Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi

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

“…In this context, a study by Li et al [45] revealed that ultrasound induced a more orderly aggregation of chicken breast protein, thereby forming denser and organized gel networks. In addition, Gao et al [16] also reported that compact gel network structures with smaller pores were observed in silver carp surimi gels after HIU pretreatment.…”

“…In addition, ultrasound also induced water molecules to produce more free radicals which could easily react with the active groups on proteins, thus the water retention capacity of surimi was improved. Gao et al [16] illustrated this possibility by reporting that ultrasound pre-treatment before salt-chopping could improve the WHC of silver carp surimi gels. Similarly, Ma et al [37] stated that thawing based on multi-frequency ultrasounds improved WHC while reducing cooking loss in large yellow croakers.…”

“…Furthermore, the network structures of gels after ultrasound-assisted treatments were more compact, with the pores being smaller, especially for the U + W group as reflected in the SEM results. It was, therefore, concluded that ultrasound-assisted heating could strengthen hydrophobic interactions between proteins to help in the formation of more compact network structures [16] . However, larger holes were also formed in surimi gel networks of the U + U group compared with the U + W group.…”

“…At present, the application of ultrasound in surimi or protein gels is gradually increasing, with Zhang et al [15] concluding that ultrasound-based treatments could activate endogenous glutamine transaminases and proteases in tilapia surimi for facilitating the cross-linking of proteins and thereby improving the gel strength. Similarly, Liu et al [16] discovered that high intensity ultrasonic pretreatment, prior to the salt cutting of surimi, could form more non-covalent bonds and disulfide bonds which significantly increased the water holding capacity (WHC) and improved the microstructure of surimi gels.…”

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

“…As an advanced non-thermal processing technology, ultrasound has been widely studied in the field of food processing because of its advantages such as non-pollution, safety and simple operation [14] , [15] , [16] . On the one hand, cavitation bubbles are formed under the action of ultrasound, and the violent collapse of these bubbles leads to the accumulation of energy in hot spots and the formation of high-shear energy waves and turbulence.…”