Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase

Guo, Xiujin; Shi, Liu; Xiong, Shanbai; Hu, Yang; You, Juan; Huang, Qilin; Yin, Tao

doi:10.1016/j.lwt.2018.09.050

Cited by 45 publications

(34 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pseudo‐color images of surimi gels made by blending were also of a light‐yellow color. However, a few aggregates with brighter yellow color (highlighted by red circles) were noticed in the images, indicating higher content of immobilized and/or free water in local areas . Upon heating the unfolded myofibrillar proteins aggregate to form a three‐dimensional gel network which entraps water and other ingredients .…”

Section: Resultsmentioning

confidence: 99%

“…Magnetic resonance imaging (MRI) was applied to analyze water distribution of surimi gel by using a nuclear magnetic resonance (NMR) analyzer (20–25, Niumag Co., Ltd, Shanghai, China). Spin echo sequence was set with the main following parameters according to the method of Guo et al : echo time (TE) and repetition time (TR) of 20 and 500 ms, respectively, field of view (FOV) of 80 mm × 80 mm, slice width and gap of 3.0 and 2.0 mm, respectively. Coronal plane of the surimi gel was chosen for acquiring proton density weighted image.…”

Section: Methodsmentioning

confidence: 99%

“…Magnetic resonance imaging (MRI) was applied to analyze water distribution of surimi gel by using a nuclear magnetic resonance (NMR) analyzer (20-25, Niumag Co., Ltd, Shanghai, China). Spin echo sequence was set with the main following parameters according to the method of Guo et al 22…”

Section: Magnetic Resonance Imaging (Mri) Detectionmentioning

confidence: 99%

“…However, a few aggregates with brighter yellow color (highlighted by red circles) were noticed in the images, indicating higher content of immobilized and/or free water in local areas. 22,28,29 Upon heating the unfolded myofibrillar proteins aggregate to form a three-dimensional gel network which entraps water and other ingredients. 2 The gels made by shearing formed denser and more uniform gel networks (Fig.…”

Section: Water Distributionmentioning

confidence: 99%

See 3 more Smart Citations

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Liu

Shi

et al. 2019

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

BACKGROUND Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi‐based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated. RESULTS Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis. CONCLUSION Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three‐dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Magnetic Resonance Imaging (Mri) Detectionmentioning

confidence: 99%

Section: Water Distributionmentioning

confidence: 99%

See 2 more Smart Citations

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Liu

Shi

et al. 2019

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

show abstract

“…Vacuum freeze-drying is a low-temperature dehydration process which involves freezing the food product, lowering air pressure, and then removing the water by sublimation [5]. In the recent years, vacuum freeze-drying technology has been used increasingly for protein foods including sh llet [6], meat [7], krill [8], milk [9], surimi, and seafoods [10]. Functionality and nutrition of proteins are able to be well maintained, attributing to the low temperature throughout the drying process [5].…”

Section: Introductionmentioning

confidence: 99%

Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

Niu

Zhao

Guo

et al. 2019

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

Fish protein powders were produced from silver carp myo brillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. e myo brillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic uorescence while the decrease of the Ca 2+ -ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. e spray-dried sh protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. e micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. us, the two drying methods can be used to manufacture sh protein powders with varied molecular structures and functionalities.

show abstract

Freeze‐Drying

Waghmare,

Kumar,

Panesar

2024

Freeze Drying of Food Products

View full text Add to dashboard Cite

Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase

Cited by 45 publications

References 15 publications

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

Freeze‐Drying

Contact Info

Product

Resources

About