The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

Wu, Chunhua; Yuan, Chunhong; Chen, Shiguo; Ye, Xingqian; Hu, Yaqin

doi:10.1016/j.foodchem.2015.01.125

Cited by 74 publications

(44 citation statements)

References 33 publications

(58 reference statements)

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“…When the levels of curdlan, κ ‐carrageenan, or gelatin added up to 4 g kg −1 , 2 g kg −1 , or 1 g kg −1 respectively, gel strength of silver carp surimi increased by 50.22%, 41.33%, and 8.70% respectively compared with the control sample. The increase in gel strength of surimi is because curdlan or κ ‐carrageenan absorbed water and expanded during heating, which filled in the network of surimi gels and exerted pressure on the protein matrix . In addition, curdlan can form stable, thermo‐irreversible gel when the heating temperature is above 80 °C; this property is conducive to enhancing the gel strength of surimi containing curdlan .…”

Section: Resultsmentioning

confidence: 99%

“…It is reported that hydrocolloids could increase gel strength and functional properties of surimi‐base products. For example, curdlan at an appropriate level (4–6 g kg −1 ) could effectively strengthen the gel properties and sensory evaluation of ribbonfish meat gel . Hernández‐Briones et al .…”

Section: Introductionmentioning

confidence: 99%

“…Curdlan, xanthan gum, carrageenan, and gelatin are common hydrocolloids used in restructured food due to their gelling, emulsifying, thickening, and stabilizing properties . Curdlan is a neutral bacterial exopolysaccharide produced by a strain of Alcaligenes faecalis . Xanthan gum is an anionic polysaccharide obtained from Xanthomonas campestris .…”

Section: Introductionmentioning

confidence: 99%

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Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

et al. 2020

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BACKGROUND Hydrocolloids are the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported, and the level of hydrocolloids may be a key factor influencing the quality of surimi. Therefore, this study investigated the effect of curdlan, xanthan gum, κ‐carrageenan, and gelatin at various levels on gel properties and protein conformation of surimi from silver carp. RESULTS Addition of curdlan, κ‐carrageenan, or gelatin at lower level could significantly promote gel strength, textural profiles, and water holding capacity (WHC) of the surimi gels. However, gel strength and WHC gradually decreased with increasing amount of xanthan gum added. The addition of curdlan or κ‐carrageenan remarkably increased the whiteness of surimi gel, but the whiteness decreased when the concentration of κ‐carrageenan reached 5 g kg−1. Along with the increase of curdlan, κ‐carrageenan, or gelatin concentration, the index of hydrophobic interaction and hydrogen bonds first increased and then decreased, whereas index of ionic bonds first decreased and then increased. According to Raman spectroscopy data, a small content of curdlan or κ‐carrageenan promoted the conformational transition of surimi protein from α‐helix to β‐sheet, leading to the changes in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 4 g kg−1 curdlan or 2 g kg−1 κ‐carrageenan had a finer and denser network structure. CONCLUSION Curdlan or κ‐carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

et al. 2020

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“…Jel özelliği jelatinin yüksek elastikiyet ve agarın kırılganlığı arasındadır [10,25]. Ancak iki farklı jelleşme mekanizmasına sahip olmasına rağmen iki jel yapının tekstürel ve fonksiyonel özellikleri arasında önemli bir farklılık yoktur [51].…”

