Effect of κ-carrageenan on quality improvement of 3D printed Hypophthalmichthys molitrix-sea cucumber compound surimi product

Yu, Wanying; Wang, Zheming; Pan, Yunxiang; Jiang, Pengfei; Pan, Jinfeng; Yu, Chenxu; Dong, Xiuping

doi:10.1016/j.lwt.2021.112279

Cited by 40 publications

(18 citation statements)

References 34 publications

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“…The gel matrix can be analyzed by using FT-IR spectroscopy to detect functional groups associated with intramolecular and intermolecular structures [ 38 ]. The amide bands of proteins have several distinct vibrational modes, including amide I, II, and III.…”

Section: Resultsmentioning

confidence: 99%

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.

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Section: Resultsmentioning

confidence: 99%

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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“…When heated MfP in fish mince crosslinked to form regular three‐dimensional gel network structures, water and other soluble ingredients could be trapped inside which offers the hydrogel good WHC. The WHC reflects the water retention ability of the gel under external forces, which is dependent on the variations in protein‐water interactions and gel structures (Yu et al, 2021). As shown in Figure 1a, the changes in WHC of GC‐FBs under the influence of EWP addition followed the same trend as that of the gel strength of the samples, with a correlation coefficient of .98.…”

Section: Resultsmentioning

confidence: 99%

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein

Wang

Xie

et al. 2022

Journal of Texture Studies

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Dried egg white powder (EWP) and purified ovalbumin (OVA, 98%) were used as supplements to improve grass carp (GC) fish balls (FB) quality. The effects of EWP and/or OVA contents on the gel strength, water holding capacity (WHC), moisture migration and distribution, and rheological properties of GC-FB, as well as on myofibrillar protein (MfP) structures in the GC-FB were evaluated. The results showed that with the increase of EWP addition from 0 to 4% (w/w), the gel strength, and WHC of the GC-FB samples were increased from 34.28 to 66.63 N Â mm, and 83.02 to 88.36%, respectively, but the increases were insignificant between 3 and 4% EWPadded GC-FBs (p > .05). As the EWP increased, the T 2 relaxation time shifted toward lower values, indicating a general decline in water mobility. The effects of EWP on rheological properties were insignificant. Addition of OVA and/or EWP led to changes in secondary structural units in the FB, with α-helix (27.53%) reaching the highest value in OVA-added GC-FB, β-sheet (46.07%) reaching the highest value in GC-FB, and β-turn (33.54%) reaching the highest value in EWP-added GC-FB, respectively. Raman spectroscopy revealed that OVA-added GC-FB had the lowest hydrophobic interlinkages. Protein pattern analysis suggested that the OVA (1.58%) might contribute to the decrease in the myosin heavy chain band intensity through cross-linked with MfP. These results suggested that EWP could improve the quality of GC-FBs and OVA played an important role with MfP gelation.

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“…The FT-IR spectra for crayfish meat gels as influenced by freeze-thawing treatments are displayed in Figure 5 C. The gels exhibited absorption bands at 3270 cm −1 (amide A, N–H or O–H stretching), 2920 cm −1 (amide B, C–H stretching), 1622 cm −1 (amide I, C=O and C=N stretching), 1521 cm −1 (amide II, C–N stretching and N–H bending), 1238 cm −1 (amide III, C–H bending), and 1071 cm −1 (C–O and C–C stretching) [ 14 ]. The migration of the amide A band could be used to estimate the interaction between protein and water molecules [ 37 ]. Commonly, the amide I band located at 1600–1700 cm −1 is often applied to estimate the information of protein secondary structures, including α-helix, β-turn, β-sheet, and random coil [ 14 ].…”

Section: Resultsmentioning

confidence: 99%

Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)

Chen

Zhu

et al. 2022

Foods

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The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp crayfish were investigated. RF greatly reduced the freezing time compared to SF, and the thawing time of frozen crayfish was obviously shortened by WT in comparison to CT. RF and CT improved the meat yield but increased the drip loss, probably as a result of the greater protein denaturation or degradation. A soft and flexible gel was obtained by SF-CT, while a hard one was achieved by RF-WT. An SEM analysis showed that SF resulted in rough and irregular microstructures with larger pore sizes. Freeze-thawing led to an increase in the β-sheet content at the expense of α-helix and variations in the microenvironment of tyrosine and tryptophan residues in protein molecules of the gels, which was more pronounced in the SF-CT group. Moreover, freeze-thawing could cause enhanced protein digestibility but reduce the antioxidant activity of gels. These findings underline the promise of the freezing-thawing treatment in tuning the gel-based meat products of crayfish.

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Effect of κ-carrageenan on quality improvement of 3D printed Hypophthalmichthys molitrix-sea cucumber compound surimi product

Cited by 40 publications

References 34 publications

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein

Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)

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