Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage

Zhou, Yefang; Liu, Jonathan Jia He; Kang, Ying Qi; Cui, Hanjing; Yang, Hongshun

doi:10.1016/j.foodres.2021.110424

Cited by 32 publications

(15 citation statements)

References 44 publications

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“…The finding of our study indicates that to make a conclusive decision about the surimi gel quality, apart from the TPA data, it is noteworthy to consider puncture test data along with WHC values. This is in line with Zhou, Liu, Kang, Cui, and Yang (2021) and Zhou and Yang (2019), as these authors referred to the breaking force as “the most prevalent parameter” in evaluating surimi gel quality.…”

Section: Resultssupporting

confidence: 79%

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Badfar

Abdolahi

Stubbe

et al. 2022

Journal of Texture Studies

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This study aimed to apply H2O2 at different concentrations in combination with mince:water (M:W) ratios and different washing cycles (WCs) to produce surimi gel from silver carp without compromising its quality characteristics. Color, texture, microstructure, and rheological properties of surimi gels were investigated. Water holding capacity, texture profile, and gel strength showed a greater dependency on number of WCs than the M:W ratios and percentage of H2O2 (p < .05), that is, higher WCs, firmer surimi gel. Accordingly, T2 (one WC, 2% H2O2, 1:3), T10 (two WC, 1% H2O2, 1:2), and T16 (three WC, 1% H2O2, 1:2) treatments resulted the most cohesive and resilient surimi compared with the rest (p < .05), confirmed by scanning electron microscopy images. However, all treated fish mince samples with H2O2, resulted in a surimi gel with lower texture quality compared with the control surimi prepared by conventional washing process without H2O2 (p < .05). A temperature sweep test was conducted based on the linear viscoelastic region stress and frequency values and the aforementioned surimi gels exhibited an obvious valley shape pattern at temperature range of 48–62°C. In the creep–recovery test, the Burgers model satisfactorily described the internal structure of the surimi gel samples as the lowest deformation belonged to the control samples followed by T2. However, after 300 s strain, neither of surimi gels were fully recovered their original shape. Altogether, further studies are needed to clarify the effects of H2O2 in reduction of WCs, without significantly affecting the textural and rheological properties of resultant surimi gel.

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Section: Resultssupporting

confidence: 79%

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Badfar

Abdolahi

Stubbe

et al. 2022

Journal of Texture Studies

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“…The ultrastructure of all the treatment groups was shown in Figure 5. All the groups exhibited a network structure, and more holes were observed in the network structure of group A sample, indicating a lower protein aggregation in group A (Zhou et al, 2021). Compared with that in group A, the protein porosity in treatment groups was decreased, leading to a more even and dense network structure.…”

Section: Resultsmentioning

confidence: 99%

Effect of partial substitution of NaCl by KCl , CaCl ₂ , and MgCl ₂ on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Chen

et al. 2022

Food Processing Preservation

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The effects of substitution of sodium chloride (NaCl) by chloride salt mixtures (KCl, CaCl 2 , and MgCl 2 ) with different formulas on quality characteristics of mixed protein system containing 80% myofibrillar protein (MP) and 20% Flammulina velutipes protein (FVP) were investigated in this study. The addition of chloride salts (KCl, CaCl 2 , and MgCl 2 ) into a reduced-sodium (0.3 M NaCl) mixed gel system, increased the gel properties, and network structure of the MP-FVP gel, which might be attributed to the increase in protein solubility and rheological properties. The examination of the turbidity, particle size, zeta potential, UV spectroscopy, and Fourier transform infrared spectroscopy indicated that the protein molecules were obviously aggregated, that the electrostatic interaction was weakened, that the hydrophobic interaction and β-sheet content was increased. The results showed that when KCl, CaCl 2 , and MgCl 2 were used to replace NaCl at 35, 10, and 5%, respectively, the gel properties reached the maximum. Practical applicationsThis study evaluated the effects of different types of sodium salt substitution on the structural properties of proteins and the structural properties of mixed myofibrillar protein and Flammulina velutipes protein gels. The results revealed that the mixed protein molecules apparently aggregated under different replacement of KCl, CaCl 2, and MgCl 2 (i.e., 35, 10, and 5%). The hydrophobicity and β-sheet content significantly increased, while the electrostatic interaction decreased, leading to enhanced mixed gel properties. The results indicated the different replacements of sodium salts could improve the gels characteristics, which may be a guide for the future production of low-salt meat products.

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“…Solubilization of myogenic fibrous protein from minced fish by water washing, pH shift, salt solution, and proline assistance was used to prepare minced fish (Y. Zhou & Yang, 2020). The gel of surimi made by the alkaline method was of good quality more suitable for freezing and preservation, and the addition of calcium chloride and citric acid improved the high lipid content and low yield of surimi (Y. Zhou et al., 2021; Y. Zhou & Yang, 2019). EW is one of the main components of surimi products and is commonly employed as a gelling agent to improve the gelling properties of surimi products.…”

Section: Applications Of Egg Protein Gelmentioning

confidence: 99%

“…The gel of surimi made by the alkaline method was of good quality more suitable for freezing and preservation, and the addition of calcium chloride and citric acid improved the high lipid content and low yield of surimi (Y. Zhou et al, 2021;Y. Zhou & Yang, 2019).…”

Section: 21mentioning

confidence: 99%

Modification methods and applications of egg protein gel properties: A review

Huang

et al. 2022

Comp Rev Food Sci Food Safe

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Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a dense three‐dimensional gel network structure, with a process influenced by protein concentration, pH, ion type, and strength. In addition, the gelation properties of EP can be altered to varying degrees by applying different treatment conditions to EP. Currently, modification methods for proteins include physical modification (heat‐induced denaturation, freeze–thaw modification, high‐pressure modification, and ultrasonic modification), chemical modification (glycosylation modification, phosphorylation modification, acylation modification, ethanol modification, polyphenol modification), and biological modification (enzyme modification). Pidan, salted eggs, egg tofu, and other egg products have unique sensory properties, due to the gel properties of EP. In accessions, EP has also been used as a new ingredient in food packaging and biopharmaceuticals due to its gel properties. This review will further promote EP gel research and provide guidance for its full application in many fields.

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Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage

Cited by 32 publications

References 44 publications

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Effect of partial substitution of NaCl by KCl , CaCl ₂ , and MgCl ₂ on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Modification methods and applications of egg protein gel properties: A review

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Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage

Cited by 32 publications

References 44 publications

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Effect of partial substitution of NaCl by KCl , CaCl 2 , and MgCl 2 on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Modification methods and applications of egg protein gel properties: A review

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Effect of partial substitution of NaCl by KCl , CaCl ₂ , and MgCl ₂ on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein