Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase

Cai, Luyun; Feng, Jianhui; A, Cao; Tian, Hongyu; Wang, Jing; Liu, Yongguo; Gong, Lingxiao; Lǐ, Jiànróng

doi:10.1007/s11947-018-2149-7

Cited by 20 publications

(6 citation statements)

References 36 publications

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“…T‐1 and T‐2 showed a lower myosin enthalpy, indicating that protein is more sensitive to and denatured by heat treatment 83 . The decrease in △ H of actin suggested protein denaturation and a partially unfolded polypeptide would require less heat energy (lower △ H ) to denature completely 84 …”

Section: Resultsmentioning

confidence: 99%

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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BACKGROUND The aim of the work was to investigate the influence of supplementing pangasius mince‐based emulsion sausages with blue agave‐derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability. RESULTS The cooking yield of T‐2, T‐3, and T‐4 sausages (96–97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T‐2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T‐1, T‐2, T‐3, and T‐4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. CONCLUSION The sausages incorporated with the 2% and 3% blue agave plant‐derived inulin (T‐2 and T‐3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant‐derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion‐type pangasius sausage. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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“…Gel strength can reflect the textural characteristics of surimi gels, and WHC can reflect the ability of protein molecules to absorb and constrain water molecules in the gel (Cai et al ., 2018). As depicted in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…It was reported that higher levels (2–3%) of salt could promote the solubilisation of myofibrillar proteins, leading to the formation of high‐quality gels. However, under low‐salt conditions, adjacent myosin monomers are regularly stacked and coiled through electrostatic interactions to form ordered self‐assembled filamentous structures, resulting in the insolubility of myofibrillar proteins, which in turn reduces the gel quality (Cai et al ., 2018). The employment of CaCl 2 , L‐His and sodium pyrophosphate significantly enhanced the gel strength of 1% NaCl surimi gel ( P < 0.05) in a concentration‐dependent manner.…”

Section: Resultsmentioning

confidence: 99%

L‐histidine‐assisted ultrasound improved microstructure and gelation properties of reduced‐salt surimi (Hypophthalmichthys molitrix) gel

Jiang

Gao

et al. 2022

Int J of Food Sci Tech

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In this study, the effect of several additives, including CaCl 2 , L-histidine (L-His) and sodium pyrophosphate, incorporation with ultrasound treatment on the gel properties of reduced-salt surimi, was tested. Among these additives and ultrasound treatment times, 0.1% L-His and 10-min ultrasound alone were determined to be more effective in increasing the gel strength, water-holding capacity (WHC) and reducing cooking loss (CL) of reduced-salt (1% NaCl) surimi gel. L-His and ultrasound alone or in combination could facilitate the transition of α-helix to β-sheet and random coil, thereby increasing hydrophobic interactions and disulfide bonds in the gel. The results of low-field nuclear magnetic resonance showed that the proportion of immobilised water (PT 22 ) in reduced-salt surimi gel was significantly increased (P < 0.05). The storage modulus (G 0 ) of reduced-salt surimi gel was also increased. Moreover, scanning electron microscopy results showed that the gels treated with L-His and ultrasound alone or in combination had a more compact network structure. Notably, the synergy of L-His combined ultrasound treatment was the most effective in enhancing the characteristics of reduced-salt surimi gel.

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“…51 Amide I band is more sensitive to the changes and the quantitation of protein secondary structure. 52,53 In this study, Gaussian line function tting was performed on the I band of the infrared spectrum through second-order derivation, deconvolution and curve iterative tting, as shown in ESI Fig. S2.…”

Section: Ftirmentioning

confidence: 99%

Understanding of physicochemical properties and antioxidant activity of ovalbumin–sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid

Tao

Shi

et al. 2022

RSC Adv.

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Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase

Cited by 20 publications

References 36 publications

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

L‐histidine‐assisted ultrasound improved microstructure and gelation properties of reduced‐salt surimi (Hypophthalmichthys molitrix) gel

Understanding of physicochemical properties and antioxidant activity of ovalbumin–sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid

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