Effect of Extracts Derived from Brown Algae (Sargassum horneri) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (Trichiurus haumela)

Abstract

The cross-linking degree between myosin affected the surimi gel properties in the hairtail. In this study, the effects of phlorotannin extracts (PE) derived from brown algae (Sargassum horneri) with different concentrations (0.05%, 0.3%, 1% w/w) on the hairtail surimi gel-forming properties were investigated in comparison with the commercial phloroglucinol (PG). The breaking forces of surimi gel with 1% PE and 0.05% PG were increased by 14.80% and 2.73%, respectively. The increase in deformation was 9.66% with 1% PE compared with the control added with water, but there was no increase in deformation of surimi gel with 0.05% PG. The improved surimi gel structure with PE as a bridge for the three-dimensional network forming of protein was observed in the microstructure. Moreover, PE could significantly shorten the water relaxation time (p < 0.05), reduce free water content (p < 0.05), and increase the hydrogen proton density of the hairtail surimi according to the results of NMR, dielectric properties, and MRI map, respectively. Our findings suggest that the extracts from the brown algae could be a potential economical gel structure enhancer to improve the myosin network.

Effect of κ-carrageenan on the quality of crayfish surimi gels

“…A low-frequency nuclear magnetic resonance device (L-NMR) was used to determine the water distribution according to previously reported method ( Han, Wang, Chu, & Bao, 2022 ). The T 2 map was obtained by inversion of the exponential attenuation curve by measuring the attenuation rate curve of the index peak obtained by pulse train CPMG.…”

Monovalent Salt and pH-Stimulated Gelation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates/κ-Carrageenan

“…Accordingly, the red color represents a high proton signal density with more hydrogen protons T 1 and T 2 proton density images relating to the bound and free water distribution of pH/salt-stimuli-responsive SMGHs/KC hydrogels are presented in Figure 2C,D. Accordingly, the red color represents a high proton signal density with more hydrogen protons and the blue color represents a low proton signal density [31]. Obviously, the water was unevenly spatially distributed within the pH/salt-responsive SMGHs/KC hydrogels, and the T 2 group reflected a brighter and redder signal density than the T 1 group (Figure 2A,B), indicating the dominant part of free water in the composite gels.…”

Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism

“…Plant extracts have the potential to elevate quality of surimi products. Silver carp surimi's gel properties may be enhanced by pomegranate peel extract when used at a lower concentration, and hairtail surimi's gel qualities may be enhanced by phlorotannin extract (Han et al, 2022; Sharma et al, 2022). Additionally, sardine surimi can benefit from the use of duea ching fruit extract as a gel structure enhancer (Buamard et al, 2023).…”