Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

Ding, Yuqin; Liu, Ru; Rong, Jian; Liu, Youming; Zhao, Siming; Xiong, Shanbai

doi:10.1007/s00217-012-1750-7

Cited by 23 publications

(9 citation statements)

References 31 publications

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“…During gelation, changes in the G′ value indicated the transformation into an elastic gel network and reflected the changes in stiffness or rigidity of the protein gel (Ding et al 2012). A high G′ usually indicates that the product is more rigid (Xiong and Blanchard 1994).…”

Section: Dynamic Rheological Measurementsmentioning

confidence: 99%

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

et al. 2014

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The effect of ultrasound treatments (40 kHz, 300 W) for different times (10, 20, 30 and 40 min) combined with different salt contents (1.0 %, 1.5 % and 2.0 %) on gel properties and water holding capacity (WHC) of chicken breast meat batter were investigated. Results showed salt level significantly (p < 0.05) affected the texture, storage modulus (G'), loss modulus (G″), cooking loss and WHC. Ultrasound treatments for 10 min and 20 min improved the texture and WHC, and had higher G' values. Compared with the controls (2 % salt), ultrasound treatment for 20 min with reduced-salt (1.5 %) had not significant effect (p > 0.05) on texture, cooking loss or WHC. However, longer ultrasound (40 min) treatment resulted in a decrease in hardness, G' value and WHC. Microstructural analysis revealed that gels treated with ultrasound for 20 min had a compact structure whereas those treated for 40 min contained more protein aggregations and more cavities. Low-field nuclear magnetic resonance (LF-NMR) indicated that ultrasound treatment for 20 min lowered the values of spin-spin relaxation time (T2) and increased the proportion of myofibillar water. Overall, high power ultrasound technology is a promising process which can improve the gelation properties and thereby allowing for a partial reduction in the salt levels in chicken meat gels.

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Section: Dynamic Rheological Measurementsmentioning

confidence: 99%

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

et al. 2014

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“…Grass carp is one of the most important freshwater fish species in the world [ 30 ]. Nowadays grass carp is mainly dependent on aquaculture [ 31 ]. The threonine requirement of juvenile grass carp was estimated to 13.7 g/kg diet, corresponding to 36.0 g/kg of dietary protein [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Growth, digestive and absorptive capacity and antioxidant status in intestine and hepatopancreas of sub-adult grass carp Ctenopharyngodonidella fed graded levels of dietary threonine

Yang

Jiang

Kuang

et al. 2015

J Animal Sci Biotechnol

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BackgroundThis study was carried out to investigate effects of threonine levels on growth, digestive and absorptive capacity and antioxidant status in intestine and hepatopancreas of sub-adult grass carp (Ctenopharyngodonidella).ResultsWeight gain, specific growth rate, feed intake and feed efficiency were significantly improved by dietary threonine (P < 0.05). Intestinal activities of trypsin, chymotrypsin, alpha-amylase, lipase, alkaline phosphatase, γ-glutamyl transpeptidase and creatine kinase took the similar trends. Contents of malondialdehyde and protein carbonyl in intestine and hepatopancreas were significantly decreased by dietary optimal threonine supplementation (P < 0.05). Anti-superoxide anion capacity, anti-hydroxyl radical capacity, glutathione content and activities of superoxide dismutase, catalase and glutathione-S-transferase in intestine and hepatopancreas were enhanced by dietary threonine (P < 0.05).ConclusionsDietary threonine could improve growth, enhance digestive and absorptive capacity and antioxidant status in intestine and hepatopancreas of sub-adult grass carp. The dietary threonine requirement of sub-adult grass carp (441.9-1,013.4 g) based on weight gain was 11.6 g/kg diet or 41.5 g/kg of dietary protein by quadratic regression analysis.

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“…Then a significant increase of surface hydrophobicity occurred for both normal and PSE-like actomyosin as temperature rose from 40°C to 60°C (p<0.05). This result indicated the changes in conformation of actomyosin including exposing hydrophobic aromatic amino acid residues to protein surface, which induced the formation of hydrophobic interaction to participate in the gelation process [43,44]. There was no significant difference between the surface hydrophobicity of normal and PSE-like actomyosin at 50°C and 60°C (p>0.05), suggesting PSE-like actomyosin exhibited a rapid unfolding rate and exposed the buried hydrophobic aromatic amino acid residues to its surface during heating from 20°C to 60°C [45].…”

Section: Resultsmentioning

confidence: 99%

Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat

Liu

et al. 2019

Asian-Australas J Anim Sci

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Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

Cited by 23 publications

References 31 publications

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

Growth, digestive and absorptive capacity and antioxidant status in intestine and hepatopancreas of sub-adult grass carp Ctenopharyngodonidella fed graded levels of dietary threonine

Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat

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