Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

Jiao, Xidong; Cao, Hongwei; Fan, Daming; Huang, Jianlian; Zhao, Jianxin; Yan, Biao; Zhou, Wenguo; Zhang, Wenhai; Ye, Weijian; Zhang, Hao

doi:10.1016/j.foodhyd.2019.03.017

Cited by 104 publications

(76 citation statements)

References 46 publications

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“…In LF‐NMR technology, the different properties and contents of water in samples can be quickly and accurately detected based on differences in relaxation time. Therefore, water molecules can be used as probes to study the internal physical properties of samples (Chen et al., 2017; Jiao et al., 2019).…”

Section: Evaluation Methods Of Antifreeze Activitymentioning

confidence: 99%

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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Growth of ice crystals can cause serious problems, such as frozen products deterioration, road damage, energy losses, and safety risks of human beings. Antifreeze peptides (AFPs), a healthy and effective cryoprotectant, have great potential as ice crystal growth inhibitors for a variety of frozen products. In this review, methods and technologies for the production, purification, evaluation, and characterization of AFPs are comprehensively summarized. First, this review describes the preparation of AFPs, including the methods of enzymatic hydrolysis, chemical synthesis, and microbial fermentation. Next, this review introduces the major methods by which to evaluate AFPs’ antifreeze activity, including nanoliter osmometer, differential scanning calorimetry, splat‐cooling, the biovaluation model, and novel technology. Moreover, this review presents an overview of the molecular characteristics, structure–function relationships, and action mechanisms of AFPs. Furthermore, advances in the application of AFPs to frozen food, including frozen dough, meat products, fruits, vegetable products, and dairy, are summarized and holistically analyzed. Finally, challenges of AFPs and future perspectives on their use are also discussed. An understanding of the production, structure–function relationships, mechanisms and applications of AFPs provides inspiration for further research into the use of AFPs in food science and food nutrition applications.

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Section: Evaluation Methods Of Antifreeze Activitymentioning

confidence: 99%

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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“…The heating process is crucial to the production of surimi products, since both temperature and heating rate can affect their gel strength and elasticity . Traditional surimi products undergo a two‐step heating process in a water bath: the first step involves the crosslinking of MPs at around 40 °C; this is followed by a second step involving protein aggregation at a higher temperature of 90 °C . Heating can induce denaturation and unfolding of muscle proteins, with subsequent aggregation and conformational changes in the secondary and tertiary structures, leading to changes in flavor adsorption properties.…”

Section: Introductionmentioning

confidence: 99%

Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

Wang

Zhao

et al. 2019

J Sci Food Agric

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BACKGROUND: The present study investigated the effect of two-step heat treatments on the structure of grass carp myofibrillar proteins (MPs) and their binding ability for selected aldehydes (hexanal, heptanal, octanal and nonanal). RESULTS: Within 30 min of the first heating step at 40 ∘ C and 5-10 min of the second heating step at 90 ∘ C, the enhancement of the flavor-binding ability was likely explained by the increases in surface hydrophobicity and total sulfhydryl content due to the unfolding of secondary structures of MPs through exposure of hydrophobic amino acids and sulfhydryl groups. Nevertheless, lengthy heating at 90 ∘ C accelerated the aggregation of unfolded MPs and reduced the hydrophobic bonding sites, thus weakening the hydrophobic interactions and decreasing the resultant binding ability of MPs with aldehydes.CONCLUSION: The binding ability of aldehydes to MPs was found to be strongly influenced by changes in protein structure and surface during the two-step heating process. The results provided insight into improving the flavor characteristics of freshwater fish surimi products.

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“…Textural parameters (hardness and elastic) were calculated using dedicated software to estimate the texture of surimi balls. All examination were determined using a TA39 columnar plunger probe, and measurement parameters were described in the following: pretest speed, 1 mm/s; test speed, 1 mm/s; return speed, 2 mm/s; target mode, strain; target value, 25%; and trigger force, 5 g. For each sample, at least five measurements were obtained for each treatment (Jiao et al., 2019).…”

Section: Methodsmentioning

confidence: 99%

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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Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

Cited by 104 publications

References 46 publications

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

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

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