Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel

Liu, Cikun; Li, Wenxie; Lin, Boyan; Shi, Yi Wei; Ye, Beibei; Mi, Hongbo; Lǐ, Jiànróng; Wang, Jinxiang; Li, Xuepeng

doi:10.1016/j.lwt.2021.111919

Cited by 35 publications

(20 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There were three distinct peaks at 1–10 ms (T 21 ), 90–110 ms (T 22 ) and 800–1000 ms (T 23 ) and among these, T 22 , with the highest peak, represented the immobile water in the surimi gels networks, and thus reflected the WHC of the gels. T 21 , on the other hand, represented water bound to the protein macromolecules while T 23 represented free water [22] . As exhibited in Fig.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

et al. 2022

Ultrasonics Sonochemistry

Self Cite

View full text Add to dashboard Cite

Highlights Ultrasound improved the strength, textural properties and WHC of surimi gel. Ultrasound promoted the unfolding of α-helix structures of protein. Ultrasound facilitated the formation of more compact microstructures. Ultrasonic-assisted preheating treatment had the most remarkable improvement on the gel properties of surimi.

show abstract

Section: Resultsmentioning

confidence: 99%

“…The scan was repeated 8 times with an interval of 3000 ms. Finally, the relaxation times and corresponding peak areas were recorded to represent the characteristics and content changes of water in surimi gels [22] .…”

Section: Methodsmentioning

confidence: 99%

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

et al. 2022

Ultrasonics Sonochemistry

Self Cite

View full text Add to dashboard Cite

show abstract

“…The CLR was performed based on the method (Liu et al., 2021 ) with some modifications. A 5 × 15 × 15 mm of gel sample was weighed accurately ( G 1 ) and put into a cooking bag.…”

Section: Methodsmentioning

confidence: 99%

Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel

Song

Lin

Hong

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

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.

show abstract

“…The relaxation time T 2 is related to the binding force and degree of freedom of hydrogen protons in the sample. The larger the T 2 , the smaller the binding of water molecules and the greater the degrees of freedom [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

“…The water-holding capacity of the samples was measured as described by Liu et al [ 20 ]. The gel sample with a certain weight of ω 1 (g) shrimp surimi was wrapped in three layers of filter paper and placed in a centrifuge tube.…”

Section: Methodsmentioning

confidence: 99%

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

Ouyang

Sun

Dong

et al. 2022

Foods

View full text Add to dashboard Cite

Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating parameters. Box-Behnken and backward linear regression were used to optimize the conditions (temperature, pressure, and treatment time) of DPCD-induced shrimp surimi gel formation, and a model between shrimp surimi gel strength and treatment conditions was developed and validated in the present study. Meanwhile, the heat-induced method was used as a control to analyze the effect of DPCD on the quality of shrimp surimi gel in the present study. The results showed that DPCD treatment affected the strength of shrimp surimi gel significantly, and the pressure of DPCD had the greatest influence on the gel strength of shrimp surimi, followed by time and temperature. When the processing pressure was 30 MPa, the temperature was 55 °C, and the treatment time was 60 min, the gel strength of the shrimp surimi was as high as 197.35 N·mm, which was not significantly different from the simulated value of 198.28 N mm (p > 0.05). The results of the gel quality properties showed that, compared with the heat-induced method, DPCD reduced the nutrient and quality loss of the shrimp surimi gel, and increased the gel strength and gel water-holding capacity. The results of low-field nuclear magnet resonance showed that DPCD increased the binding capacity of shrimp surimi to bound water and immobilized water, and reduced their losses. Gel microstructure further demonstrated that DPCD could improve shrimp surimi gelation properties, characterized by a finer and uniformly dense gel network structure. In summary, DPCD is a potential method for inducing shrimp surimi to form a suitable gel. The prediction model established in this study between DPCD treatment temperature, pressure, time, and gel strength can provide a reference for the production of shrimp surimi by DPCD.

show abstract

Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel

Cited by 35 publications

References 62 publications

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

Contact Info

Product

Resources

About