Low‐temperature steaming improves eating quality of whitefish

Wang, Kexin; Lin, Xiaoyu; Zhao, Wenyu; Xia, Fan; Yu, Wanying; Ma, Zhongshui; Yu, Chenxu; Dong, Xiuping

doi:10.1111/jtxs.12540

Cited by 14 publications

(15 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This phenomenon could also be observed in the independent frequency sweep curves with an increase of the frequency (in the range 0.1–10.0 Hz, Figure B), indicating the gel-like behavior of the HIPEs . This gel-like behavior of the HIPEs may be related to the cross-linking networks observed by cryo-SEM (Figure E), indicating strong interactions via cross-linking . Furthermore, the gel-like behavior might improve the shape stability of the HIPEs and prevent premature collapse of the printed structure …”

Section: Resultsmentioning

confidence: 56%

“…3DP of the HIPEs was performed as reported by Dong et al 33 Twenty-layer cylindrical 3D structures were printed using a 3D printer (FPE2, Fochif Mechatronics Technology Co., Ltd., Shanghai, China) at 25 °C. Briefly, the HIPEs were extruded from circular nozzles with diameters of 1 mm; the extrusion 34 was used to determine the gel strength and TPA of the 3D printed HIPEs, but there were a few modifications. In brief, the gel strength of the 3D printed HIPEs (20 mm diameter and 20 mm height) was measured at room temperature using a texture analyzer (TA-XT2i plus C, Stable Micro Systems, Surrey, UK) with a P/0.5S probe.…”

Section: Methodsmentioning

confidence: 99%

“…The method reported by Wang et al, was used to determine the gel strength and TPA of the 3D printed HIPEs, but there were a few modifications. In brief, the gel strength of the 3D printed HIPEs (20 mm diameter and 20 mm height) was measured at room temperature using a texture analyzer (TA-XT2i plus C, Stable Micro Systems, Surrey, UK) with a P/0.5S probe.…”

Section: Methodsmentioning

confidence: 99%

“…33 This gel-like behavior of the HIPEs may be related to the cross-linking networks observed by cryo-SEM (Figure 4E), indicating strong interactions via cross-linking. 34 Furthermore, the gel-like behavior might improve the shape stability of the HIPEs and prevent premature collapse of the printed structure. 2 The yield stress, determined from the cross point of G′ and G″, was observed when the oscillation stress was continuously increased, indicating that the strong interaction between the oil droplets broke down (Figure 4A).…”

Section: Interfacial Characterization Of Codmentioning

confidence: 99%

See 3 more Smart Citations

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

Song

et al. 2020

ACS Appl. Mater. Interfaces

View full text Add to dashboard Cite

Three-dimensional printing (3DP) has attracted significant attention for its use in additive manufacturing techniques because it provides customizability and flexibility for fabricating structures with arbitrary shapes. Certain applications in the food and medicine industries require 3D printable materials that are both biocompatible and biodegradable. Consequently, this study reports 3D printable materials constructed from food-grade high internal phase emulsions (HIPEs). The studied HIPEs (phase ratio 85%) were stabilized by the efficient adsorption behavior of cod proteins (concentration range, 10−50 mg mL −1 ) at the oil− water interface. The stability of the oil-in-water HIPEs was improved by the formation of a concentration-dependent percentage of adsorbed proteins and cross-linking networks, and homogeneous and self-supporting structures were generated after 7 days of storage at 4 °C. The gel-like shear thinning rheological behavior induced by the cross-linking networks in the studied HIPEs can be tuned to obtain the desired printability and extrudability during 3DP. In the present study, the HIPEs stabilized with 50 mg mL −1 of cod proteins exhibited the highest printing resolution, gel strength, hardness, adhesiveness, and chewiness during 3DP. These food-grade HIPE inks have the potential to diversify the applications of 3DP in foods, cosmetics, drug delivery systems, and packaging materials.

