Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity

You, Gang; Niu, Gaigai; Zhou, Xinyi; Gao, Kean; Liu, Xiaoling

doi:10.1016/j.foodhyd.2022.108282

Cited by 12 publications

(2 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Figure 3(B) shows the FTIR spectra of the surimi gel samples with different added levels of PAP. All groups exhibited a similar band intensity and position, with major bands including amide‐A (3277–3280 cm −1 ; NH or OH stretching), amide‐B (2925–2930 cm −1 ; asymmetric stretching of CH with NH 3+ ), amide‐I (1637–1640 cm −1 ; CO and CN stretching), amide‐II (1517–1521 cm −1 ; CN stretching and NH bending) and amide‐III (1235–1340 cm −1 ; CO stretching) 44 . The addition of PAP resulted in an enhancement of the amide‐A and amide‐B bands and a shift to lower wavelengths compared to the control.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi

Li,

Liu,

Zhang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDPotentilla anserina L. is rich in various nutrients, active ingredients and unique flavor, which is a natural nutrition and health food. However, its application in aquatic food has been rarely reported. Therefore, the effects of Potentilla anserina L. powder (PAP) on gel properties and volatile flavor profile of silver carp surimi were investigated.RESULTSThe gel strength and WHC of the surimi gels were significantly improved (P < 0.05), the whiteness, and cooking loss of all the samples decreased slightly with the increase of PAP content. The addition of PAP shortened the relaxation time (T2) of the surimi gels and converted some of the free water into immobile or bound water, which resulted in a better immobilization of water in the surimi. Scanning electron microscopy images demonstrated that the network of surimi gels with PAP added was denser and had a smoother surface compared to the control. Volatile components (VCs) analysis showed that 33 VCs were identified in the surimi gel samples with different additions of PAP, among which aldehydes, alcohols, and esters were the major VCs, accounting for more than 50% of the VCs in the surimi gels; PAP addition reduced the fishy and rancid flavor compounds in surimi gels, such as 1‐Propanol, 1‐octen‐3‐ol, etc., and promoted the production of aldehydes, alcohols, esters and other flavor substances.CONCLUSIONThese results provide a theoretical support for the investigation and development of new nutrient‐health‐flavored surimi products.This article is protected by copyright. All rights reserved.

show abstract

Section: Resultsmentioning

confidence: 99%

“…. 44 The addition of PAP resulted in an enhancement of the amide-A and amide-B bands and a shift to lower wavelengths compared to the control. This suggested an enhanced hydrogen bond interaction between PAP and the hydroxyl group of surimi protein.…”

Section: Microstructure Analysismentioning

confidence: 97%