Effects of microwave combined with conduction heating on surimi quality and morphology

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

doi:10.1016/j.jfoodeng.2018.01.021

Cited by 102 publications

(47 citation statements)

References 47 publications

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“…Reactive sulfhydryl groups can interact with aldehydes to give dithioacetals in biological tissues. The change in conformation of proteins influences their flavor‐binding affinity because of the modification of the available adsorbing sites . As described herein, the unfolding and aggregation of proteins occurred simultaneously during the heating process, and the protein unfolding played an important role in the increase in surface hydrophobicity after 0–30 min of heating at 40 °C and 0–5 min of heating at 90 °C (Fig.…”

Section: Resultsmentioning

confidence: 63%

“…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 .…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 63%

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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“…Therefore, fish nuggets exhibited higher hardness compared with surimi nugget because of lower protein content of surimi. Cao et al () studied the effect of combination of traditional water bath and microwave heating on surimi gel strength. They reported microwave heating during the second step of heating improved the gel strength which could be related to the fact that more cross‐linking S‐S bonds, consequently more compact network structure.…”

Section: Resultsmentioning

confidence: 99%

Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

Moosavi‐Nasab

Asgari

Oliyaei

2019

Food Science & Nutrition

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The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish (Scomberiodes commersonnianus) during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable acidity, peroxide, and TBA values for fish nuggets were significantly higher than surimi nuggets during frozen storage (p < .05). Moreover, the textural properties of the products exhibited more firmness of surimi nuggets before cooking compared with fish nuggets (p < .05) and more firmness of fish nuggets after cooking compared with surimi one (p < .05). Furthermore, surimi nuggets were lighter and had lower total bacterial counts rather than fish nuggets during frozen storage (p < .05). SDS‐PAGE of the samples during storage exhibited more intensity of the bands related to α‐actinin, actin, and β‐tropomyosin in surimi nuggets compared with that for fish nuggets. Moreover, the sensory evaluation showed that acceptability of surimi nuggets was more than that for fish nuggets after frozen storage. These results showed that surimi nuggets had higher quality indicators rather than fish nuggets.

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“…Several recently published studies have demonstrated that combining two or several preservation methods or strategies of thermal treatments can significantly improve the quality of treated products [ 28 , 33 , 38 , 39 , 40 ]. For example, recent studies showed that the combination of a water bath and microwave heating achieved better results, giving a surimi gel of higher quality than that heated with the traditional water bath alone [ 30 , 41 ].…”

Section: Cooking Methods Used In Households and Seafood Industrymentioning

confidence: 99%

Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications

Hassoun

Heia

Lindberg

et al. 2020

Foods

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Cooking is an important processing method, that has been used since ancient times in order to both ensure microbiological safety and give desired organoleptic properties to the cooked food. Fish and other seafood products are highly sensitive to thermal treatments and the application of severe heat can result in negative consequences on sensory and nutritional parameters, as well as other quality attributes of the thermally processed products. To avoid such undesired effects and to extend the shelf life of these perishable products, both the heat processing methods and the assessment techniques used to monitor the process should be optimized. In this review paper, the most common cooking methods and some innovative ones will first be presented with a brief discussion of their impact on seafood quality. The main methods used for monitoring heat treatments will then be reviewed with a special focus on spectroscopic techniques, which are known to be rapid and non-destructive methods compared to traditional approaches. Finally, viewpoints of the current challenges will be discussed and possible directions for future applications and research will be suggested. The literature presented in this review clearly demonstrates the potential of spectroscopic techniques, coupled with chemometric tools, for online monitoring of heat-induced changes resulting from the application of thermal treatments of seafood. The use of fluorescence hyperspectral imaging is especially promising, as the technique combines the merits of both fluorescence spectroscopy (high sensitivity and selectivity) and hyperspectral imaging (spatial dimension). With further research and investigation, the few current limitations of monitoring thermal treatments by spectroscopy can be addressed, thus enabling the use of spectroscopic techniques as a routine tool in the seafood industry.

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Effects of microwave combined with conduction heating on surimi quality and morphology

Cited by 102 publications

References 47 publications

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

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

Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications

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