Food Bioscience
·
2023
·
IF 5.2
Jun-qi Zhan,Yue-wen Chen,Gao-shang Li,Ya-qin Hu
The viscosity and plasticity of surimi is remarkable, which is a suitable 3D printing material. But low printing accuracy limit its wide application. Adding xylo-oligosaccharide (XOS) can enhance printing accuracy of surimi printing ink and improve the self-supporting ability and anti-deformation ability of the printed object. At the same time, XOS can impart antioxidant properties to 3D printed surimi. Additionally, adding 20 mM kg −1 of Ca 2+ to the surimi can significantly improve the printing accuracy. With the addition of Ca 2+ , the gel strength and texture of surimi are enhanced, as well as the surimi protein became denser. Moreover, the Ca 2+ in the “ink” can activate the activity of digestive enzymes which increase the contact of enzymes and surimi. The process of enzymatic hydrolysis is promoted, which improving the release rate and antioxidant properties of XOS. Functional surimi with Ca 2+ can be used to deliver functional components and enhance the printing effects.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 2
·173
·
IF 5.561
Yanjiao Chu,Shanggui Deng,Guancheng Lv,Mingao Li,Hongli Bao,Yuanpei Gao,Ru Jia
In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p< 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p< 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.Keywords:squid surimi;myofibrillar protein;gel properties;organic salt
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ni He,Xinran Chen,Lin Li,Shaoyun Wang,Meijuan Lan,Yi Yuan,Zhenhui Zhang,Tongshuai Li,Xia Zhang,Xing He,Bing Li
κ-Carrageenan (CG) was employed to mask the bitterness induced by 50% KCl in surimi gels to achieve salt reduction and gel performance improvement. The combination of KCl and CG (KCl + CG) yielded the increased textural characteristics and water-holding capacity (WHC) of surimi gels and facilitated the transition of free water to immobilized water. In addition, the KCl + CG supplement increased the turbidity and particle size of myofibrillar protein (MP) sols but decreased the surface hydrophobicity in a dose-dependent manner. The hydrophobic interactions and disulfide bonds played crucial roles in maintaining the stability of MP gels. The specific binding of potassium ions to the sulfate groups of CG limited the release and diffusion of potassium ions from the surimi gels during oral processing, effectively masking the bitterness perception and maintaining the saltiness perception. This study provides a promising strategy to reduce the utilization of sodium salt in surimi products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2014
·
IF 2.468
Xu-Xia Zhou,Dan-Dan Zhao,Jian-Hua Liu,Fei Lu,Yu-Ting Ding
The physical, chemical and microbiological changes of surimi during surimi pehtze preparation stage, with Actinomucor elegans XH-22 ( A. elegans XH-22) as fermentation starter, were investigated. Enzyme assay showed that A. elegans XH-22 could continuously produce protease and α-amylase on surimi surface. Texture profile analysis (TPA) indicated that fermentation for 48 h decreased pH and moisture content and modified the texture properties of surimi. Increases in amino nitrogen and trichloroacetic acid-soluble nitrogen (TCA-N) contents revealed obvious surimi protein degradation, which was further confirmed by size-exclusion HPLC analysis of surimi water soluble protein. Fermentation significantly increased the content of free amino acids and enriched special amino acids such as histidine, phenylalanine and glutamic acid, which could influence the nutritional and sensory properties of fermented surimi product. Considerable levels of aerobic plate count, spores and LAB were detected during the fermentation process. It is thus, from a public health point of view, advisable that the fermentation time in the first stage be controlled to be within 36 h. This research gives a new clue for improving the utilization of low-value fish.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2018
·
IF 3.197
Wenhong Gao,Rui Hou,Xin-an Zeng
Ultrasound and water soluble soybean polysaccharide (SSPS) were applied during the freezing of grass carp surimi . Ultrasound-assisted immersion freezing (UF) process was observed from 0 °C to −15 °C. Based on characteristic freezing time, tempering-stage freezing rate and the quality change of surimi after a 14-day storage period, the optimal sonication was performed 5 times at 300 W, for 10 s, with 40 s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at −18 °C. The Ca 2+ -ATPase activity, total sulphydryl content, active sulphydryl content, salt extractable protein content, whiteness and water-holding capacity of frozen surimi were determined after adding SSPS (0%, 1%, 3% and 5%). The results showed that synergism of SSPS and UF occurred. Consequently 3% SSPS was best for mitigating the protein denaturation during processing.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Yueqi An,Wenrong Li,Shuo Shen,Ku Li,Jiangyong Guo,Shanbai Xiong
