Gelation of barramundi (<i>Lates calcarifer</i>) minced muscle as affected by pressure and thermal treatments at low salt concentration

Truong, Binh Q.; Buckow, Roman; Nguyen, Minh H.; Furst, John

doi:10.1002/jsfa.8242

Cited by 9 publications

(7 citation statements)

References 33 publications

(80 reference statements)

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“…Most of the water loss during cooking was from the juice expelled by protein denaturation. Changes in muscle protein solubility represent an increase in protein denaturation, as the solubility decreases due to the formation of insoluble protein aggregates that cannot be extracted (Truong, Buckow, Nguyen, & Furst, 2017). It has been reported that significant differences were detected in the effects of cooking methods on the solubility of total proteins of treated samples (Dai et al ., 2014).…”

Section: Discussionmentioning

confidence: 99%

Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks

Song

Huang

et al. 2021

Int J of Food Sci Tech

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This study aimed to investigate the influence of different wet heating methods (SC: steam cooking; BC: boiling cooking) on the water distribution, microstructure and protein denaturation of pork steaks. Results showed that SC increased the proton relaxation intensity (T1 and T2) and the amount of immobilized water, but decreased the amount of free water compared with BC treatment. Proton density images showed that the red area was more in SC treatment than BC treatment. Muscle volume contraction and microstructure destruction in SC treatments were lower than that of BC treatments. Meanwhile, SC had higher protein solubility, but lower surface hydrophobicity as compared with BC. Additionally, pork steaks containing salt cooked by the same heating method had higher water mobility than those of without salt. Moreover, salting process aggravated the swelling of muscle fibre structure and protein denaturation.

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Section: Discussionmentioning

confidence: 99%

Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks

Song

Huang

et al. 2021

Int J of Food Sci Tech

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“…Salt‐soluble protein content indicates the degree of myofibrillar protein denaturation and aggregation 23 . In general terms, HPP pretreatment decreased salt‐soluble protein content in comparison with non‐treated samples (Fig.…”

Section: Resultsmentioning

confidence: 92%

“…The freeze‐driven weight loss reductions observed after HPP pretreatment have been related to the protein structural changes induced by pressure 13 . In this regard, several authors observed muscle compaction and protein gelation in micrographs of HPP‐treated fish samples, 4,6,23 which could lead to the muscle displaying better water retention ability 6 …”

Section: Resultsmentioning

confidence: 99%

High‐pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze‐driven weight losses with minimal quality changes

2020

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BACKGROUND This research evaluates the application of high‐pressure processing (HPP) before freezing to reduce weight loss related to thawing and cooking of frozen albacore steaks (Thunnus alalunga) with a minimal impact on fish quality (color, texture, soluble protein, lipid oxidation). Albacore steaks were HPP pretreated (200, 250, and 300 MPa for 0, 2, 4 and 6 min), frozen (−20 °C, 5 m s−1), thawed (4 °C; 24 h), and then analyzed. RESULTS At lower pressures (200 MPa) there was a clear effect of pressurization time on most of the fish quality parameters tested (thawing loss, L* value, b* value, ΔE, adhesiveness, springiness, salt‐soluble protein content), whereas at higher pressures (300 MPa) similar changes took place independently of the pressurization time. High‐pressure processing had no impact on lipid oxidation . A pressure of 200 MPa applied for 6 min decreased thawing, cooking, and total weight losses (53.7%, 55.4%, and 51.0% lower than the frozen control, respectively) although it led to noticeable changes in color. A pressure of 200 MPa applied for 2 min decreased thawing, cooking, and total weight losses by 23.2%, 44.0% and 33.7% with respect to the frozen control, respectively, with only minor changes in color. CONCLUSION High‐pressure processing pretreatment could be a promising tool for reducing weight loss in frozen fish when HPP conditions are properly selected. A pressure of 200 MPa applied for 2 min could be a good compromise treatment, cutting thawing and cooking losses in albacore, and reducing HPP‐mediated color alterations and the related possible consumer rejection. © 2020 Society of Chemical Industry

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“…High pressure causes protein denaturation with increased pressure and temperature. [11,30] The reason for this is that the combination of pressure and heat improve the efficiency of protein aggregation and gelation and lead to heat-induced helix-coil transition. [31] Thus, here, excessive temperature resulted in the weakening of molecular interactions and the destruction of the network structure in gels.…”

Section: Instrumental Texturementioning

confidence: 99%

Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature

Wei

Wang

et al. 2019

International Journal of Food Properties

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Effects of different temperatures (20-60°C) on gel characteristics, rheology, and protein conformations of pork batters produced by high pressure prior to heating were studied. Cooking yield of batters produced by high pressure was significantly higher than that by heat-only; however, L* values were not significantly different. Highest yield, hardness, springiness, chewiness, and G' values were observed in batters made by high pressure at 20°C and 30°C. α-helix structure was significantly decreased, with significantly increased β-sheet, β-turn, and random coil structures at 20-40°C. Pork batter thermal gel quality can be improved using high pressure at 20°C and 30°C before heating at 80°C for 25 min.

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Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration

Abstract: P-C treatment can reduce salt concentration added to barramundi gels to 10 g kg . P-S and P-C treatment can result in higher mechanical and functional properties of barramundi gels at conventional salt concentration (20 g kg ) as compared to HI gels. © 2017 Society of Chemical Industry.

Cited by 9 publications

References 33 publications

Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks

Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks

High‐pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze‐driven weight losses with minimal quality changes

Thermal gel properties and protein conformation of pork batters as affected by high pressure and temperature

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