Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen‐stored longtail southern cod (<i>Patagonotothen ramsayi</i>) fish mince gel

Zhang, Nana; Yang, Ning; Yu, Wanying; Jin, Zheng; Jiang, Pengfei; Yu, Chenxu; Dong, Xiuping

doi:10.1111/jtxs.12657

Cited by 11 publications

(14 citation statements)

References 44 publications

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“…LF‐NMR can be used to evaluate water distribution and mobility within the food. Water in snakehead fish had different degree of binding with protein, so there are different mobility and distribution area (Cheng et al, 2019; Zhang et al, 2021). Three peaks were observed in Figure 4, which representing three different types of water in fish: T 21 (0–10 ms), T 22 (10–100 ms), T 23 (100–1,000 ms) represent bound water, immobilized water, and free water respectively.…”

Section: Resultsmentioning

confidence: 99%

The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles

Huang

Liu

Zhang

et al. 2023

Journal of Texture Studies

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In this study, we investigated the effect of trehalose in concert with NaCl on the flesh of snakehead fish that had undergone freeze-thaw cycles. Four groups of treatments were compared in this study, including distilled water, 3% NaCl, antifreeze (4% wt/vol) with 3% NaCl, and 4% trehalose (wt/vol) with 3% (wt/vol) NaCl. The results showed that the addition of 4% trehalose (wt/vol) with 3% (wt/vol) NaCl reduced the cracks between muscle fibers and the pores on muscle fiber bundles caused by freeze-thaw cycles during frozen storage of snakehead fish, thus reducing mechanical damage to the fish tissue structure. Moreover, the treatment was able to reduce the thawing loss of snakehead fillets, reduce cooking loss, and help maintain the color of the fish. Further, 4% trehalose (wt/vol) + 3% (wt/vol) NaCl (T) could slow down the reduction of hardness, elasticity, and chewiness of fish fillets during frozen storage. This study provides a theoretical basis for reducing the freeze-thaw cycle on the quality changes of snakehead fish during transportation and marketing.freeze-thaw cycles, microstructure, myofibrillar protein content, snakehead fish, trehalose, water-holding capacity | INTRODUCTIONSnakehead (Channa argus) is an important freshwater fish in China with a wide market due to its adaptability, fast growth, high protein, and low-fat characteristics (Cao et al., 2020;Song, Munian, Abd Rashid, & Bhassu, 2013). Currently, snakehead fish are mainly processed and marketed as fresh fish. With the improvement in living standards, frozen snakehead filets have become a high-quality choice for prepared foods due to their tender meat and high protein content (Hongmanee, Wongmaneeprateep, Boonyoung, & Yuangsoi, 2022;Sinh, Navy, & Pomeroy, 2014). Temperature fluctuations during frozen storage and distribution can lead to repeated freezing and thawing of frozen filets (Ali et al., 2015), a process that inevitably results in damage to the tissue structure of the fish, which in turn reduces the water-holding capacity (WHC) of the product and affects its quality (Zhang, Li, Diao, Kong, & Xia, 2017). To suppress the effect of temperature fluctuations on the quality of frozen fish fillet products, in addition to controlling temperature changes during frozen storage, products can be added with cryoprotectants (Nikoo, Benjakul, & Rahmanifarah, 2016;Tan, Ding, Yang, & Xie, 2022). It has been shown that salting can promote the recovery of tuna meat microstructure and optimized salting can achieve enhanced WHC, high yield, and good freezing stability .Carbohydrates have also been widely used as cryoprotectants, including cellobiose (Tan et al., 2022), kappa-carrageenan oligosaccha-

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Section: Resultsmentioning

confidence: 99%

The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles

Huang

Liu

Zhang

et al. 2023

Journal of Texture Studies

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“…The multiplication of hardness × cohesiveness × springiness gives chewiness, assessing the easiness of chewing the surimi in the human mouth [34]. Generally, higher values of gel strength and texture properties indicate stronger gel and the changing trends of textural properties are usually consistent with the gel strength results [31,32].…”

Section: Gel Strength and Textural Properties Of The Gel Samples As A...mentioning

confidence: 93%

Improvement of Surimi Gel from Frozen-Stored Silver Carp

Yang,

Yu,

Dong

et al. 2024

Gels

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Silver Carp (SC) is an under-utilized, invasive species in North American river systems. In this study, the synergistic effects of manufactured Microfiber (MMF), Transglutaminase (TG), and chicken skin collagen (CLG)) to enhance surimi gel quality from frozen SC were studied. The gel strength, textural properties, rheological properties, water-holding capacity (WHC), water mobility, microstructure, and protein composition of the gel samples were determined to assess the impact of the additives individually and synergistically. The results suggested that TG had the most pronounced effect on the surimi gel properties by promoting protein cross-linking. Synergistic effects between TG, MMF, and CLG can bring effective gel property enhancement larger than the individual effect of each additive alone. With the established response-surface models, the combination of CLG and MMF can be optimized to produce surimi gels with less TG but comparable in properties to that of the optimal result with high TG usage. The findings of this study provided a technical foundation for making high-quality surimi gel products out of frozen-stored SC with synergistic utilization of additives, which could serve as guidelines for the industrial development of new surimi products.

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“…Therefore, a number of exogenous additives were applied in surimi‐based products to improve the gel properties, such as non‐muscle protein (Fowler & Park, 2015), starch (Mi et al, 2019) and hydrophilic colloid (Chen et al, 2020). Microbial transglutaminase (MTGase) can promote cross‐linking between the proteins by isopeptide bond and is widely applied to surimi‐based products to improve the gel properties because of its low cost, high efficiency, and safety (Cao et al, 2021; Miwa, 2020; Zhang et al, 2021). However, MTGase could also decrease in the gel strength, due to excessive cross‐linking and weak gel structure.…”

Section: Introductionmentioning

confidence: 99%

Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel

Zhong

Wang

Tian

et al. 2023

Journal of Texture Studies

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The objective of this study was to investigate effects of anthocyanins (AC) and microbial transglutaminase (MTGase) on the physicochemical properties of surimi gels from silver carp. The addition of AC and MTGase significantly increased gel strength and water holding capacity (WHC) of surimi gels, but the effect of MTGase was much stronger (p < .05). There were the highest gel strength, storage modulus (G′) and WHC with 0.1 g/100 g AC and 0.4 g/100 g MTGase, while they were higher than that with AC or MTGase alone. AC promoted the cross‐linking mainly by covalent and non‐covalent bonds in surimi gels, while MTGase did mainly through covalent bonds. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) confirmed the results of gel strength, WHC, chemical interactions and G′ of surimi gel or paste with AC and MTGase. In general, AC and MTGase could synergistically improve the physicochemical properties of surimi gels and potentially enhance the quality of surimi‐based product from silver carp.

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Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen‐stored longtail southern cod (Patagonotothen ramsayi) fish mince gel

Cited by 11 publications

References 44 publications

The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles

The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles

Improvement of Surimi Gel from Frozen-Stored Silver Carp

Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel

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