A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase

Omura, Futo; Takahashi, Kigen; Osako, Kazufumi

doi:10.1016/j.foodchem.2020.126722

Cited by 15 publications

(3 citation statements)

References 26 publications

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“…As it can be seen from Pickering emulsion gels with 1% kC, the WHC presented a gradually increasing trend with the increase in particle concentration. This phenomenon was probably attributed to more XG/Ly NPs competing with kC for moisture so that more moisture was retained in emulsion gel [ 36 ]. Moreover, the increase of XG/Ly NPs may improve the viscosity of emulsion gel, which delayed the flow rate of water, and thus reduced the precipitation of water.…”

Section: Resultsmentioning

confidence: 99%

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Xiong

Sun

Niu

et al. 2022

Foods

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In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (Tmelt), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.

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Section: Resultsmentioning

confidence: 99%

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Xiong

Sun

Niu

et al. 2022

Foods

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“…Xiong et al (2017) reported that DCCLs' pH (6.18) is close to the isoelectric point for the majority of muscle proteins, causing the protein solubility decrease (Zou et al 2017). The pH plays a positive role in gel information, and indirectly effects the water retention ability of chicken livers (Ramirezsuarez and Xiong 2003;Omura et al 2020). However, both of them were lower than the cooking loss of buffalo liver (26.85%) (Suresh et al 2004).…”

Section: Cooking Lossmentioning

confidence: 99%

Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver

Xiong

Chen

Gao

et al. 2020

Italian Journal of Animal Science

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The differences of emulsion properties between normal colour chicken livers (NCCLs) and discolouration chicken livers (DCCLs) were evaluated. Compared with NCCLs, the L Ã and b Ã-value of DCCLs were extremely higher (p < .05), but the a Ã-value, cooking loss and emulsification stability were lower (p < .05). The elasticity and cohesiveness of two kinds of livers had significant difference (p < .05) after 45 C. The particle size and optical morphology of the emulsion prepared with NCCLs were significantly smaller than that of the emulsion prepared with DCCLs (p < .05), and the emulsion of NCCLs was stable and uniform distribution. Overall, the NCCLs presented more stable emulsification properties than DCCLs, and the formed emulsion was exquisite and uniform. The results indicated that in order to obtain high quality emulsified chicken liver products, it might be necessary to select the NCCLs instead of DCCLs as raw material to process. The NCCLs could be great feasible and potential application in the development of emulsified chicken liver paste products. HIGHLIGHTS NCCLs had better emulsifying stability, cohesiveness and elasticity than DCCLs. Emulsion prepared with NCCLs presented stable and uniform distribution. NCCLs could be feasible to develop emulsified chicken liver paste products.

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“…Hydrophobic interactions play a predominant role in such conditions. After heating suwari gels at 80-90 • C, stronger gels formed, while pre-incubation was performed at low temperatures [21].…”

Section: Fish Protein-based Gel Products 21 Heat-induced Gelmentioning

confidence: 99%

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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A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase

Cited by 15 publications

References 26 publications

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver

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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