Section: Kurdlan (Curdlan)unclassified

Mikrobiyel ekzopolisakkaritler

ERGENE¹,

Avcı²

2016

SAUFenBilDer

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ÖZMikrobiyel ekzopolisakkaritler (EPS) birçok mikroorganizma tarafından üretilerek dış ortama salgılanan karbonhidrat yapısındaki biyopolimerlerdir. EPS, mikroorganizmayı kurumadan, fagositozdan, faj etkisinden korur, ısı, ışık, ses gibi stres ortamında bariyer görevi görür. Endüstriyel amaçla üretilen EPS'ler genellikle gıda, kozmetik, petrol, kimya gibi alanlarda kullanılmaktadır. Mikrobiyel ekzopolisakkaritler gıdalarda stabilizatör, emülgatör, jelleştirme ajanı, nem tutucu, kıvam verici gibi amaçlarla kullanılmaktadır. Bu amaç için en çok kullanılan mikrobiyel ekzopolisakkaritlerin başında ksantan ve jellan gelmektedir. Bunların yanında, dekstran, kurdlan, levan, pullulan, bakteriyel aljinatlar gibi önemli özelliklere sahip EPS'lerin kısıtlı da olsa kullanımları mevcuttur. Bu derlemede, mikrobiyel EPS'lerin özellikleri ve önemi üzerinde durulmuştur. Anahtar Kelimeler: EPS, mikrobiyel ekzopolisakkritler, KsantanMicrobial exopolisaccharides ABSTRACT Microbial exopolysaccharides (EPSs) are carbohydrate biopolymers that are produced and secreted by various microorganisms into their surroundings. EPS protects the microorganism against drying, phagocytosis and phage attack and acts as a barrier in stress conditions such as light, heat and sound. Various microbial EPSs are produced industrially and used in food, petroleum, chemistry and cosmetics for various purposes. They are used in food industry as stabilizer, emulsifier, gelling agent, humectant, thickener etc. Xanthan and gellan are the most extensively used EPSs for these purposes. Other important EPSs such as dextran, curdlan, levan, pullulan and bacterial alginates have also limited applications in the industry. In this review, features and importance of microbial EPSs are discussed.

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“…The tissues that meat is composed of belong to natural biopolymers, so conducting analytical studies of mechanical properties of meat as a part of mechanics of polymers will enable us to improve mincing processes, used in the course of manufacturing of meat products. Fundamental research into processes of meat deformation under load were carried out by different researchers [1][2][3][4][5][6][7][8][9]. However, results of research contain a number of contradictions, for example, up to now, there is no scientifically substantiated approach to the construction of mathematical models of technological processes that would sufficiently consider structural-mechanical characteristics (SMC) of a product, which leads to numerous errors in calculations that make it impossible to perform physical and mathematical modelling of meat mincing processes [10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Research Into Mechanical Properties of Minced Meat and Finished Products

Suсhenko

Mushtruk

et al. 2017

EUREKA: Life Sciences

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Studies were conducted of the stressed-strained state of biopolymers of meat, which were exposed to the processes of elastic, residual and highly elastic deformation at cutting and mincing. Analysis of the structure of this natural biopolymer and the evaluation of mechanical characteristics of meat under normal and low temperatures are important factors that are taken into account for the rational selection of meat mincing machines and tools in the production of meat products, minced meat, semi-finished and sausage products. The structure of meat is a system of structured protein fibers, impregnated with tissue fluid, which is protein sol that contains organic and inorganic substances, soluble in it. The tissues that the meat is composed of belong to natural biopolymers, so conducting analytical studies into mechanical properties of meat within the framework of our understanding of the mechanics of polymers will make it possible to improve mincing processes, employed during manufacturing of meat products. In order to prevent meat overheating, the mincing process is performed at several stages. For example, in cutting mechanisms of choppers, they use a row of knives and grids with holes, diameter of which gradually changes from the original size of0.06 mto 0.003-0.002 min the outlet grids. Quality indicators of the finished products are affected by mechanical characteristics of raw materials and the way the cutting process is carried out. In the course of conducted analysis it was found that in modern food production there remain unresolved important problems, which address current issues, related to rheological and structural mechanical properties of meat raw material. First of all, it concerns theoretical and practical developments that enhance an understanding of physico-chemical and mechanical properties of raw materials, which will make it possible to develop theoretical foundations and experimentally substantiate the new conceptual approach to solving the task of improving the quality of semi-finished products and durability of equipment at meat processing enterprises of APC. The research is the basis for constructive and technological solutions, choice of mode, kinematic and dynamic parameters of cutting devices, steel and wear resistant coatings for cutting tools that provide saving of energy and materials at meat mincing, high quality of minced meat. and finished products and appropriate service life of the equipment. It was established that in order to determine characteristics of the strained state of meat, it is necessary to apply a circular diagram of loading-unloading, which allows analysis of behavior of the sample in a closed cycle of changing in external load. An analysis indicates a very large dependence of meat elasticity module on temperature. Dependences of this kind are generally characteristic of polymer bodies.

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The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

Cited by 74 publications

References 33 publications

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Mikrobiyel ekzopolisakkaritler

Research Into Mechanical Properties of Minced Meat and Finished Products

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