Effects of soybean phospholipids, ovalbumin, and starch sodium octenyl succinate on the mechanical, microstructural, and flavor properties of emulsified surimi gels

Yu, Jiao; Hong, Xiao; Xue, Yong; Xue, Changhu

doi:10.1016/j.lwt.2022.113260

Cited by 22 publications

(15 citation statements)

References 34 publications

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“…in Figure 5C. Similarly, Yu et al (36) also found this result in the flavor study of emulsified surimi gels. In a word, consistent with aldehydes, ACP-treated surimi gel samples undergo lipid oxidation, which promotes the formation of alcohols.…”

Section: Gc-ims Quantitative Analysissupporting

confidence: 68%

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Huang

Kong²,

Chen³

et al. 2023

Front. Nutr.

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The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technology in the food industry, is considered to have potential applications in maintaining and improving the flavor characteristics of surimi gels. In this study, the effect of ACP on snakehead surimi gels flavor at different treatment times was investigated by sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The results showed that ACP could better maintain and improve the original appearance and tissue state characteristics of surimi gels, scoring about 1–2 points higher than the ACP-untreated group. GC-IMS analysis demonstrated the obvious difference in the volatile organic compounds (VOCs) among the treatment groups. Specifically, the samples treated for 120 s with ACP exhibited the most unique aroma characteristics, which probably related to the highest thiobarbituric acid reactive substances values (73.28 μmol MDA/kg sample). Meanwhile, the reduced TCA-soluble peptides content indicated that ACP could inhibit protein degradation to maintaining the tissue state and flavor characteristics of the surimi gels. In conclusion, the advantages of ACP treatment, such as little damage to nutrients, and maximum retention of original sensory properties, provide new ideas for its application in the flavor characteristics of the snakehead surimi gels.

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Section: Gc-ims Quantitative Analysissupporting

confidence: 68%

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Huang

Kong²,

Chen³

et al. 2023

Front. Nutr.

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“…3, the gel strength of TW‐stabilised emulsified surimi gel (13.32 ± 1.19 N) is lower than that of the control group (16.66 ± 0.74 N; P < 0.05), which may be due to the weak interaction between surfactant‐stabilised emulsion droplets and protein gel network (Dickinson, 2012; Luo et al ., 2020). In contrast, the gel strength of emulsified surimi gel prepared with SC (17.85 ± 0.85 N) and OVA (18.50 ± 0.34 N) was slightly higher than that of the control group (16.66 ± 0.74 N; P > 0.05), which may be related to the enhancement effect of gel of protein‐stabilised droplets as active filler particles (Yao et al ., 2021; Yu et al ., 2022). The change trends of hardness, adhesiveness and chewiness were similar to those of gel strength ( P > 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…The preparation of emulsified surimi gel was based on the methods described in our previously published articles (Zhang et al ., 2020; Yu et al ., 2022). Frozen surimi (500 g) was thawed in a 4 °C refrigerator for 5 h before cutting it into small cubes (about 3 × 3 × 3 cm).…”

Section: Methodsmentioning

confidence: 99%

“…The frequency sweeps were performed within the range 0.1–150 rad s −1 at 1% strain (within the LVE region) to determine the frequency dependence of G ′ and G ″ according to the power law models shown in eqns (4) and (5). The quality factor (Q) is an index of gel viscoelastic characteristics, which is calculated according to eqn (6) to achieve uniform sample comparison and highlight the structural differences between different gel systems (Yu et al ., 2022).

