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

Abstract

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.

Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel

“…The addition of MTGase significantly reduced ionic bonds and hydrogen bonds ( p < .05) (Figure 4a, b). MTGase could significantly enhance the cross‐linking within protein and decrease interactions of hydrogen and ionic linking (Li et al, 2022). The groups, required to form hydrogen and ionic bonds, were catalyzed to form covalent bonds by MTGase, which might decrease ionic and hydrogen bonds (Hu et al, 2018).…”

“…Hydrophilic carboxyl group of polyphenols might increase hydrophobic interactions by competing for the hydrophilic group of myofibrillar proteins (Hu et al, 2018; Sharma et al, 2022). Hydrophobic interactions were significantly decreased in surimi gels with the addition of MTGase ( p < .05), because protein cross‐linking induced by MTGase formed polymers and had a negative effect on the exposure of hydrophobic residues (Li et al, 2022). MTGase could promote the cross‐linking between the free γ‐carboxy‐amide group of glutamine residues and a number of primary amines (including the α‐ and ε‐amino groups of lysine) (Jia et al, 2016).…”

“…MTGase could significantly enhance the cross-linking within protein and decrease interactions of hydrogen and ionic linking (Li et al, 2022).…”

Highly efficient isolation and 3D printing of fibroblasts for cultured meat production

“…Gelatin has been widely produced by hydrolyzing tissues such as animal skin and bone or by recombinant expression of microorganisms, and it can form stable hydrogels after cross-linking using TGase (Wang et al, 2017;Sonaye et al, 2022;Andreazza et al, 2023). TGase is a safe food additive that has been widely used to improve the flavor, texture, and appearance of meat products (Li et al, 2021;Chen Y. et al, 2023). In this study, we combined gelatin and three food-grade hydrocolloidal materials SA, CS, and GG to obtain bio-inks.…”

Advances and applications in water retention technology for meat and meat products: Status and future research directions

“…TGase is able to cross-link better with proteins, leading to structural changes that result in improved water retention, and are therefore widely used in meat gels. (Li et al, 2022b) found that when 0.4% TGase was added to balsa fish balls, the gel strength and water retention of the fish balls could be improved, and the material ratios for optimum water rentention were also determined by response surface optimisation metthod. (Zhao, 2023) also did a similar study on salmon surimi gel.…”