Food Science & Nutrition
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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
Gels
·
2022
·Vol. 8
·期 2
·106
·
IF 4.432
Chunyong Song,Yufeng Lin,Pengzhi Hong,Huanming Liu,Chunxia Zhou
Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor ofNemipterus virgatussurimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p< 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor ofN. virgatussurimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.Keywords:Nemipterus virgatussurimi;pre-emulsified safflower seed oil;gel texture;microstructure;flavor
研究领域:
食品科学
·
水产品加工
·
风味化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Shaoxuan Yu,Geyu Pang,Shiyang Li,Shengjuan Lv,Zhengpeng Wei,Jinmei Wang,Haifang Xiao,Lanlan Zhu
Zein-fucoidan nanoparticles (ZFNPs) as an excellent colloidal delivery system for bioactive compounds, such as curcumin (CUR), show a great application potential in the food industry. Herein, various amount of ZFNPs, ZFNPs loaded with CUR (CZFNPs) and free CUR were added into golden threadfin bream ( Nemipterus virgatus ) surimi to explore their impacts on the gel properties. Dynamic rheological tests showed that storage modulus (G') and loss modulus (G") of surimi gels with the additive amount of ZFNPs and CZFNPs under 0.8 % significantly increased and their loss tangent (tan δ) slightly reduced during thermal gelation, indicating stronger networks and better structural configuration. Puncture test and textural profile analysis confirmed the improvements in breaking force, hardness, chewiness and gumminess of surimi gels. Furthermore, 0.8 % of ZFNPs and CZFNPs induced conformational changes of surimi proteins from α-helix to β-sheet and random coil, and then facilitating the cross-link between proteins. Low-field nuclear magnetic resonance revealed that ZFNPs and CZFNPs promoted the redistribution of water in surimi gel networks, converting more free water to tightly bounded water, and thus increasing the water holding capacity. However, the addition of equivalent amount of CUR caused detrimental to surimi gel properties. In conclusion, ZFNPs and CZFNPs conferred better gel properties and nutritional characteristics to surimi gels, and this study provided a theoretical basis for the development of high-quality surimi products.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Hongbo Mi,Yingci Yang,Shumin Yi,Jianrong Li,Jingxin Chen,Xuepeng Li
BACKGROUND The effect of oleogels prepared with peanut oil and different concentrations of γ -oryzanol and β -sitosterol mixture ( γ / β ; 20, 40, 60, 80 and 100 g kg −1 ) on the physicochemical and gel properties of myofibrillar protein (MP) was investigated. RESULTS The solubility and average particle size of MP first decreased and then increased with increasing γ / β concentration. Peanut oil or oleogels could induce the exposure of hydrophobic amino acids and the unfolding of MP, thus significantly increasing the surface hydrophobicity, sulfhydryl content and absolute value of zeta potential, which reached maximum values when the γ / β concentration was 60 g kg −1 ( P < 0.05). The addition of peanut oil decreased the gel strength and water holding capacity of MP gel. However, oleogels prepared with 60 g kg −1 γ / β could significantly increase the hydrophobic interactions and disulfide bond content of MP gel ( P < 0.05), which promoted the crosslinking and aggregation of MP, enhancing the gel properties. Peanut oil had no significant influence on the secondary structure of MP, while oleogels promoted the transition of MP conformation from α -helix to β -sheet structure. The results of light microscopy and confocal laser scanning microscopy indicated that oleogels prepared with 60 g kg −1 γ / β filled in the pores of MP gel network to form denser and more uniform structure. CONCLUSION Oleogels prepared with 60 g kg −1 γ / β could effectively improve the quality of MP gel and have promising application prospects in surimi products. © 2024 Society of Chemical Industry.
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 CHEMISTRY
·
2026
·
IF 10.4
Xuejie Liu,Wenshen Jia,Zeshan Ali,Jianrong Li,Yawen Lin,Xuepeng Li
Nemipterus virgatus surimi gel fabricated by continuous microwave heating (CMH) was characterized for the addition of a Tremella polysaccharide/soy protein isolate Pickering emulsion (TSPE), using free soybean oil (SO) and a physical mixture of TSPE as controls. Compared to free SO, TSPE could significantly ( P < 0.05) improve palatability, with increased mechanical properties, including 21.95% gel strength, 12.67% chewiness, and 6.93% adhesiveness. Addition of 3% TSPE effectively filled the network structure with reduced gel porosity of up to 52.09%, improved water-holding capacity, and minimized cooking loss by converting free water to immobilized water, likely due to a more highly-ordered molecular arrangement with increased β-sheet content. Furthermore, molecular docking analysis showed that Tremella polysaccharide in TSPE could act as an effective emulsifier through binding interactions via carbonyl and hydroxyl groups. The findings above demonstrate the great potential of Tremella polysaccharide-incorporated Pickering emulsions in enhancing the quality of surimi gel.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）