G^{'} = G_{0}^{'} {normalω}^{n^{'}}

G^{″} = G_{0}^{″} {normalω}^{n^{″}}

Q = 2 π \frac{G_{0}^{'}}{G_{0}^{″}} \cdot {normalω}^{((), n^{'} goodbreak- n^{″})}

…”

Section: Methodsmentioning

confidence: 99%

“…This phenomenon has been ascribed to the fact that pre‐emulsified oil has smaller droplet size than non‐emulsified oil, whose incorporation contributes to the uniform distribution of oil droplets in the gel matrix and formation of dense protein network structure (Zhao et al ., 2014; Liu et al ., 2019a). Hence, several studies have indicated that various emulsion systems could be used as fat substitutes applied in emulsion‐type products, and the type of emulsifier used mainly affects the mechanical properties and microstructure of products (Jiang & Xiong, 2015; Yu et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

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Competitive adsorption of sodium caseinate or ovalbumin by Tween 80 impact the mechanical and microstructural properties of emulsified surimi gel systems

Hong

Xue

et al. 2023

Int J of Food Sci Tech

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This study first explored the competitive displacement of sodium caseinate (SC) and ovalbumin (OVA) by Tween 80 (TW) on the mechanical and microstructural properties of emulsified surimi systems. The interfacial tension of TW (8.02 AE 0.58 mN m −1 ) was significantly lower than that of SC (10.45 AE 0.62 mN m −1 ) and OVA (11.78 AE 0.69 mN m −1 ), and TW's addition significantly decreased the interfacial protein concentration in SC emulsion from 2.04 AE 0.18 to 1.31 AE 0.28 mg m −2 and OVA emulsion from 3.53 AE 0.04 to 2.51 AE 0.12 mg m −2 respectively (P < 0.05). The SC-and OVA-emulsified gels exhibited higher hardness, adhesiveness, chewiness, gel strength, equilibrium stress, recovery rate and quality factor (Q) than TW/SC-or TW/OVA-emulsified gels. Emulsion droplets are embedded in the gel matrix and evenly distributed in SC-, OVA-and SC/OVA-emulsified gel. However, in TW-, TW/SC-and TW/ OVA-emulsified gel, local phase separation occurs between aggregated protein particles and oil droplets, resulting in highly heterogeneous structures. This study provides a valuable reference for utilising compound emulsifiers in the surimi industry.

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Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions

Lin,

Cui,

Shi

et al. 2024

J Sci Food Agric

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BACKGROUNDHairtail (Trichiurus haumela) surimi exhibits poor gelation properties and a dark gray appearance, which hinder its utilization in high‐quality surimi gel products. The effect of Pickering emulsions stabilized by myofibrillar proteins (MPE) on the gel properties of hairtail surimi has been unclear. In particular, the impact of MPE under NaCl and KCl treatments on the quality of hairtail surimi gels requires further elucidation.RESULTSPickering emulsions stabilized by myofibrillar proteins and treated with NaCl or KCl (Na‐MPE, K‐MPE) were added to hairtail surimi in amounts of 10–70 g kg−1. The addition of 50 g kg−1 Na‐MPE and K‐MPE improved the gel strength, textural properties, whiteness, and water‐holding capacity (WHC) of hairtail surimi. The relative content of β‐turn and β‐sheet in the surimi gels increased and the relative content of random coils and α‐helix decreased with the addition of oil. The addition of Na‐MPE and K‐MPE did not affect the secondary structure of surimi gels but stimulated the gelation of hairtail surimi gels. Hairtail surimi containing K‐MPE demonstrated similar performance in terms of hardness, microstructure, and WHC compared with the addition of Na‐MPE.CONCLUSIONThe quality of hairtail surimi gels can be improved by the addition of Na‐MPE or K‐MPE. The K‐MPE proved to be an effective option for enhancing the properties of hairtail surimi gels at 50 g kg−1 to replace Na‐MPE. © 2024 Society of Chemical Industry.

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Effects of soybean phospholipids, ovalbumin, and starch sodium octenyl succinate on the mechanical, microstructural, and flavor properties of emulsified surimi gels

Cited by 22 publications

References 34 publications

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Competitive adsorption of sodium caseinate or ovalbumin by Tween 80 impact the mechanical and microstructural properties of emulsified surimi gel systems

Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions

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