Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase

Feng, Jianhui; A, Cao; Cai, Luyun; Gong, Lingxiao; Wang, Jing; Liu, Yongguo; Zhang, Yuhao; Lǐ, Jiànróng

doi:10.1016/j.lwt.2018.03.018

Cited by 54 publications

(37 citation statements)

References 30 publications

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“…These results showed that the addition of appropriate amounts of MTGase contributed to partial covalent cross‐linking between these non‐meat protein sources and MP through glutamyl‐lysine interactions. Consequently, MTGase may act as an effective and excellent agent in enhancing the cooking yield, gel strength, emulsifying properties, and thermal stability of heat‐induced MP/non‐meat protein gels and provides new potential opportunities to widen the utilization of these low‐cost functional ingredients in comminuted and restructured low‐salt/fat muscle foods (Feng et al., 2018; Santhi, Kalaikannan, & Malairaj, 2017). Similarly, Hemung and Chin (2013) and Hemung and Chin (2014) explored the effect of fish sarcoplasmic protein (SP) as a water‐holding agent on the properties of fish MP paste/gel mediated by MTGase.…”

Section: Modification Of Mpmentioning

confidence: 99%

“…Sodium chloride (NaCl) is one of the most widely used food additives, and it influences the gel formation of proteins and flavor releases in meat and meat products (Feng et al., 2018). However, strong evidence confirms that high dietary salt intake is connected with increased osteoporosis, kidney stones, hypertension, and cardiovascular diseases (Cruz et al., 2011).…”

Section: Modification Of Mpmentioning

confidence: 99%

“…During investigation of the influence of partial substitution of NaCl with chloride salts (KCl, CaCl 2 , and MgCl 2 ) on the gel properties of carp MP mediated by MTG, Feng et al. (2018) found that the efficiency of these chloride salts in the gel system was ranked KCl > MgCl 2 > CaCl 2 . The interactions of protein‐protein were stabilized due to the increase of hydration capacity of MP when adding these neutral salts, ultimately increasing the binding properties of MP molecules.…”

Section: Modification Of Mpmentioning

confidence: 99%

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Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

2020

Comp Rev Food Sci Food Safe

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Today, both consumers and food industry producers have exhibited an ever‐growing interest in improving and broadening the functional performance of proteins in food industry. Myofibrillar protein (MP) is mainly responsible for texture, yield and organoleptic characteristics of final meat products. To increase functional properties of MP, technological and nutritional improvement of MP is needed to modify its structure and functionalities. Considerable approaches, including additives, oxidation treatments, and novel food processing technologies, have been utilized to modify its functional properties to manufacture acceptable meat products with lower cost and more desirable nutritional characteristics. However, a comprehensive summary of structural and functional changes of MP in response to different modification strategies is still lacking. Hence, in this review paper, our main goal is first to provide an overview of the functional characteristics of MP. Then, this review will mainly discuss the current knowledge on the functional changes of MP caused by various modification methods and will present some examples of previous works and recent progress. Finally, future outlooks are presented to tailor the manufacture of functionality enhanced and value‐added muscle‐based products and enable modified MP can be applied as a novel meat ingredient in food industry.

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Section: Modification Of Mpmentioning

confidence: 99%

Section: Modification Of Mpmentioning

confidence: 99%

Section: Modification Of Mpmentioning

confidence: 99%

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Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

2020

Comp Rev Food Sci Food Safe

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“…Nilai kekerasan dan deformasi galantin bandeng dipengaruhi oleh beberapa faktor di antaranya tingkat kesegaran bahan baku ikan bandeng yang digunakan, bahan tambahan yang digunakan untuk adonan seperti pati atau tepung terigu serta dapat dipengaruhi oleh proses pengolahan khususnya pemanasan. Hal tersebut didukung dengan pernyataan Feng et al (2018) bahwa pembentukan gel dari protein miofibril dipengaruhi oleh beberapa faktor psikokimia, teknologi pengolahan dan bahan lainnya selama proses pengolahan. Tingkat kesegaran bahan baku ikan yang digunakan merupakan faktor pertama dari kualitas tekstur produk yang dihasilkan, semakin segar ikan yang digunakan semakin tinggi kekuatan gel yang dihasilkan karena komponen protein (aktin dan miosin) yang berperan penting dalam pembentukan gel masih tersedia baik dalam kuantitas maupun kualitasnya.…”