Warmed-over flavor (WOF) is an off-flavor in surimi gels. Yeast extract (YE) could improve the aroma properties of food. However, the effect of YE on the WOF in surimi gels and its mechanism was still unclear. In this study, aroma profiles, the composition of aroma compounds and aroma precursors, concentrations of WOF compounds, and thiobarbituric acid reactive substances (TBARS) of surimi gels with different amounts of YE were investigated by molecular sensory science and chromatographic techniques. Moreover, the effect of pyrazines and esters introduced by YE on WOF was also tested by sensory analysis. The addition of no less than 1% YE to surimi gels significantly weakened WOF. However, YE did not decrease the concentrations of WOF compounds and did not change the fatty acid composition and TBARS in surimi gels. Conversely, the addition of YE significantly increased the contents of free amino acids, N-containing compounds, and esters in surimi gels. The contents of total free amino acids, 2,6-dimethylpyrazine, and ethyl acetate in surimi gels with 2.5% YE were 1.5, 21, and 2.1 times higher than those in the control, respectively. Additionally, the sensory results of the spiked aroma models containing WOF compounds, 2,6-dimethylpyrazine, and esters showed that more than 9.4 µg/kg of 2,6-dimethylpyrazine with a baked-potato note and more than 6.1 µg/kg of ethyl acetate and 11.2 µg/kg of butyl acetate with a fruity note could significantly mask WOF. In conclusion, WOF in surimi gels could be masked by YE due to the high concentrations of pyrazines and esters. Practical Application : Yeast extracts could decrease the warmed-over flavor (WOF) due to the high concentrations of pyrazines (baked-potato note) and esters (fruity note). This finding extends the application of yeast extracts in the food industry. On the other hand, this study presents a reasonable solution for the reduction of WOF in surimi products.
研究领域:
食品科学
·
分子感官科学
·
风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yin Xiong,Zilong Zhao,Nana Zhang,Zixian Zhu,Yu Liu,Hao Zhang,Wei Chen,Daming Fan
Microwave 3D printing of surimi has temperature limitations and transglutaminase dependence. The current study aimed to achieve microwave 3D printing of surimi at higher temperatures (45–80 °C) with the combination of thermally reversible gelatin and κ-carrageenan to eliminate reliance on the transglutaminase and improve the molding capacity of products. Our results showed single surimi cannot be stacked when printed at 45 °C while it can be successfully extruded and molded at 80 °C after adding a combination of gelatin and κ-carrageenan to surimi paste. According to rheological data, κ-carrageenan provided the surimi paste with good elastic properties while gelatin lowered the paste's viscosity when heated. Particularly, the microwave 3D printed surimi with 4.5% κ-carrageenan and 1.5% gelatin at 80 °C exhibited relatively optimum gel strength and mechanical characteristics. The results concerning water distribution and microstructure suggested that the microwave printing process could limit the flow of water and enhance the ability of the products to retain moisture, meanwhile, the products printed at 80 °C displayed a relatively more comprehensive gel network structure. Furthermore, molecular force analysis showed hydrophobic and disulfide bond contents increased significantly with the increase of κ-carrageenan at 80 °C, suggesting the promoted protein-colloid cross-linking during microwave heating. In general, gelatin and κ-carrageenan can effectively regulate the surimi gel process during microwave 3D printing at higher temperatures, and improve the molding capacity of final products, which provide a new pattern for the future food manufacturing.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Science & Nutrition
·
2022
·Vol. 10
·期 9
·2935-2946
·
IF 3.553
Chunyong Song,Yufeng Lin,Pengzhi Hong,Huanming Liu,Chunxia Zhou
To enhance the quality and flavor of surimi-based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water-holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.15 μm. Thus, the gel with the oil showed a loose network structures with large cavities, and the texture was deteriorated, accompanied by decreased WHC ( p < .05). Compared with other vegetable oils, soybean, corn and safflower seed oils enriching linoleic acid were emulsified with protein forming a stable interfacial protein film. The gel with the oil showed an increase in the WHC and bound water content. Furthermore, the oil droplets with an average diameter of less than 0.15 μm were evenly distributed in the gel matrix, and the gel exhibited dense network structures with small cavities and smooth surface. In general, soybean and safflower seed oils can be used as a potential additive to improve the quality and flavor of surimi-based products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Lingxia Su,Mengting Qiu,Qing jiang,Huiling Li,Wenjun Liu,Xumei Wang,Jun Liu,Zongcai Tu,Yanhong Shao