show abstract

Section: Resultsmentioning

confidence: 56%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Interfacial Characterization Of Codmentioning

confidence: 99%

See 2 more Smart Citations

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

Song

et al. 2020

ACS Appl. Mater. Interfaces

View full text Add to dashboard Cite

show abstract

“…In the study, the MDA content in the liver or serum in the supplementation groups were significantly lower than that of the FM30 group, and the pH was higher, indicating that limonene, allicin and betaine might improve the WHC by reducing the oxidative damage and increasing pH. Furthermore, the WHC had the highest cooking loss due to denaturation of muscle protein causing myofibril contraction, exposing more hydrophobic groups, and increasing water fluidity and eventually the water loss (Wang K. et al, 2020).…”

Section: Discussionmentioning

confidence: 81%

Effects of three feed attractants on the growth performance and meat quality of the largemouth bass (Micropterus salmoides)

et al. 2022

View full text Add to dashboard Cite

The trial was conducted to investigate the effects of limonene, allicin and betaine supplementation in low fish meal (FM) diet on growth performance, antioxidant capacity, meat quality and intestinal health in largemouth bass (M. salmoides). The biting-balls test and feeding trial were successively conducted. For the one, the results of the biting-ball test showed that with the increase of the concentration of the three attractants, the attracting effect firstly increased, then decreased, and the effect reached maximum at 0.2% concentration. (P < 0.05). Further, a 9-week feeding trial was conducted using five diets, including a basal diet with 30% and 40% fish meal without attractant, 30% fish meal supplemented with 0.2% limonene, 0.2% allicin or 0.2% betaine (the diets were named FM30, FM40, FM30 + L, FM30 + A, FM30 + B, respectively). The results demonstrated that adding limonene, allicin and betaine at concentration of 0.2% to the low fish meal feed could improve final body weight, weight gain rate, and specific growth rate of M. salmoides but only in 4 weeks (P > 0.05). Besides, dietary supplementation with attractants could significantly reduce the content of MDA in serum and liver, and increase the activity of GSH in liver (P < 0.05). Compared with FM30 group, the supplementation with limonene, allicin or betaine diet had higher pH, redness (a*), yellowness (b*) (P > 0.05), and lower refrigeration loss, cooking loss values (P < 0.05). Furthermore, supplementation with attractants groups had higher values for villus height, lamina propria, crypt depth, submucous layer, and serous layer (P < 0.05). Taken together, these results indicated that limonene, allicin and betaine had a time effect on the growth performance, and could improve antioxidant capacity, meat quality and intestinal health of M. salmoide.

show abstract

Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels

Fan,

Geng,

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDThe quality of surimi‐based products can be improved by combining the flesh of different aquatic organisms. The present study investigated the effects of incorporating diverse ratios of unwashed silver carp (H) and scallop (A) and using various thermal treatments on the moisture, texture, microstructure, and conformation of the blended gels and myofibrillar protein of surimi.RESULTSA mixture ratio of A:H = 1:3 yielded the highest gel strength, which was 60.4% higher than that of scallop gel. The cooking losses of high‐pressure heating and water‐bath microwaving were significantly higher than those of other methods (P < 0.05). Moreover, the two‐step water bath and water‐bath microwaving samples exhibited a more regular spatial network structure compared to other samples. The mixed samples exhibited a microstructure with a uniform and ordered spatial network, allowing more free water to be trapped by the internal structure, resulting in more favorable gel properties. The thermal treatments comprehensively modified the tertiary and quaternary structures of proteins in unwashed mixed gel promoted protein unfurling, provided more hydrophobic interactions, enhanced protein aggregation and improved the gel performance.CONCLUSIONThe findings of the present study improve our understanding of the interactions between proteins from different sources. We propose a new method for modifying surimi's gel properties, facilitating the development of mixed surimi products, as well as enhancing the efficient utilization of aquatic resources. © 2024 Society of Chemical Industry.

show abstract

Low‐temperature steaming improves eating quality of whitefish

Cited by 14 publications

References 37 publications

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

Effects of three feed attractants on the growth performance and meat quality of the largemouth bass (Micropterus salmoides)

Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels

Contact Info

Product

Resources

About