Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Zhang, Huimin; Xiong, Yiting; Bakry, Amr M.; Xiong, Shanbai; Yin, Tao; Zhang, Binjia; Huang, Jingjing; Liu, Zhiyu; Huang, Qilin

doi:10.1016/j.foodhyd.2018.10.010

Cited by 113 publications

(97 citation statements)

References 56 publications

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“…It having properties that are antimicrobial (Gholami et al., 2018; Kim et al., 1999; Nishimura & Satoh, 2006), antifungal (Nishimura & Satoh, 2006), anti‐inflammatory (Gholami et al., 2018), antimalarial (Bischoff et al., 2004), antiallergic (Gazzani et al., 2000), and it can also be used in the treatment of AIDS (Velayutham et al., 2006). Nowadays, researchers have pay more attention to the development of new surimi products with multifunctional additives, such as the polysaccharide, which not only enhance surimi gel properties or water‐holding capacity, etc., but also endow surimi products with additive functions (Alipour et al., 2018; Zhang et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Then, the fish mince were rinsed with five volumes of cold water twice and 0.5% of NaCl solution once. Subsequently, the mince was filtered through four layers of gauze and dehydrated by centrifuge (Model SS‐500, Jiangsu Chemical Machinery Factory, Jiangsu, China) at 1,500 rpm for 5 min to obtain surimi (Zhang et al., 2019). During the whole processing, the temperature was maintained below 10°C.…”

Section: Methodsmentioning

confidence: 99%

“…Nowadays, there have been many studies in improving the textual features, sensory characteristics, storability, etc. of surimi mainly through addition of exogenous additives such as polysaccharides (Zhang et al., 2019). Chicory ( Cichorium intybus L.) is a medicinal and edible herb that belongs to the Asteraceae family, which is mainly distributed in Europe, Asia, and North Africa (Dalar & Konczak, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage

Xue

2021

J. Food Process. Preserv.

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The effects of polysaccharide from chicory root on the sensory quality and storage quality of silver carp surimi balls were studied. First, chicory polysaccharides with nine gradient dosages (0%–8%) were added to surimi balls, and the optimal amount of chicory polysaccharides was determined to be 3% by sensory evaluation and fuzzy mathematical matrix. Then, the changes of drip loss, pH value, texture properties analysis (elasticity and hardness), total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), and total plate count were measured. In addition, partial least squares regression (PLSR) was used to analyze the changes of fatty acid composition. The results showed that the addition of 3% chicory polysaccharide could reduce the drip loss and the pH fluctuation, maintain the better hardness and elasticity, decrease the oxidation of protein and lipids, as well as inhibit the reproduction of microorganisms. Practical applications Results from this study showed the potential of polysaccharide from chicory root adding in silver carp surimi balls to improve physicochemical properties of the surimi balls during storage. The optimal amount of chicory polysaccharides was determined to be 3% by sensory evaluation and fuzzy mathematical matrix. In addition, the addition of 3% of chicory polysaccharide could reduce the drip loss and the pH fluctuation, keep good structural properties, inhibit the oxidation of protein, lipids, and inhibit microbial reproduction during storage. It provides reference for the application of natural plant polysaccharides in easily oxidized surimi products.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage

Xue

2021

J. Food Process. Preserv.

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“…The resonance frequency was set to 22.6 MHz, and the magnetic field strength of the instrument was set to 0.47 T. Then, 10 g of shrimp surimi was placed in a 35 mm‐diameter plastic dish, and the transverse relaxation curve was derived using the Carr–Purcell–Meiboom–Gill pulse sequence mode. The NMR imaging (MRI) of shrimp surimi samples was measured by the same LF‐NMR analyzer, according to the methods of Zhang et al., (2019) with minor modifications. Proton density images of samples were obtained by a spin‐echo imaging sequence.…”

Section: Methodsmentioning

confidence: 99%

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

Pan

Sun

Liu

et al. 2021

Food Science & Nutrition

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The three‐dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starch, and cross‐linked starch (CLS) (0%, 3%, 6%, or 9%, respectively) on the 3D printing properties and material properties of white shrimp (Litopenaeus vannamei) surimi were evaluated in the present study. The results showed that the apparent viscosity, G′, and G'' of the samples were increased by adding 6% CLS, making it easy to extrude the sample from the nozzle and resulting in an improvement in the printing accuracy. In addition, after adding 6% CLS, the hardness, adhesiveness, and springiness of the sample were increased, which assist with maintaining the shape of the printed material and improve the printing stability of the sample. Moreover, the water holding capacity of shrimp surimi increased as a result of the addition of 6% CLS. In summary, 6% CLS can improve the material properties of shrimp surimi and make it more suitable for 3D printing.

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“…However, this kind of surimi differs from conventional fish surimi in a number of characteristics (Martın-Sanchez et al, 2009). Generally, the quality of surimi products is mainly determined by gel-strength, water-holding capacity and sensory characteristics (Zhang et al, 2019). In case of cephalapodas, despite the fact that acceptable collagen-based edible gels can be obtained as reported by De La Fuente-Betancourt et al (2009), the traditional method to make surimi cannot be applied to cephalopod muscle because its myofibrillar protein is much more water-soluble than fish muscle, with some odorous compounds, and its high protease activity that results in decreased functionality of the product so obtained (Martın-Sanchez et al, 2009).…”

Section: Surimimentioning

confidence: 99%

Utilization of marine by-products for the recovery of value-added products

Shahidi¹,

Varatharajan²,

Han³

et al. 2019

JFB

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The world fisheries resources have exceeded 160 million tons in recent years. However, every year a considerable amount of total catch is discarded as by-catch or as processing leftovers, and that includes trimmings, fins, frames, heads, skin, viscera and among others. In addition, a large quantity of processing by-products is accumulated as shells of crustaceans and shellfish from marine bioprocessing plants. Recognition of the limited marine resources and the increasing environmental pollution has emphasized the need for better utilization of the by-products. Marine by-products contain valuable protein and lipid fractions, minerals, enzymes as well as many other components. The major fraction of by-products are used for feed production—in making fish meal/oil, but this has low profitability. However, there are many ways in which the fish and shellfish waste could be better utilized, including the production of novel food ingredients, nutraceuticals, pharmaceuticals, biomedical materials, fine chemicals, and other value-added products. In recent times, much research is conducted in order to explore the possible uses of different by-products. This contribution primarily covers the characteristics and utilization of the main ingredients such as protein, lipid, chitin and its derivatives, enzymes, carotenoids, and minerals originating from marine by-products.

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Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Cited by 113 publications

References 56 publications

Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage

Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

Utilization of marine by-products for the recovery of value-added products

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