Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

Luo, Huabin; Guo, Chenxu; Lin, Lu; Si, Yongli; Gao, Xing; Xü, Dong; Jia, Ru; Yang, Wenge

doi:10.1007/s11947-020-02423-y

Cited by 100 publications

(79 citation statements)

References 41 publications

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“…The T 23 was the main population that water distributed in surimi gel, while others (T 2b and T 24 ) only represented a minor part of the water distribution. Luo et al (2020) reported the similar observations. However, some tiny differences were existed.…”

Section: Relaxation Times and Water Distributionsupporting

confidence: 69%

“…Furthermore, the G ′ of samples contained laver powder had a higher increase rate in the final step (Figure 2a), it might attribute to the added laver powder forming its own subnetwork in the protein gel matrix. Luo et al (2020) demonstrated that G ′ of hairtail surimi gel correlated well with the chewiness, hardness, gel strength, and WHC. However, the trend of dynamic rheology of squid surimi differed from the gel strength and textual properties, the G ′ value in the S0 was higher than that of others.…”

Section: Resultsmentioning

confidence: 99%

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Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Yang

Chen

et al. 2020

Journal of Texture Studies

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In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G 0) and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.

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Section: Relaxation Times and Water Distributionsupporting

confidence: 69%

Section: Resultsmentioning

confidence: 99%

Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Yang

Chen

et al. 2020

Journal of Texture Studies

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“…Furthermore, the increased gel strength that occurred when starch was added compressed the gel fish protein network, which caused the starch to expand and distribute throughout the protein network (Hunt et al, 2009). In contrast, the addition of sweet potato starch resulted in the largest reduction of expressible water, which indicated the outstanding enhancement of WHC by sweet potato starch, and this superiority has been widely confirmed and reported previously (Dong et al, 2019; Luo et al, 2020).…”

Section: Resultssupporting

confidence: 78%

“…The fourth peak T 24 (>200 ms) was attributed to free water, which was weakly bound to food and excluded by gel structure (Cheng, Zhang, Adhikari, & Islam, 2014). In contrast, potato and sweet potato starch addition caused little free water observation that reflected by T 24 peak in the LF‐NMR spectrogram, which further confirmed the ability of sweet potato for enhancing the WHC of surimi gel (Luo et al, 2020). MRI can also highlight the different form of water in gel system.…”

Section: Resultssupporting

confidence: 52%

Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality

Liu

Yuan

Qin

et al. 2020

Journal of Texture Studies

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In order to improve the gel performance and edible quality of surimi for sustainable manufacture, the present study explored the feasibility of four kinds of starchs (potato, corn, sweet potato, and wheat) and fresh water fish tilapia as additives for golden pompano based surimi production. Sweet potato starch stood out as the most appropriate additive for golden pompano surimi due to the highest gel strength, lowest expressible moisture content and more compact microstructure. When the tilapia flesh substitution ratio reached 30%, best gel property of tilapia‐golden pompano compound surimi with best texture property and whiteness value was achieved. Moreover, addition of 5% sweet potato starch to the golden pompano‐tilapia (7:3) compound surimi comparatively obtained the optimal effect. Namely, it was observed that the texture parameters with hardness (3.62 N), gumminess (2.74 N), chewiness (17.35 mJ), cohesiveness (4.918), and springiness (0.872) being biggest values. On the other hand, the gel strength and expressible moisture content were 2,137.31 g. mm and 3.52%, respectively, which were overwhelming than other levels. Simultaneously, the whiteness of 5% addition group was 74.75, which was also a little higher than other groups. In summary, partial substitution of tilapia and proper addition of sweet potato starch effectively improved the gel performance and quality of golden pompano‐based surimi products, which has potential applications in the industry of surimi.

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“…The peak time represents the molecular mobility of the phase water. The longer the peak time is, the stronger the mobility of the phase water is, and the less restrained it is (Luo et al., 2020). The first peak in the range of 0.1–1.0 ms (T 21 ) is ascribed to bound water, which is closely bounded to the polar groups of proteins and other macromolecules.…”

Section: Resultsmentioning

confidence: 99%

Quality improvement of fresh extruded rice ‐ shaped kernels by microwave‐aided puffing technology

Wang

Liu

et al. 2020

J. Food Process. Preserv.

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Extrusion technology is one of the modern technologies in food industry (Sayanjali et al., 2019), which is a highly efficient processing method at low cost by combining several unit operations such as mixing, cooking, and forming (Gopirajah & Muthukumarappan, 2018). In our previous study, a kind of fresh extruded rice-shaped kernels (FER) with oat, rice flour, and defatted flaxseed meal was prepared. Oat is a good food material being rich in nutrients, such as protein, unsaturated fatty acids, and dietary fiber (DF), which is considered a healthy cereal and often has been used in extruded food (Sandrin et al., 2018). Rice is easy to digest, white color, mild flavor, nonallergenic, and good processability, which is commonly used to change raw material rheology properties and produce gluten-free foods (Kang et al., 2015). Defatted flaxseed meal, the main by-product of the flaxseed oil extraction process, used to be wasted as simple animal feed in China. Nowadays, flaxseed is considered to be the richest source of plant lignans, which are polyphenolic compounds and have shown a wide spectrum of health beneficial effects including antioxidative, antiviral, and antitumorigenic

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Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

Cited by 100 publications

References 41 publications

Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality

Quality improvement of fresh extruded rice ‐ shaped kernels by microwave‐aided puffing technology

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