Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

Zhou, Xuxia; Hong, Chen; Lyu, Fei; Lin, Honghan; Zhang, Qi

doi:10.1016/j.foodhyd.2018.12.032

Cited by 122 publications

(77 citation statements)

References 48 publications

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“…It is because ultrasonic treatment changed the spatial entanglement of protein molecules, making their structure lose so that part of the protein was dissolved. The protein residues were exposed to water molecules, forming a new hydrogen bond, transforming the α-helix structure into a β-sheet structure [23] , [24] . Hu et al [25] found that high-power ultrasonic treatment (400 W and 600 W) caused an increase in the α-helical structure of soybean protein isolate gel, while low-power treatment (200 W) caused a decrease in the α-helical structure.…”

Section: Resultsmentioning

confidence: 99%

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

Wang

Rashid

Yan

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

Wang

Rashid

Yan

et al. 2021

Ultrasonics Sonochemistry

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“…Previous studies also reported that gel-strengthening agent could increase the percentage of ⊎-sheet structure and decrease the percentage of ⊍-helix structure, which probably was due to the polysaccharide-protein interactions during the heating process. [33][34][35] There were no significant differences in protein secondary structure between surimi gels with gelatin or xanthan gum and control samples (P > 0.05, Fig. 5).…”

Section: Protein Secondary Structurementioning

confidence: 87%

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

et al. 2020

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BACKGROUND Hydrocolloids are the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported, and the level of hydrocolloids may be a key factor influencing the quality of surimi. Therefore, this study investigated the effect of curdlan, xanthan gum, κ‐carrageenan, and gelatin at various levels on gel properties and protein conformation of surimi from silver carp. RESULTS Addition of curdlan, κ‐carrageenan, or gelatin at lower level could significantly promote gel strength, textural profiles, and water holding capacity (WHC) of the surimi gels. However, gel strength and WHC gradually decreased with increasing amount of xanthan gum added. The addition of curdlan or κ‐carrageenan remarkably increased the whiteness of surimi gel, but the whiteness decreased when the concentration of κ‐carrageenan reached 5 g kg−1. Along with the increase of curdlan, κ‐carrageenan, or gelatin concentration, the index of hydrophobic interaction and hydrogen bonds first increased and then decreased, whereas index of ionic bonds first decreased and then increased. According to Raman spectroscopy data, a small content of curdlan or κ‐carrageenan promoted the conformational transition of surimi protein from α‐helix to β‐sheet, leading to the changes in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 4 g kg−1 curdlan or 2 g kg−1 κ‐carrageenan had a finer and denser network structure. CONCLUSION Curdlan or κ‐carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products. © 2020 Society of Chemical Industry

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“…In the production process of surimi, a stable emulsion is produced, combining fish muscle proteins and added lipids [ 28 ]. Lipid droplets may act as active or passive fillers in the gel matrix, i.e., participating, or not, in its network, thereby more or less affecting the texture respectively [ 76 ]. Reportedly, the addition of fat to surimi-based gels significantly increased breaking force, gel water-holding capacity, storage modulus (G′) and loss modulus (G″) [ 76 , 77 ].…”

Section: Non-protein Texture-functional Ingredients In Fish Analogmentioning

confidence: 99%

“…Lipid droplets may act as active or passive fillers in the gel matrix, i.e., participating, or not, in its network, thereby more or less affecting the texture respectively [ 76 ]. Reportedly, the addition of fat to surimi-based gels significantly increased breaking force, gel water-holding capacity, storage modulus (G′) and loss modulus (G″) [ 76 , 77 ]. The addition of fat also increased whiteness of surimi-based gels, by enhancing light scattering, thereby improving its likeness by trained and non-trained panelists [ 77 , 78 ].…”

Section: Non-protein Texture-functional Ingredients In Fish Analogmentioning

confidence: 99%

Plant-Based Seafood Analogs

Kazir

Livney

2021

Molecules

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There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.

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Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

Cited by 122 publications

References 48 publications

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Plant-Based Seafood Analogs

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