Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil

Zhou, Xuxia; Jiang, Shan; Zhao, Dandan; Zhang, Jianyou; Gu, Shi; Pan, Zhiyan

doi:10.1016/j.lwt.2017.03.026

Cited by 127 publications

(103 citation statements)

References 30 publications

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“…The relevance of protein secondary structure and gel strength was in accordance with the previous study, in which it was found that the increase of gel strength in surimi was related to the increase of β‐sheet content (Guo et al, ). Moreover, Zhou et al () also reported that the hardness of surimi gels was negatively correlated to the α‐helix content and positively correlated to the β‐sheet content of surimi gels. The reason for this might be that β‐sheet structure has the comparatively larger surface area and the weaker water hydration strength than α‐helices, which is important for protein–protein interactions and gel network formation (Choi & Ma, ; Liu et al, ).…”

Section: Resultsmentioning

confidence: 97%

“…Furthermore, exposed hydrophobic groups aggregated with each other by hydrophobic interactions, which can significantly enhance the formation of three‐dimensional network structure of surimi gels (Liu et al, ). Ionic bonds, are usually formed between two amino acid residues with opposite charges through attractive Coulombic forces, play important roles in the stability of tertiary and quaternary structures in proteins (Zhou et al, ). The index of hydrophobic interactions and ionic bonds decreased when the starches were further added.…”

Section: Resultsmentioning

confidence: 99%

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The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

et al. 2019

Journal of Texture Studies

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The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg−1 NCS or 20 g kg−1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat‐induced conformational transition of surimi protein from α‐helix to β‐sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg−1 starch had the finer and denser network structure. Therefore, 20 g kg−1 AAES or 10 g kg−1 NCS or 10 g kg−1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

et al. 2019

Journal of Texture Studies

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“…The isoelectric point (pI) of myofibrillar protein is approximately 5.5, and the pH of the final products was 7.02 ± 0.02. Therefore, ionic bonds are formed by attractive Coulombic forces between two amino acid residues with opposite charges, and this has a great effect on the stability of protein tertiary and quaternary structures . As can be seen from Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Addition of curdlan, gelatin, or κ ‐carrageenan, at levels of 4 g kg −1 , 1 g kg −1 , or 2 g kg −1 respectively, was able to significantly increase the hydrophobic interaction and further promote the gel strength of surimi ( P < 0.05; Figs and ). Heating can induce protein denaturation and expose myosin hydrophobic groups, which is beneficial to the aggregation and cross‐linking between proteins . Furthermore, the aggregation of the hydrophobic groups of the linked proteins can significantly enhance the formation of the three‐dimensional network structure of surimi gels .…”

Section: Resultsmentioning

confidence: 99%

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

et al. 2020

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BACKGROUND Hydrocolloids are the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported, and the level of hydrocolloids may be a key factor influencing the quality of surimi. Therefore, this study investigated the effect of curdlan, xanthan gum, κ‐carrageenan, and gelatin at various levels on gel properties and protein conformation of surimi from silver carp. RESULTS Addition of curdlan, κ‐carrageenan, or gelatin at lower level could significantly promote gel strength, textural profiles, and water holding capacity (WHC) of the surimi gels. However, gel strength and WHC gradually decreased with increasing amount of xanthan gum added. The addition of curdlan or κ‐carrageenan remarkably increased the whiteness of surimi gel, but the whiteness decreased when the concentration of κ‐carrageenan reached 5 g kg−1. Along with the increase of curdlan, κ‐carrageenan, or gelatin concentration, the index of hydrophobic interaction and hydrogen bonds first increased and then decreased, whereas index of ionic bonds first decreased and then increased. According to Raman spectroscopy data, a small content of curdlan or κ‐carrageenan promoted the conformational transition of surimi protein from α‐helix to β‐sheet, leading to the changes in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 4 g kg−1 curdlan or 2 g kg−1 κ‐carrageenan had a finer and denser network structure. CONCLUSION Curdlan or κ‐carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products. © 2020 Society of Chemical Industry

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“…The fat content of squid meat is less than 2%, and the low fat content causes the squid surimi products with good springiness but poor juiciness and smooth feel. To improve the texture and sensory characteristics of squid surimi products, it is necessary to add fat in commercial meat product formulations (Youssef & Barbut, 2009;Zhou et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

Zhou

Zhao

et al. 2017

Int J of Food Sci Tech

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Summary How to improve the inferior properties of squid products is a big challenge for producers. Pork skin and coconut powder (PSCP) mixture were assessed as fat replacers in squid emulsion sausages. The modified treatment containing 100% PSCP had 62.58% less fat, 4.82% more protein and 8.79% more moisture than those of the control (P < 0.05). High PSCP concentration resulted in lower cooking loss, higher emulsion stability and better textural properties. Texture profile analysis (TPA) showed that the addition of PSCP significantly (P < 0.05) increased the hardness, cohesiveness and chewiness of the sausages. The three‐dimensional network structures of the sausages containing PSCP were more compact and homogeneous. Sensory evaluation results produced by a sensory panel comprised of 100 panellists indicated that the sausages had an excellent flavour and overall acceptability when the substitution was 60%. Therefore, pork skin and coconut powder can be used to replace the pork back fat in the squid emulsion sausage without sacrificing the quality.

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Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil

Cited by 127 publications

References 30 publications

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

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