Section: Tekstur Galatinunclassified

“…Pemanasan termasuk salah satu faktor penentu tekstur produk yang dihasilkan, karena pemanasan inilah kandungan air bebas maupun yang terikat pada komponen bahan pangan seperti pada protein lama kelamaan akan menguap sehingga pada level atau titik tertentu bahan pangan menjadi lebih kenyal karena hilangnya kemampuan mengikat air salah satu bahan pangan seperti protein maupun karena proses penguapan kandungan air oleh proses pemanasan. Feng et al (2018) menjelaskan tingkat elastisitas protein miofibril ikan dengan nilai G' , peningkatan nilai G' meningkat pada suhu 35 menjadi 46°C dan kemudian semakin meningkat secara signifikan mulai suhu 46°C dan mencapai puncaknya pada suhu 60°C.…”

Section: Tekstur Galatinunclassified

Nutrition Profile and Quality of Milkfish Galantine Added By Different Type and Concentration of Liquid Smoke

et al. 2018

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Galantin milkfish is one of the fish diversification products that can be used as a source of nutrition for the community with the specific appearance. To increase the level of product acceptance mainly aroma, liquid smoke is added as a flavoring agent that is safe to consume. This study aimed to determine the effect of the addition of different types of liquid smoke with appropriate concentrations on nutritional profiles (amino acids and fatty acids) and the quality (proximate and hedonic) of galantin milkfish. Experimental design of factorial was used in this research with three different types of liquid smoke, namely redestilation (R), filtration (F), and microencapsulation (M). The concentrations of the three types of liquid smoke usedwere 1% (1), 2% (2), and 3% (3) respectively. The results showed that the influence of the three types of liquid smoke and different concentrations significantly affected the profile of amino acids, fatty acids, moisture content, protein, fat, carbohydrates, energy and hedonic values of milkfish galantin (p<0.05). The dominant amino acid in the product was glutamic acid, while the highest EPA and DHA contents were respectively in F1 and M1 treatments. Water content of milk fish galantin was 69.82% -72.75%, protein 14.56% -16.73%, fat 4.03% -6.14%, ash 1.62% -2.84%, carbohydrates 2.86% -3.58%, and energy 111.55-138.90 Kal/100 g. The<br />results of the hedonic analysis showed that all the products produced were favored by the panelists.

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Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance

Xiao

et al. 2023

Food Bioengineering

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Meatballs are manufactured with great craftsmanship, but the brittle quality of meatballs is not resistant to frozen storage, which limits the large‐scale promotion of meatballs for transportation. Meanwhile, the ‘brittle mechanism’ of meatballs is still unclear and it is difficult to solve the scientific problem of brittle quality loss of meatballs from the root. This study revealed the mechanism underlying the brittleness of pork meatballs gel. In this study, the rheological properties, textural quality, molecular forces and microstructure of meatballs were characterized using fresh meat (FsM group), ambient meat group, frozen meat group, and ground meat group. The results showed that the FsM group presented better sensorial characteristics. The rheological properties of the FsM group exhibited higher storage modulus (G′) and loss modulus (G″), indicating better viscoelastic properties. The results of textural determination reflected that the FsM group showed improved brittleness quality and the brittleness was supported by hydrophobic interactions and disulfide bonds. The FsM group with good brittleness quality formed a ‘large cavity’ microstructure. The correlations analysis revealed a correlation between the texture properties of meatballs and their protein molecular forces. Our findings clearly provide new insights into the mechanism underlying the brittleness of meatballs.

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Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase

Cited by 54 publications

References 30 publications

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

Nutrition Profile and Quality of Milkfish Galantine Added By Different Type and Concentration of Liquid Smoke

Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance

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