Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber

Eddin, Abdulhakim Sharaf; Adegoke, Samuel Chetachukwu; Issa, Aseel T.; Wilson, Cassidy; Tahergorabi, Reza

doi:10.1080/10498850.2020.1829229

Cited by 13 publications

(3 citation statements)

References 19 publications

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“…63 The results of the present study were similar to findings when pumpkin seed flour was added as a source of dietary fiber in Bologna type sausages 64 and carrot fiber as a binder in cooked sausage. 65 Sharaf Eddin et al 66 posited that the incorporation of Citri-Fi 125 FG citrus fiber supplemented surimi showed the lowest resilience.…”

Section: Texture Profile Analysismentioning

confidence: 99%

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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BACKGROUND The aim of the work was to investigate the influence of supplementing pangasius mince‐based emulsion sausages with blue agave‐derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability. RESULTS The cooking yield of T‐2, T‐3, and T‐4 sausages (96–97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T‐2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T‐1, T‐2, T‐3, and T‐4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. CONCLUSION The sausages incorporated with the 2% and 3% blue agave plant‐derived inulin (T‐2 and T‐3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant‐derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion‐type pangasius sausage. © 2023 Society of Chemical Industry.

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Section: Texture Profile Analysismentioning

confidence: 99%

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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“…The surimi industry is changing from the use of marine fish as raw material to freshwater fish, but the latter has low gel‐forming ability, which is the main indicator of surimi quality. Recently, polyphenols derived from plant sources have been used by many researchers to improve the quality of various other food products by improving the gel properties of fish protein 16‐18 . Research indicates that the addition of polyphenols to surimi and surimi‐based products can alter their conformational structures, thus improving their physicochemical properties 11,14,18 .…”

Section: Introductionmentioning

confidence: 99%

“…Recently, polyphenols derived from plant sources have been used by many researchers to improve the quality of various other food products by improving the gel properties of fish protein. [16][17][18] Research indicates that the addition of polyphenols to surimi and surimi-based products can alter their conformational structures, thus improving their physicochemical properties. 11,14,18 Cheng et al 19 demonstrated that polyphenols could improve the structural and gelation properties of myofibrillar protein.…”

Section: Introductionmentioning

confidence: 99%

Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta) peel extract

2023

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BACKGROUNDThis investigation focused on the use of mosambi peel extract (MPE) fortification (at 0% to 1.50%, w/w) in silver carp surimi to improve the gelling, textural, and other physicochemical properties of the surimi.RESULTSThe peels were extracted in ethanol (40–100% concentrations, v/v) and water. It was found that 100% ethanol had significantly (P < 0.05) higher yield and total phenolic, flavonoid, and tannin content. The fortification of MPE at optimum level (0.75%) improved the breaking force (55.1%) and gel strength (89.9%) significantly (P < 0.05) in comparison with 0% MPE gel samples. Moreover, 0.75% MPE‐fortified gels had higher hydrogen and hydrophobic bonds, higher water‐holding capacity, and lower sulfhydryl groups and free amino groups. The myosin heavy chain (MHC) bands in sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) disappeared completely in the MPE‐fortified gels. Fortification with MPE affected the secondary structures of protein as shifting of peaks was observed in Fourier‐transform infrared (FTIR) spectra. Scanning electron microscopy (SEM) images showed relatively organized finer and denser gel networks in MPE‐treated gels.CONCLUSIONThe surimi gels fortified with 0.75% MPE demonstrated improved gelling properties, with an overall higher acceptability than the unfortified gels (0% MPE). The fortified gels also became enriched with bioactive polyphenols, which are generally not present in surimi. This study provides an efficient way to utilize mosambi peel to develop functional surimi and surimi‐based products with improved gel ability. © 2023 Society of Chemical Industry.

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Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives

Sijin,

Zhang,

Yin

et al. 2023

J Sci Food Agric

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Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrate (oligosaccharides and polysaccharides) has been gradually applied in the production of surimi and surimi products which is mainly driven by consumer's requirement on nutritional and the flavors or taste quality and producer's requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti‐freezing and improvement on gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, anti‐bacterial effect, anti‐oxidant effect, and improving 3D (three dimensional) printability. With the in‐depth study of the mechanism of carbohydrate improving the qualities of surimi and surimi products, the application of carbohydrates in surimi would be more effective. Therefore, this review summarizes the new carbohydrates applied in the processing of surimi and surimi products, and their novel functionalities. Additionally, the research progress on the mechanism of carbohydrate improving the qualities of surimi is also reviewed.This article is protected by copyright. All rights reserved.

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Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber

Cited by 13 publications

References 19 publications

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta) peel extract

Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives

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