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Wu S, Lu Q, Xu L, Zhan S, Yang W, Ying Q, Yu H, Liu Y, Huang T. High-temperature pressure cooking on the quality of Basa (Pangasius bocourti) fish maw: Gelling, in vitro digestion and proteomic analysis. Food Chem 2025; 479:143826. [PMID: 40090195 DOI: 10.1016/j.foodchem.2025.143826] [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: 07/18/2024] [Revised: 03/02/2025] [Accepted: 03/08/2025] [Indexed: 03/18/2025]
Abstract
This study aims to evaluate the different processing methods, soaking-high-temperature pressure cooking (SHPC) and un-soaking-high-temperature pressure cooking (USHPC), on the quality of Basa (Pangasius bocourti) fish maw (BFM). Compared to traditionally cooked BFM, SHPC and USHPC treated BFM exhibited more severe disruption of collagen fibrils and network structure, significantly decreased texture, shear force and water holding capacity of BFM with the increase of HPC time, indicating that HPC could effectively reduce soaking time of BFM. Besides, as time HPC was 30 min, USHPC almost showed similar texture results to SHPC, and the former had the higher in vitro digestibility. Microstructural and proteomic analyses confirmed that SHPC displayed more exposed fibrous structures, with collagen fibers being more prone to be fragmentation and dissolution.
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Affiliation(s)
- Shiyu Wu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Qiuyu Lu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Lianying Xu
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo 315502, China
| | - Shengnan Zhan
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
| | - Wenge Yang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Qingfang Ying
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Haixia Yu
- Ocean Research Centre of Zhoushan, Zhejiang University, Zhoushan 31600, China
| | - Ying Liu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China
| | - Tao Huang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
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Su XN, Khan MF, Xin-Ai, Liu DL, Liu XF, Zhao QL, Cheong KL, Zhong SY, Li R. Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review. Int J Biol Macromol 2025; 288:138723. [PMID: 39672411 DOI: 10.1016/j.ijbiomac.2024.138723] [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: 10/22/2024] [Revised: 12/08/2024] [Accepted: 12/10/2024] [Indexed: 12/15/2024]
Abstract
Fish gelatin (FG) is an essential natural biopolymer isolated from aquatic sources and has been considered as a feasible substitute for mammalian gelatins. However, its inferior mechanical and gelling properties limit its applications. Consequently, FG has been modified using various methods. This review summarizes the extraction techniques (including traditional acid and alkaline methods, as well as newer technologies such as ultrasonic-assisted and microwave-assisted extraction), modification strategies (mechanical treatments, physical mixing with polysaccharides, utilization of the Hofmeister effect, chemical modifications, etc.), along with their mechanisms of action. Additionally, we discussed the applications of FG and its modified products. Furthermore, this review highlights the safety and prospects for FG and its derivatives. The mechanical properties and biological functions of FGs are enhanced after modification. Thus, modified FG composites exhibit diverse applications in areas such as foaming agents and emulsifiers, food packaging, three-dimensional printing, drug delivery systems and tissue engineering. This paper aims to provide comprehensive information for future research on FG with the intention of broadening its applicability within the industries of food, cosmetics, and pharmaceuticals. Nevertheless, the development of tough gels, aerogels, and stimuli-responsive hydrogels based on FG requires further investigation.
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Affiliation(s)
- Xian-Ni Su
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Muhammad Fahad Khan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Xin-Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China.
| | - Dan-Lei Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Xiao-Fei Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Qiao-Li Zhao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Kit-Leong Cheong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China.
| | - Sai-Yi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China; Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518108, China.
| | - Rui Li
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China.
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Zhang W, Li M, Chen J, Chen Y, Liu C, Wu X. A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20705-20721. [PMID: 39269923 DOI: 10.1021/acs.jafc.4c03194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/15/2024]
Abstract
Gelatin is a significant multifunctional biopolymer that is widely utilized as a component in food, pharmaceuticals, and cosmetics. Numerous functional qualities are displayed by gelatin, such as its exceptional film-forming ability, gelling qualities, foaming and emulsifying qualities, biocompatibility and biodegradable qualities. Due to its unique structural, physicochemical, and biochemical characteristics, which enhance nutritional content and health benefits as well as the stability, consistency, and elasticity of food products, gelatin is utilized extensively in the food business. Additionally, gelatin has demonstrated excellent performance in encapsulating, delivering, and releasing active ingredients. Gelatin's various modifications, such as chemical, enzymatic, and physical processes, were analyzed to assess their impact on gelatin structures and characteristics. Hopefully, gelatin will be more widely used in various applications after modification using suitable methods.
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Affiliation(s)
- Wanting Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China
| | - Meng Li
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China
| | - Jinjing Chen
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China
| | - Yiming Chen
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China
| | - Chang Liu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China
| | - Xiuli Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China
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Wang Y, Cui Q, Wang X, Wu C, Xu X, Dong X, Pan J. The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation. Food Chem 2024; 449:139214. [PMID: 38581790 DOI: 10.1016/j.foodchem.2024.139214] [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: 12/02/2023] [Revised: 03/27/2024] [Accepted: 03/31/2024] [Indexed: 04/08/2024]
Abstract
This study investigated the effects of ultrasound-assisted phosphorylation on gelling properties of fish gelatin (FG). Ultrasound-assisted phosphorylation (UP) for 60, 90, and 120 min resulted in >6.54% increase of phosphorylation degree and decreased zeta potential of FG. Atomic force microscopy revealed that UP-FGs showed larger aggregates than P-FGs (normal phosphorylation FGs). Low frequent-NMR and microstructure analysis revealed that phosphorylation enhanced water-binding capability of FG and improved the gel networks. However, UP60 had the highest gel strength (340 g), gelling (17.96 °C) and melting (26.54 °C) temperature while UP90 and UP120 showed slightly lower of them. FTIR analysis indicated thatβ-sheet and triple helix content increased but random coil content decreased in phosphorylated FGs. Mass spectrometry demonstrated phosphate groups mainly bound to serine, threonine and tyrosine residues of FG and UP-FG exhibited more phosphorylation sites. The study showed that mild phosphorylation (UP60) could be applied to improve FG gel properties.
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Affiliation(s)
- Yong Wang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Qinan Cui
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuqin Wang
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Caiyun Wu
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xianbing Xu
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jinfeng Pan
- National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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