BACKGROUND Refrigeration is commonly used in the processing and storage of surimi products. However, refrigerated surimi products are susceptible to microbial contamination, which leads to deterioration of the products and shortens their shelf life. The aims of the present study were therefore to evaluate the effects of ϵ‐polylysine (ϵ‐PL) on spoilage bacteria in surimi products, and to investigate the antibacterial mechanism of Bacillus cereus, which is the dominant spoilage bacterium. RESULTS ϵ‐Polylysine with a high degree of polymerization (20–30K) proved able to decrease the total number of colonies in surimi products and showed an obvious antibacterial effect against B. cereus. After ϵ‐PL treatments, the distinct broken areas on the bacterial surfaces and the aggregations of cells were observed by scanning electron microscope (SEM). The intracellular materials, such as small molecules, soluble proteins, and deoxyribonucleic acids in the cells were analyzed, which revealed the destructive effects of ϵ‐PL on bacterial cells. Experiments with propidium iodide (PI) infiltration experiments verified that the permeability of cell membranes was enhanced by ϵ‐PL treatment. CONCLUSION These results indicated that ϵ‐PL could destroy the cell membranes and change the permeability of B. cereus, and subsequently the cell contents leaked out to achieve antibacterial effects. © 2018 Society of Chemical Industry
Chopping and stirring methods were used to prepare surimi gels in a way that preserved their inherent characteristics while maintaining or improving their textural properties and microstructures. In samples with the samesalt levels, the stirring process led to a higher gel strength than the chopping process (P < 0.05), improved the gels' water holding capacity (WHC) and viscosity, and slightly decreased the amount of salt-soluble protein. Low-field nuclear magnetic resonance showed that the stirring method improved the WHC of the product more than the chopping method. Scanning electron microscopy revealed that the surimi gels produced by stirring with 3% salt had a denser and more uniform microstructure than those produced by chopping with 2% or 3% salt. Overall, the results indicated that the stirring method is comparatively more gentle than the chopping method and can produce high-quality surimi gels that retain their original properties.Practical Application: The study examines a gentle breaking method for improving the textural properties of surimi gels while remaining their original characteristics of fish. Stirring processing, as a low-intensity breaking method, can significantly increase the gel strength and slightly increase the WHC of surimi gels compared to chopping methods. The method produces high-quality products with nutritional value, which benefits both producers and customers.
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