of Hubei Province; Wuhan Hubei 430070 China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University; Wuhan Hubei 430070 China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan; Changde Hunan 415000 China
- Key Laboratory of Environment Correlative Dietology; Huazhong Agricultural University, Ministry of Education; Wuhan Hubei 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing; Wuhan Hubei 430070 China
- Aquatic Product Engineering and Technology Research Center of Hubei Province; Wuhan Hubei 430070 China
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20
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Hur SJ, Choi JS, Jin SK. Effect of Freeze-Dried Mechanically Deboned Spent Laying Hen Hydrolysates on the Quality Characteristics of Boiled Fish Paste. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1707-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Paker I, Matak KE. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:280-286. [PMID: 25641161 DOI: 10.1002/jsfa.7091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2014] [Revised: 12/03/2014] [Accepted: 01/08/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. RESULTS No-set gels were harder, gummier and chewier (P < 0.05) when analyzed immediately after cooling; however, gel chewiness, cohesiveness and firmness indicated by Kramer force benefited from 24 h at 4 °C gel setting when stored post-cooking. Gel-setting conditions had a greater (P < 0.05) effect on texture when directly analyzed and most changes occurred in no-set gels. There were significant (P < 0.05) changes between directly analyzed and post-cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. CONCLUSION Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples.
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Affiliation(s)
- Ilgin Paker
- Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA
| | - Kristen E Matak
- Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA
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22
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Chang T, Wang C, Wang X, Shi L, Yang H, Cui M. Effects of Soybean Oil, Moisture and Setting on the Textural and Color Properties of Surimi Gels. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12121] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Tong Chang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Chenjie Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Xianfeng Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Liu Shi
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Hong Yang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Key Laboratory of Environment Correlative Dietology; Ministry of Education; Huazhong Agricultural University; Wuhan Hubei 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan); Wuhan Hubei China
- Aquatic Product Engineering and Technology Research Center of Hubei Province; Wuhan Hubei China
| | - Min Cui
- State Key Laboratory of Agricultural Microbiology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Laboratory of Animal Virology; College of Veterinary Medicine; Huazhong Agricultural University; Wuhan Hubei 430070 China
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23
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Shi J, Luo Y, Shen H, Li Z. Gel Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix): Effects of Whey Protein Concentrate, CaCl2, and Setting Condition. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.729257] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Shi L, Wang X, Chang T, Wang C, Yang H, Cui M. Effects of vegetable oils on gel properties of surimi gels. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.003] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Sun F, Huang Q, Hu T, Xiong S, Zhao S. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp. Int J Biol Macromol 2014; 64:17-24. [DOI: 10.1016/j.ijbiomac.2013.11.019] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2013] [Revised: 11/03/2013] [Accepted: 11/22/2013] [Indexed: 10/25/2022]
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26
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Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.08.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Cortez-Vega WR, Fonseca GG, Prentice C. Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material. FOOD SCI TECHNOL INT 2013; 19:461-71. [PMID: 23729422 DOI: 10.1177/1082013212457667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Mechanically separated chicken meat has become a common ingredient of comminuted sausage products, as 'frankfurters', mainly due to its low price. The present work aimed to develop a frankfurter from mechanically separated chicken meat surimi-like material, and evaluated the chemical, rheological, microbiological and sensorial properties of this product. The response surface methodology was utilized to investigate the effects of the soybean protein, potato starch and pig lard on the texture of the obtained frankfurters. For this purpose, five levels of each factor were evaluated: soybean protein varied from 0% to 6%, potato starch from 0% to 10% and pig lard from 2% to 12%. The regression analysis of the model showed that the soybean protein exerted a linear positive effect and a quadratic negative effect in the compression force of the product (p < 0.05), and that the variable which more influenced the shear force was the potato starch, presenting linear and quadratic effects (p < 0.05). The highest composite design averages obtained were 202.2 g for breaking force, 7.9 cm for deformation, 10.1 N for shear force, and 90.9 N.s for work of shearing. The obtained models presented high determination coefficients, explaining 97.31%, 97.83%, 97.49%, and 95.39% of the breaking force, deformation, shear force and work of shearing variabilities, respectively. The microbiological analysis demonstrated that the achieved results were below the limits fixed by the FDA. The mechanically separated chicken meat surimi-like material frankfurter presented 72.2% of acceptability and 59.3% of the examiners found the color of the product slightly lighter than the ideal. Finally, the frankfurter-type sausages, without pork fat, produced and characterized here have presented promising characteristics for commercial applications.
