Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating

Nguyen, Van-Thi; Park, Jae W.; Niu, Liqiong; Nakazawa, Nobuaki; Osako, Kazufumi; Okazaki, Emiko

doi:10.3136/fstr.26.205

Cited by 9 publications

(6 citation statements)

References 35 publications

(40 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been also reported that the increase of ionic strength decreased total sulfhydryl groups, resulting in the formation of disulfide bonds, while surface hydrophobicity was increased accompanied by the increase of storage modulus ( G ′) . It is noted that textural properties of thermally induced gels has been reported to be significantly influenced by the heating rate at preheating . Interestingly, two-step microwave heating promoted the suitable unfolding of golden threadfin bream (Nemipterus virgatus) myosin before aggregation formation and contributed to stabilizing the ordered secondary structure by the enhancement of regular hydrophobic interaction and stabilization of weak protein–water hydrogen bonds, resulting in the improvement of the gelation properties of myosin …”

Section: Discussionmentioning

confidence: 99%

“…35 It is noted that textural properties of thermally induced gels has been reported to be significantly influenced by the heating rate at preheating. 36 Interestingly, two-step microwave heating promoted the suitable unfolding of golden threadfin bream (Nemipterus virgatus) myosin before aggregation formation and contributed to stabilizing the ordered secondary structure by the enhancement of regular hydrophobic interaction and stabilization of weak protein−water hydrogen bonds, resulting in the improvement of the gelation properties of myosin. 37 However, it is important to lessen suwari at low temperatures for molding meat paste at the industrial level for Japanese codling meat paste.…”

Section: ■ Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Molecular Mechanisms Involved in Thermally Induced Gel Formation of Japanese Codling Meat Paste during a Two-Step Heating Procedure

Uemura

Yamamura

Mizusawa

et al. 2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

We analyzed changes in the rheological properties of Japanese codling (Physiculus japonicus) meat paste during the following two-step heating procedure: first preheating at 0−70 °C with 5 or 10 °C intervals and subsequent secondary main heating at 85 °C. Changes in the breaking strength and breaking strain rate showed roughly three phases associated with preheating temperatures of 0−25, 30−50, and 55−70 °C. The most prominent change was observed for preheated gels with preheating from 30 to 55 °C, where the myosin polymerization rate was high. The increase in the preheating temperature from 0 to 25 °C was accompanied by a gradual decrease in protein solubilization and a rapid increase in myosin polymerization for preheated gels, suggesting that gel formation occurred even at low preheating temperatures. Dynamic viscoelasticity measurements indicated that structural changes in myosin other than polymerization also participate in gel formation. Moreover, NH 4 Cl, an inhibitor of transglutaminase, reduced myosin polymerization in meat paste.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: ■ Discussionmentioning

confidence: 99%

Molecular Mechanisms Involved in Thermally Induced Gel Formation of Japanese Codling Meat Paste during a Two-Step Heating Procedure

Uemura

Yamamura

Mizusawa

et al. 2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…In addition, Park et al (2014) also found that rapid ohmic heating causes rapid denaturation of myofibrillar protein, and the gel strength of pollock is greatly improved. The gel strength of surimi prepared by ohmic heating and two-stage heating is different, which may be due to the different linear and nonlinear temperature modes of the two heating methods (Nguyen et al, 2020). However, ohmic heating method for contact heating, poor safety, it is difficult to achieve continuous production in surimi products processing.…”

Section: Ohmic Heatingmentioning

confidence: 99%

Various factors affecting the gel properties of surimi: A review

Xie,

Tang,

Dong

2024

Journal of Texture Studies

View full text Add to dashboard Cite

As an important aquatic prepared food, surimi products are favored by consumers due to their unique viscoelastic properties and high nutritional value. Gel properties are the main indicators to measure the quality of surimi products. The gelation of surimi mainly involves intramolecular (conformational change) and intermolecular (chemical force) changes. Factors such as processing treatments, raw fish species and exogenous additives affect surimi protein structure, chemical forces and endogenous enzyme activities, which further affect the gel properties of surimi products. This review focuses on the mechanism of surimi heat‐induced gel, mainly including protein chain expansion and aggregation through various chemical forces to form a three‐dimensional network structure. In addition, the mechanism and application of different factors on the gel properties of surimi were also discussed, providing a reference for the selection of fish species, the control of heating conditions in the gel process of surimi products, the selection of additives and other measures to improve the gel performance.

show abstract

“…5, 6). Thus, the difference in protein cross-linking may mostly be due to the difference in the effect of heating method (Nguyen et al, 2020).…”

Section: Sds-pagementioning

confidence: 99%

The effect of heating factors on the properties of heat-induced surimi gel under ohmic heating

Nguyen

2021

CTUJS

View full text Add to dashboard Cite

Ohmic heating (OH) is a method that heat is generated within the food due to its electrical resistance, resulting in a relatively linear heating rate and uniform temperature distribution. Because surimi-based paste contains water and salts, the conductivity is sufficiently good for the ohmic effect. Gelation induced by OH greatly depends on heating conditions such as heating speed, heating time, or electrical conductivity. However, the detailed information obtained is quite limited. Therefore, in order to clarify how ohmic heating affects the physical properties of surimi gel under OH, gels from croaker surimi (SA grade) were obtained using different heating conditions (heating speed, heating time, or salt concentration - electrical conductivity). Furthermore, the gels heated by ohmic heating were compared with the gel obtained by conventional water-bath heating. The results showed that, at the same heating rates, higher salt concentration generated better surimi gels for croaker surimi. Gels cooked ohmically at a slow heating rate performed significantly better than those cooked at a fast heating rate or heated conventionally in a water bath. There was little discernible difference in protein pattern between gels heated by OH and conventional water bath heating at fast heating rates with two different salt concentrations. The results also indicated that holding time at target temperature showed no effect on the gel. These results suggested that the properties of heat-induced surimi gels by OH are affected by not only heating speed but also holding time at maximum temperature and salt content.

show abstract

Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating

Cited by 9 publications

References 35 publications

Molecular Mechanisms Involved in Thermally Induced Gel Formation of Japanese Codling Meat Paste during a Two-Step Heating Procedure

Molecular Mechanisms Involved in Thermally Induced Gel Formation of Japanese Codling Meat Paste during a Two-Step Heating Procedure

Various factors affecting the gel properties of surimi: A review

The effect of heating factors on the properties of heat-induced surimi gel under ohmic heating

Contact Info

Product

Resources

About