Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

Sánchez-González, Ignacio; Carmona, Pedro; Moreno, Pilar; Borderías, Javier; Sánchez‐Alonso, Isabel; Rodrı́guez-Casado, Arantxa; Careche, Mercedes

doi:10.1016/j.foodchem.2007.05.067

Cited by 126 publications

(73 citation statements)

References 26 publications

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“…As the fish protein and water H‐bound, ionic bond and hydrophobic interaction in the gel, creating crosslinking gaps, so the moisture will be locked in certain areas, improving the water retention of the gel system. The entire network structure is thus more closely knit, thereby, improving the gel characteristics (Sánchez‐González et al., 2008). High‐temperature treatments may undermine the gel properties and change the three‐dimensional network structure, thus decreasing the gel's WHC.…”

Section: Resultsmentioning

confidence: 99%

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Zhang

Zhu

Shi

et al. 2018

Food Science & Nutrition

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This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperature increased, the gel strength decreased significantly (p < 0.05), and ultimately destroyed. The heating temperature had no significant effect on the whiteness of the surimi gel, although it did have a significant effect on volatile components (p < 0.05). Fourier transform infrared (FT‐IR) spectroscopy suggested that with increasing temperature, protein secondary structure of the random coil received maximum damage, leading to protein aggregation and ultimately greatly reduced gel strength. At 100, 105, 110, 115, and 121°C, the surimi gel was determined 37, 46, 49, 52, and 56 volatile components, from of aldehydes, ketones, alcohols, hydrocarbons, and aromatic compounds. These results indicate that heat treatments have an important influence on the gel properties and volatile components of Alaskan pollock surimi gel, and the treatment parameters can be valuable for the production of ready‐to‐use minced fish products.

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Section: Resultsmentioning

confidence: 99%

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Zhang

Zhu

Shi

et al. 2018

Food Science & Nutrition

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show abstract

“…Both IR and NIR spectroscopy have been applied to study untreated wood (Altaner et al 2006;Chow 1972;Fackler and Schwanninger 2011;Fernandes et al 2011;Suchy et al 2010a, b;Taniguchi et al 1966;Tsuchikawa and Siesler 2003a, b), while no published data on modified wood are available. Similarly, no known study uses Raman spectroscopy to probe the wood-water interactions by deuteration, whereas a few have been published on deuteration of proteins (Bolton and Scherer 1989;Sánchez-González et al 2008) and lactose (Whiteside et al 2008). Even more information about hydroxyls can be gained from 2D correlation infrared spectroscopy (Noda 1990(Noda , 2006Noda et al 1993).…”

Section: Vibrational Spectroscopymentioning

confidence: 99%

Experimental techniques for characterising water in wood covering the range from dry to fully water-saturated

2017

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Water plays a central role in wood research, since it affects all material properties relevant to the performance of wood materials. Therefore, experimental techniques for characterising water within wood are an essential part of nearly all scientific investigations of wood materials. This review focuses on selected experimental techniques that can give deeper insights into various aspects of water in wood in the entire moisture domain from dry to fully water-saturated. These techniques fall into three broad categories: (1) gravimetric techniques that determine how much water is absorbed, (2) fibre saturation techniques that determine the amount of water within cell walls, and (3) spectroscopic techniques that provide insights into chemical wood-water interactions as well as yield information on water distribution in the macro-void wood structure. For all techniques, the general measurement concept is explained, its history in wood science as well as advantages and limitations.

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“…It has been used to study the structure of isolated meat proteins such as myosin (Carew, Asher, & Stanley, 1975;Barret, Peticolas, & Robson, 1978). Structural studies of thermal gelation of meat and fish products have also been performed using this technique (Bouraoui, Nakai, & Li-Chan, 1997;Sánchez-González et al, 2008;Herrero, Carmona, López-López, & Jiménez-Colmenero, 2008b). Recently, Raman spectroscopic studies have also been conducted to examine the structural changes that occur in meat proteins upon addition of cold-set binding agents to meat systems (Herrero, Cambero, Ordóñez, de la Hoz, & Carmona, 2008a).…”

Section: Introductionmentioning

confidence: 99%

Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

Herrero

Carmona

Cofrades

et al. 2008

Food Research International

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a b s t r a c tThis article reports an assessment of the potential of Raman spectroscopy for determination of structural changes in meat batter with and without soy protein isolate (SPI) upon heating. It also reports proximate composition, water binding and texture analyses. Various meat batters were made up for this purpose: a control meat batter and meat batters with 3% and 6% SPI with and without thermal treatment (70°C/ 30 min). Results showed an increase (P < 0.05) in penetration force, hardness and chewiness upon heating. In heated samples, increases (P < 0.05) in hardness and chewiness were observed as a result of SPI addition. Just in heated meat batter with added SPI, Raman spectroscopy analysis revealed decrease (P < 0.05) in a-helix accompanied by an increase (P < 0.05) in b-sheet structures after heating. Significant correlations were found between these secondary structural changes in meat proteins and water binding and textural properties of the meat batters.

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Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

Cited by 126 publications

References 26 publications

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Experimental techniques for characterising water in wood covering the range from dry to fully water-saturated

Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

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