Historical Review of Surimi Technology and Market Developments

Park, Jae W.

doi:10.1201/b16009-6

Cited by 74 publications

(111 citation statements)

References 2 publications

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“…In this state, hydrophobic interactions and disulfide bonds are involved (Savadkoohi et al 2013) as the polypeptide chains unfold its helical structure and expose its inner surface to the surrounding aqueous environment in order to reduce the randomness and increase the stability of the system. At relatively higher temperature (>50°C), the extent of protein unfolding increases which in turn enhances such interactions, corresponding to a 3D elastic gel network (Lanier et al 2005).…”

Section: Storage Modulusmentioning

confidence: 99%

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Hashemi

Jafarpour

2015

J Food Sci Technol

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Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G′) of control sample faced a substantial slop from 10°C to 58°C, corresponding to the lowest magnitude of G′ at its gelling point (~58°), but completed at around 70°C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42°C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90°C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

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Section: Storage Modulusmentioning

confidence: 99%

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Hashemi

Jafarpour

2015

J Food Sci Technol

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“…This fact is probably a consequence of the greater interaction among proteins-water-ingredients. In addition, in proteins of cold water species, such as hake, pre-gelation occurs at low temperatures after salt-induced solubilisation due to the endogenous transglutaminase activity present in the muscle (LANIER;CARVAJAL;YONGSAWATDIGUL, 2005). After the setting process, the water is bound in a protein-protein net that constitutes the gel.…”

Section: Colour Measurementmentioning

confidence: 99%

Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

2013

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Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p > 0.05) was detected during storage.

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“…And during cooling, the gradual increase suggested that slow continued hydrogen bonds occurred, which was important in stabilization of bound water and increasing gel strength by their great numbers (Lanier et al, 2013;Sun & Arntfield, 2011).…”

Section: Rheological Properties Of Myofibril Solutions During Heatingmentioning

confidence: 99%

“…The heat-induced gelation was associated with the formation of sufficient intermolecular protein bonds such as hydrogen bonds, ionic linkages, hydrophobic interactions and covalent bonds (Lanier, Yongsawatdigul, & CarvajalRondanelli, 2013). The formation of heat-induced gels is a complex thermodynamic process that is related to the muscle sources and types and different cooking conditions such as temperature, pH, protein concentrations and ionic strength (Lanier et al, 2013) and most of the researches focused on the study of myosin heat-induced gelation.…”

Section: Introductionmentioning

confidence: 99%

“…The typical myofibrillar proteins which could participate in the gelation were myosin, actin, actomyosin, the fragments of myofibrils and myofibrils (Lanier et al, 2013;Lesiów & Xiong, 2001;Xiong, 2000). The mechanics of gelation of myosin molecules was clear in previous studies (Sharp & Offer, 1992), while the mechanics of gelation of myofibrils was not reported.…”

Section: Introductionmentioning

confidence: 99%

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The mechanics of formation of heat-induced myofibrillar protein gel from rabbitpsoas major

Wei

Cui

Jamali

et al. 2016

CyTA - Journal of Food

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(2017) The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major, CyTA -Journal of Food, 15:2, 181-190, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 The present study was designed to analyze the formation mechanics of heat-induced myofibrillar gels from rabbit psoas major at 0.6 mol/L KCl (pH 6.5) and 0.2 mol/L KCl (pH 6.0; n = 3). Morphological structure changes were observed using phase-contrast microscopy, transmission electron microscopy, scanning electron microscopy (SEM) and gel properties were determined through water-holding capacity (WHC), gel strength and dynamic rheological test. The results revealed that myofibrillar filaments aggregated and formed larger oligomers by side-by-side interactions when heated from 25 to 65°C. In higher ionic strength at higher pH, the filaments formed a more compact homogeneous network structure and the G′ value was much lower with higher WHC and gel strength, suggesting that the myofibril gel properties could be described by ΔG′. Based on the present study, it is suggested that the desired structural and textural attributes of myofibril gel can be manipulated by temperature, ionic strength and pH.El mecanismo de la formación de gel proteínico miofibrilar inducido con calor de psoas mayor de conejo RESUMEN El presente estudio se diseñó para analizar la formación de los mecanismos de geles miofibrilares inducidos con calor de psoas mayor de conejo (PM) a 0,6 mol/L de KCl (pH 6,5) y 0,2 mol/L de KCl (pH 6,0) (n=3). Se observaron cambios en la estructura morfológica utilizando microscopio de contraste de fase, microscopio electrónico de transmisión (TEM) y microscopía electrónica de barrido (SEM), además se determinaron las propiedades del gel examinando la capacidad de retención de agua, la resistencia del gel y el ensayo reológico dinámico. Los resultados revelaron que los filamentos miofibrilares agregaron y formaron oligómeros más grandes mediante interacciones conjuntas cuando se calentaron de 25°C a 65°C. Con la mayor fuerza iónica y el mayor pH, los filamentos formaron una estructura de red homogénea más compacta y el valor G' fue más bajo con los mayores valores de WHC y resistencia del gel, sugiriendo que las propiedades miofibrilares del gel podrían describirse con ΔG'. En base al presente estudio, se sugiere que los atributos estructurales y texturales deseados del gel miofibrilar pueden ser manipulados con la temperatura, la fuerza iónica y el pH.

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Historical Review of Surimi Technology and Market Developments

Cited by 74 publications

References 2 publications

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

The mechanics of formation of heat-induced myofibrillar protein gel from rabbitpsoas major

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