Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Abstract

BACKGROUND Hydrocolloids are the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported, and the level of hydrocolloids may be a key factor influencing the quality of surimi. Therefore, this study investigated the effect of curdlan, xanthan gum, κ‐carrageenan, and gelatin at various levels on gel properties and protein conformation of surimi from silver carp. RESULTS Addition of curdlan, κ‐carrageenan, or gelatin at lower level could significantly promote gel strength, textural profiles, and water holding capacity (WHC) of the surimi gels. However, gel strength and WHC gradually decreased with increasing amount of xanthan gum added. The addition of curdlan or κ‐carrageenan remarkably increased the whiteness of surimi gel, but the whiteness decreased when the concentration of κ‐carrageenan reached 5 g kg−1. Along with the increase of curdlan, κ‐carrageenan, or gelatin concentration, the index of hydrophobic interaction and hydrogen bonds first increased and then decreased, whereas index of ionic bonds first decreased and then increased. According to Raman spectroscopy data, a small content of curdlan or κ‐carrageenan promoted the conformational transition of surimi protein from α‐helix to β‐sheet, leading to the changes in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 4 g kg−1 curdlan or 2 g kg−1 κ‐carrageenan had a finer and denser network structure. CONCLUSION Curdlan or κ‐carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products. © 2020 Society of Chemical Industry

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

“…By means of a gelling process, a three-dimensional gel network is developed as a result of the exposure of functional groups of numerous protein molecules, with subsequent inter- or intra-molecular interactions. Several additives were previously employed to enhance gel characteristics of surimi such as egg white [ 2 , 3 ], whey protein concentrate [ 4 , 5 , 6 ], oxidized phenolic compounds [ 7 , 8 ], coconut husk extract [ 9 ], some hydrocolloids [ 10 , 11 , 12 ], calcium chloride [ 13 ], calcium carbonate [ 14 ], etc.…”

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

“…The whiteness index (WI) was calculated as follows: 34 where , , and are the color parameters of SA gel and FSDN gels.…”

Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp ( Ctenopharyngodon idellus ) surimi

“…During the last 10 years, consumers were interested in surimi and heat-induced surimi gelation products. With a reduction in the global production of marine fish resources and an increase in marine fishing costs, freshwater fish has been regarded as potential alternative surimi resources to meet demands in the surimi market, especially in China (Chen et al, 2020;Yi et al, 2020). However, problems have been faced in the production of surimi from freshwater fish species, such as grass carp.…”