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Affiliation(s)
- William Renzo Cortez-Vega
- 1Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Brazil
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28
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The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Jin SK, Park JH, Hur SJ. Effect of Substituting Surimi with Spent Laying Hen Meat on the Physicochemical Characteristics of Fried Fish Paste. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1137-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system. Process Biochem 2013. [DOI: 10.1016/j.procbio.2013.03.015] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Wang R, Peng Z, Hui T, Wang F, Yao Y, Zhang Y, Zhou G. Potential use of crude extracts from Alaska Pollock muscle as meat tenderizer. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.684357] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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32
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Liu L, Luo Y, Song Y, Shen H, Hong H. Study on Gel Properties of Silver Carp (Hypophthalmichthys molitrix) and White Croaker (Argyrosomus argentatus) Blended Surimi at Different Setting Conditions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2011.623263] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Fu X, Hayat K, Li Z, Lin Q, Xu S, Wang S. Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.09.009] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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34
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Wang Y, Zhang M, Mujumdar AS, Mothibe KJ. Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0812-y] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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35
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Ramírez JA, Uresti RM, Velazquez G, Vázquez M. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.05.009] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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36
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Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1546-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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37
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Davenport M, Kristinsson H. Channel Catfish (Ictalurus punctatus) Muscle Protein Isolate Performance Processed under Different Acid and Alkali pH Values. J Food Sci 2011; 76:E240-7. [DOI: 10.1111/j.1750-3841.2011.02083.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Mahawanich T, Lekhavichitr J, Duangmal K. Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02317.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Martín-Sánchez A, Navarro C, Pérez-Álvarez J, Kuri V. Alternatives for Efficient and Sustainable Production of Surimi: A Review. Compr Rev Food Sci Food Saf 2009. [DOI: 10.1111/j.1541-4337.2009.00087.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Stangierski J, Baranowska HM, Rezler R, Kijowski J. Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.11.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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41
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LIU HUAN, YIN LIJUN, LI SHUHONG, ZHANG NAN, MA CHANGWEI. EFFECTS OF ENDOGENOUS CATHEPSINS B AND L ON DEGRADATION OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) MYOFIBRILLAR PROTEINS. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4573.2007.00105.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Liu H, Yin L, Zhang N, Li S, Ma C. Isolation of cathepsin B from the muscle of silver carp (Hypophthalmichthys molitrix) and comparison of cathepsins B and L actions on surimi gel softening. Food Chem 2008; 110:310-8. [PMID: 26049221 DOI: 10.1016/j.foodchem.2008.01.068] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2007] [Revised: 01/24/2008] [Accepted: 01/31/2008] [Indexed: 11/25/2022]
Abstract
Cathepsin B from silver carp muscle was purified to 263-fold by acid treatment, ammonium sulfate fractionation, followed by a series of chromatographic separations. The molecular mass of the purified enzyme was 29kDa as determined by SDS-PAGE and immunoblotting. The purified enzyme was activated by dithiothreitol and cysteine while it was substantially inhibited by E-64, suggesting the purified enzyme belongs to the cysteine proteinase family. Optimal pH and temperature were 5.5 and 35°C, respectively. The enzyme catalyzed the hydrolysis of Z-Arg-Arg-MCA with a parameter of Km (90μM) and Kcat (20.3s(-1)), but hardly hydrolyzed Arg-MCA. Analysis of surimi gel strength and microstructure showed that cathepsins B and L were capable of destroying the network structure of silver carp surimi gels, consequently causing gel softening. Cathepsin L might play an important role in the modori effect.
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Affiliation(s)
- Huan Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 303, 17, Qinghua East Road, Haidian, Beijing 100083, China
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 303, 17, Qinghua East Road, Haidian, Beijing 100083, China
| | - Nan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 303, 17, Qinghua East Road, Haidian, Beijing 100083, China
| | - Shuhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 303, 17, Qinghua East Road, Haidian, Beijing 100083, China
| | - Changwei Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 303, 17, Qinghua East Road, Haidian, Beijing 100083, China.
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Liu R, Zhao SM, Xiong SB, Xie BJ, Liu HM. Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism. J Food Sci 2007; 72:E399-403. [DOI: 10.1111/j.1750-3841.2007.00470.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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MIAO Y, CHEN JY, NOGUCHI A. Studies on the Ohmic Thawing of Frozen Surimi. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2007. [DOI: 10.3136/fstr.13.296] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Luo Y, Pan D, Ji B. Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb09898.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Yongsawatdigul J, Piyadhammaviboon P, Singchan K. Gel-forming ability of small scale mud carp (Cirrhiana microlepis) unwashed and washed mince as related to endogenous proteinases and transglutaminase activities. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0266-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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