Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia (Oreochromis mossambicus) meat products

Abstract

BACKGROUND The growing consumer demand for healthy products has encouraged the development of low‐salt meat products. In this study, to develop low‐salt restructured tilapia (Oreochromis mossambicus) meat products, citric acid was used to improve the properties of restructured tilapia products. RESULTS In comparison with control restructured fish products (RP) and surimi products (SP), 0.2% citric acid‐treated restructured fish products (RPC) and surimi products (SPC) showed a significant decrease in expressible water and water activity and a remarkable increase in whiteness, dry matter, hardness, chewiness, gumminess, and acceptability. Mechanistic studies suggested that citric acid significantly changed the content of total protein and myofibrillar proteins and promoted degradation of heavy myosin chains. Fourier‐transform infrared and Raman spectra revealed the citric acid‐mediated alteration in the peak intensities of amide I and amide II bands, which changed the secondary structures of RPC and SPC. CONCLUSION It is feasible to prepare low‐salt restructured tilapia meat products using citric acid, which offers a means of using muscle by‐products and exploiting new functional products with an added commercial value. © 2020 Society of Chemical Industry

Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages

“… 43 Conversely, the springiness values in this experimentation were noticeably higher at a lower pH range (3.8–4.0) with relatively high chitosan incorporation levels (0.225–0.3 g), that is, samples T1 and T7. Values for gumminess and chewiness were found to be lowest for T2 samples having the highest pH of around 5.2 and a chitosan application of 0.225 g and were found to be the highest for T4 samples having a lower pH of 4.5 and the highest chitosan concentration of 0.33 g. This is in line with the findings of Gu et al 10 in restructured fish meat.…”

“…The utility of such food acids, particularly the organic acids and their salts like citric, tartaric, and lactic acid, is highly effective in terms of their cost effectiveness, simplicity, and faster addition process . They are generally recognized as safe by the Food and Drug Administration (FDA) and hence are safe for incorporation as food acidulants in commercial meat food sectors where they are commonly employed for tenderizing any whole or meat cuts as preservatives, color stabilizers, and acidity regulators. , The maximum applicable amounts of the majority of organic acids along with their salts in food range between 0.1 and 0.4% . Generally, organic food acids are weak acids that do not completely dissociate in water, unlike stronger acids.…”

Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel

“…The absorption bands at 1600–1700 cm −1 of the amide I band have been widely used to characterise the secondary structure composition of proteins (Martinez et al ., 2020). The specific characterisation is as follows: 1618–1640 cm −1 of β‐sheet; 1640–1650 cm −1 of random coil; 1650–1660 cm −1 of α‐helix and 1660–1690 cm −1 of β‐turn (Gu et al ., 2021).…”

Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment

“…2 mg freeze-dried samples were mixed with 200 mg dried potassium bromide and ground evenly under infrared light. After being pressed into thin slices, the samples were put into Fourier transform infrared spectroscopy (FTIR-650(G), Tianjin, China) for determination ( Gu et al, 2021 , Hei et al, 2020 ). The parameters are set as follows: the scanning wavelength is 4000–400 cm −1 , the resolution is 4 cm −1 , and the scanning is 64 times.…”