Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration

“…P–S gels with salt 10 g kg −1 added exhibited a smoother surface as compared to HI gels at pressure ≥400 MPa but it was less compacted as compared to P–C gels with salt 10 g kg −1 added. P–C gels with salt 10 g kg −1 added and pressurised ≥400 MPa showed the typical microstructure of pressurised gels with smooth surface, less voids and fine microstructure which was also observed in many studies . Similarly, P–C and P–S gels with salt 20 g kg −1 added exhibited uniform surface, fewer voids and a compact microstructure which corresponded to the high values in mechanical properties of fish gels.…”

“…Pressure induced disaggregation and unfolding of protein could improve the binding strength of protein . In addition, pressure treatment is also believed to promote the formation of a stable and dense 3D network structure, which immobilises water and captures it within the fish gel . Changes in WHC of barramundi gels generally showed a consistent pattern with mechanical properties in this study.…”

Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation withActinomucor elegans

“…4, SEM images demonstrated differences in surimi structure as affected by the fermentation starters, salt, alcohol and other fermentation conditions such as temperature and humidity. At the beginning, surimi curd presented a gel network with many sizable holes, cluster structure and strong frames formed by surimi protein undergoing aggregation [25], which was also consistent with the high value of springiness as shown in Table 1. Coincided with the decreased hardness, springiness and cohesiveness, surimi pehtze showed a loose surface with a disrupt structure after 36 h of fermentation and this was mainly related to protein degradation and loss of water as previously described.…”

Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage

“…WHC, an important characteristic of surimi products, reflects the ability of surimi protein to retain its moisture and degree of protein deterioration during refrigerated storage . Cooking loss can provide an index of the reduction in moisture, protein and other substances in surimi gel during cooking, and therefore is associated with the WHC of the gel . As shown in Fig.…”