Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II

Zhao, Yadong; Lu, Kunyu; Piao, Xinyue; Song, Yan; Wang, Yunlong; Zhou, Rusen; Gao, Pingping; Khong, Heng Yen

doi:10.1016/j.foodchem.2022.135157

Cited by 12 publications

(1 citation statement)

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“…Transglutaminase (TG) has been used to improve surimi gel’s textural properties and cross-linking performance in meat products for a long time [ 25 , 26 ] and is widely used in the meat industry as “meat glue”. A collagen extract, a protein-based additive, can enhance the cross-linking process [ 27 ] between proteins and has been used for surimi gel improvement [ 28 ]. Numerous dietary collagens are by-products of the meat industry (e.g., chicken skin collagen (CLG)) that can lower the cost of the additives used for gel quality enhancement.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Surimi Gel from Frozen-Stored Silver Carp

Yang,

Yu,

Dong

et al. 2024

Gels

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Silver Carp (SC) is an under-utilized, invasive species in North American river systems. In this study, the synergistic effects of manufactured Microfiber (MMF), Transglutaminase (TG), and chicken skin collagen (CLG)) to enhance surimi gel quality from frozen SC were studied. The gel strength, textural properties, rheological properties, water-holding capacity (WHC), water mobility, microstructure, and protein composition of the gel samples were determined to assess the impact of the additives individually and synergistically. The results suggested that TG had the most pronounced effect on the surimi gel properties by promoting protein cross-linking. Synergistic effects between TG, MMF, and CLG can bring effective gel property enhancement larger than the individual effect of each additive alone. With the established response-surface models, the combination of CLG and MMF can be optimized to produce surimi gels with less TG but comparable in properties to that of the optimal result with high TG usage. The findings of this study provided a technical foundation for making high-quality surimi gel products out of frozen-stored SC with synergistic utilization of additives, which could serve as guidelines for the industrial development of new surimi products.

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Section: Introductionmentioning

confidence: 99%

Improvement of Surimi Gel from Frozen-Stored Silver Carp

Yang,

Yu,

Dong

et al. 2024

Gels

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Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel‐based proteomics

Bao,

Yan,

et al. 2024

J Sci Food Agric

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BACKGROUNDMorden advanced analytical tools offer valuable information into the understanding of molecular mechanism of traditional food processing. Chopping temperature is well‐known to affect the surimi gel quality of silver carp, but the detailed molecular mechanism is not very clear. In this study, a gel‐based proteomics was performed on the extracted surimi proteins under different chopping temperatures (0, 5, 10, and 25 °C) along with other physicochemical characterization of surimi proteins and gels.RESULTSWith increased chopping temperature, protein extractability (in 3% sodium chloride) generally decreased, while the extracted protein generally exhibited larger surface hydrophobicity, reduced intrinsic fluorescence intensity, lower sulfhydryl content. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) profile of extracted protein showed a clear difference at 25 °C when compared with the other three temperatures, and more protein fragmentation occurred. Proteomic analysis of selected bands indicated that major myofibrillar proteins react differently with chopping temperatures, especially at 25 °C. The selected bands contained a variety of other proteins or their fragments, including adenosine triphosphate (ATP) synthase, glyceraldehyde‐3‐phosphate dehydrogenase, glucose‐6‐phosphate isomerase, heat shock protein, parvalbumin, collagen, and so forth. For the surimi gel, water‐holding capacity and gel strength generally decreased with increased chopping temperature.CONCLUSIONOur results suggested that chopping at 0–10 °C is acceptable for the production of silver carp surimi in terms of gel strength and water‐holding capacity. However, a chopping temperature near 0 °C led to less protein oxidation and denaturation. The inferior gel quality at 25 °C is linked to a decreased concentration of extracted protein and degradation of major myofibrillar protein, the latter is likely crosslinked with sarcoplasmic proteins. © 2024 Society of Chemical Industry.

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