Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan

Buda, Uma; Priyadarshini, M. Bhargavi; Majumdar, Ranendra K.; Mahanand, Sudhansu Shekhar; Patel, Arun Bhai; Mehta, Naresh Kumar

doi:10.1016/j.ijbiomac.2021.01.191

Cited by 54 publications

(31 citation statements)

References 68 publications

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“…The WHC of shrimp surimi gel was determined according to the method of Buda et al [21] with slight modifications. The shrimp surimi gels were sliced (2 g, W 1 ) wrapped in three-layer filter paper, placed in a 50 mL centrifuge tube and centrifuged at 9690 g for 15 min at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Zhang

Wang

Feng

et al. 2022

Ultrasonics Sonochemistry

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Section: Methodsmentioning

confidence: 99%

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Zhang

Wang

Feng

et al. 2022

Ultrasonics Sonochemistry

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“…The stronger potential brought the electrostatic repulsion against adsorption of bile acid and salt. The monosaccharides bound to the surface of PP‐IDF was dependent on Van der Waals force and hydrogen bonds, especially when C=O existed in pectin‐rich PP‐IDF (Buda et al., 2021). The binding capacity of PP‐IDF to sugars increased by 34.5%, 35.6%, and 40.5% (based on initial concentrations) for xylose, fructose, and glucose, respectively, as shown in Figure 4b.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of insoluble dietary fiber from pomelo ( Citrus grandis ) peel modified by ball milling

Xiao

Yang

Zhao

et al. 2021

Food Processing Preservation

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This work is focused on the modification of insoluble dietary fiber from pomelo (Citrus grandis) peel (PP‐IDF) by ball milling. Ball milling intensified water and oil holding capacity and water swelling capacity by 43.7%, 65.1%, and 107.5%, respectively. Besides, 97.1% of taurocholic acid, 45.3% of glucose, and 9.3 μg/mg of NO2− were bound by milled insoluble dietary fibers (IDFs). The oil‐in‐water Pickering emulsions were successfully emulsified by ball‐milled PP‐IDFs. The ball‐milled PP‐IDF for 2.0 hr (PP‐IDF‐BM2h) exhibited higher stability after storage owing to its relative strong electrostatic and steric repulsions intensified by milling process. A simulated three‐stage gastrointestinal tract (GIT) model was employed to explore the physical stability of emulsion in the digestive system. Ball milling contributed promotion on stability emulsion but ion strength in simulated liquids predominated in affecting ζ potential. Overall, ball milling extended green protocols for modification of properties for dietary fiber, providing a promising application in food industry. Practical applications For safety consideration, materials used for food processing should be in low toxicity with less employment of chemicals. Hence, it is essential to develop a green and renewable strategy to modify properties of dietary fiber (DF) in food applications. Ball milling is a simple and low cost strategy that can effectively improve or modify physicochemical properties including crystallinity, surface potential, water and oil holding capacities, and hydrophilic and hydrophobic properties. Importantly, ball milling can treat dietary fiber in batch processing with no waste and chemicals, which is suitable for industrial applications.

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“…Therefore, hydrogen bonds between proteins and pectin could increase the overall surimi gel characteristics. Besides that, the addition of LM pectin increased the toughness while reducing the cohesiveness of the surimi gel texture [54]. Fibers were reported as a gelling agent in the heat-induced gel of surimi.…”

Section: Other Polysaccharide-based Surimi Gelmentioning

confidence: 95%

Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

et al. 2022

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Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.

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Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan

Cited by 54 publications

References 68 publications

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Physicochemical properties of insoluble dietary fiber from pomelo ( Citrus grandis ) peel modified by ball milling

Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

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