Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

Walayat, Noman; Xiong, Hanguo; Xiong, Zhouyi; Moreno, Helena M.; Nawaz, Asad; Niaz, Nadia; Randhawa, Muhammad Atif

doi:10.1080/87559129.2020.1768403

Cited by 88 publications

(70 citation statements)

References 116 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The protein content of fish fillets soaked with sorbitol and citric acid were higher than a control sample soaked with distilled water at day 0. This is because sorbitol can reduce the migration of water molecules [24,25]. Wachirasiri et al (2017) [22] and Wangtueai et al (2021) [20] also reported that water migration to form ice crystals can occur from the dehydration of protein molecules leading to the denaturation of myofibrillar proteins through aggregation and triggered unfolding.…”

Section: Effect Of Sorbitol and Citric Acid On Moisture Protein And Lipid Content Of Frozen Fish Filletsmentioning

confidence: 99%

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Klinmalai

Fong-in

Phongthai

et al. 2021

Foods

View full text Add to dashboard Cite

Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.

show abstract

Section: Effect Of Sorbitol and Citric Acid On Moisture Protein And Lipid Content Of Frozen Fish Filletsmentioning

confidence: 99%

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Klinmalai

Fong-in

Phongthai

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…The improved nutritional and processing qualities make this fish more valuable for storage and commercialization [ 2 ]. It is used in fresh as well as in processed form [ 3 ] and even its by-products are also used [ 4 , 5 ]. However, during the post mortem stage—due to rigor mortis and intensive stress—alterations are critical for an adequate transport and storage [ 1 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

et al. 2021

Self Cite

View full text Add to dashboard Cite

This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.

show abstract

“…Due to its high protein content, surimi has strong gel properties after heating [ 8 ]. The most commonly used thermal treatment method is water-bath heating, which produces relatively satisfactory and stable gelation quality and is the traditional method of producing surimi [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products

Shi

Wang

et al. 2021

Foods

View full text Add to dashboard Cite

Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.

show abstract

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

Cited by 88 publications

References 116 publications

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products

Contact Info

Product

Resources

About