The aim was to evaluate the protective effects of 0.4% L-lysine (Lys) on the gel strength, water holding capacity and protein structure of frozen silver carp surimi, and to explore the mechanism of Lys delaying the quality deterioration of frozen silver carp surimi. Compared with control groups and commercial antifreeze agents, Lys-treated frozen surimi demonstrated superior rheological properties, gel strength, water holding capacity, and whiteness after 30 d of frozen storage while exhibiting a compact gel network. The mechanism of action was mainly due to the rise of pH value in the freezing process to form myofibrillar protein aggregates that exhibited high resistance to degradation, which prevented the exposure of hydrophobic amino acids and the oxidation of sulfhydryl groups, thus affecting the effective cross-linking of proteins during the gelation process and forming a denser fiber structure. The findings demonstrated the potential of Lys as a cryoprotectant, thereby establishing a theoretical foundation for the development of eco-friendly alternatives to antifreeze and high-gel frozen surimi products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Zhiwen Shen,Mingli Tian,Faxiang Wang,Yongle Liu,Jinhong Wu,Xianghong Li
The study aimed to assess the impact of virgin coconut oil (VCO) and fish oil (FO) on the qualities of the freeze-thaw (F-T) treated surimi gels. In the fresh samples, VCO and FO had a weakening effect on the structure of surimi gels. While in the F-T treated samples, both VCO and FO exhibited a notable enhancement in gel strength, elevating it from 533.24 to 576.21 and 592.62 g cm, respectively ( p < 0.05). Simultaneously, they increased the water holding capacity from 68.48% to 72.65% and 73.24%, respectively ( p < 0.05), while also impeding the conversion of physically bound water to free water. Both VCO and FO resulted in a more uniform pore size and a more organized network structure of F-T treated surimi gels. Furthermore, they increased storage modulus of F-T treated surimi and its gels, which indicated the enhanced solid-like behavior of samples. Flavor analysis demonstrated that both F-T treatment and oil oxidation increased the flavor compound content. Both kinds of oil could significantly increase ester and alkane content while lowering the undesirable fishy compounds, and VCO exhibiting a better effect on the flavor enhancement than FO. The inclusion of these oils played a pivotal role in inhibiting the growth of ice crystals and minimizing damage to surimi during F-T treatments. In conclusion, this study introduces novel strategies for the production of frozen surimi gel products, leveraging the beneficial effects of VCO and FO in enhancing gel properties, flavor profiles, and overall product quality.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiayi Zhou,Lu Tong,Yongjie Zhou,Yongkang Luo,Hui Hong,Sam K.C. Chang,Yan Zhang,Yuqing Tan
Sturgeon meat, with a lipid content nearly four times that of silver carp, is highly susceptible to lipid and protein oxidation during frozen storage, leading to quality deterioration. We selected resveratrol (RES) from 32 polyphenols and identified its efficiency for preserving sturgeon surimi during 160 days at −20 °C. RES significantly inhibited lipid and protein oxidation, reduced myofibrillar protein (MP) degradation, and stabilized α-helix and β-sheet structures. These effects improved surimi gel quality by enhancing water retention, gel strength, hardness, and springiness. Molecular docking analysis revealed that RES interacts with sturgeon myosin through hydrophobic interactions (Arg 148, Val 158, Phe 165, His 665) and hydrogen bonds (Leu 121, Asn 161, Arg 709). RES not only competes with fatty acids for myosin binding sites, shielding proteins from oxidation, but also inhibits moisture migration, reducing ice crystal-induced damage. These findings position RES as a promising strategy for preserving high-lipid surimi products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2021
·
IF 4.24
Li Yuan,Yunfei Kong,Weijun Leng,Yanmin Wang,Wengang Jin,Ruichang Gao
The myosin aggregation of b.ighead carp ( Aristichthys nobilis ) induced by heating and the physical structure of surimi gels were changed using L-Glu. L-Glu increased the solubility of myosin regardless of heating or low/high ionic strength . Compared to myosin, the hydrophobicity of myosin with L-Glu at low ionic strength increased significantly, however there was no difference between myosin and myosin with L-Glu at high ionic strength. Atomic force microscopy and scanning electron microscopy results showed that L-Glu suppressed myosin aggregation, forming a honeycomb-like network after a two-step heating. Consequently, the suppression by L-Glu of myosin aggregation changed the physical properties of surimi gels. The water holding capacity of surimi gels with L-Glu increased significantly, but the hardness decreased. This study suggested that the influence of myosin aggregation induced using L-Glu increased ion-dipole interactions, hydrogen bonds and electrostatic repulsions, which changed the microstructure of surimi. L-Glu could be used as an additive to soften surimi gels with low salt for those with difficulty in chewing .
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）