Heat‐induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model

Abstract

In order to elucidate the substantial effect and underlying mechanism of endogenous collagen on the texture development of fish balls, the structural and gelling properties of eel muscle collagen (EMC) under different heat treatments, as well as their effects on texture of eel ball, were investigated. EMC resulted in significant improvement of eel ball texture via gelling ability, filler effect, and interaction with starch. Under mild heating below 90°C for 30 min, the structural and physicochemical changes of EMC varied gradually, resulting in improved storage modulus of starch‐containing myofibrillar gel, a mimic of eel ball. However, overheating (100°C, 30 min) induced EMC degradation and significantly decreased the gel formation and the improvements in textural properties. Supplementation of EMC to eel balls significantly improved its gel strength, springiness, cohesiveness, and chewiness, as well as uniformity and tightness of the microstructure. These results suggest the texture development of eel ball can be regulated by heat‐induced structural changes, as well as structure–function relationship of collagen, compared with previous studies on myofibrillar proteins and exogenous gelatin; and they may provide texture‐related insights to the quality control of fish balls and diverse heat‐treated products of surimi containing collagen.

Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern

“…Moreover, the gel strength of treatment at 100 °C for 60 min was close to that of heating at 110 °C for 5 min, which were both higher than that of heating at 120 and 125 °C for 2 min, indicating that the temperature having a more severe effect on the gel strength in the surimi gel than that of the heating time. Apparently, high temperature had a negative effect on the gel strength, which was consistent with previous studies reporting that the gel strength of fish ball was significantly reduced under heat‐treatment at 100 °C for 30 min (Wang et al ., 2022). Zhang et al .…”

Characteristics and processing of canned Amazon River prawn (Macrobrachium amazonicum) in Amazon sauce

“…Performed 60 days after sterilization only in the prawns, using a texturometer CT3 4500 -Texture Analyzer (Brookfield), and also a cylindrical probe TA11/1000, 25.4 mm in diameter, previously calibrated (Jo et al, 2021). The second segment (Nunak & Schleining, 2011) of 10 samples from each cooked shrimp treatment was highlighted in a homogeneous cubic shape with an 8 mm edge, the pre-test velocity was 2 mm/s, the test velocity 0.2 mm/s and the post-test velocity 10 mm/s test, trigger force was set to 0.5 g (Impaprasert et al, 2017), compression was 50% (4 mm) (Impaprasert et al, 2017;Wang et al, 2022), all at room temperature (25 °C). Texture variables (hardness, cohesiveness, springiness, adhesiveness, gumminess, and chewiness) were calculated as described by Bourne (2002) and Etemadian et al (2011).…”

Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles

“…Furthermore, it can modulate the nutritional value of fish, impacting the bioavailability of critical nutrients such as fatty acids and vitamins ( Quitral et al, 2006 ; Tsoupras et al, 2022 ). This processing also prompts alterations in the tertiary and quaternary structures of proteins, which may affect their digestibility and the profile of available amino acids ( Wang et al, 2021a ). The implications of thermal processing for protein integrity represent a pivotal research domain with significant health-related consequences.…”