Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

Zhang, Chang; He, Yuanju; Zheng, Yaguang; Ai, Chao; Cao, Hui; Xiao, Jianbo; El‐Seedi, Hesham R.; Chen, Lei; Teng, Hui

doi:10.1016/j.lwt.2023.114653

Cited by 27 publications

(12 citation statements)

References 34 publications

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“…In general, a higher WHC and a lower CLR mean that the surimi gel can lock in plenty of water, forming a dense network structure [ 22 ]. The WHC values of the surimi gels with the addition of tapioca starch were all enhanced and the CLR values were all decreased in comparison to those for the surimi gels without tapioca starch ( Figure 1 ).…”

Section: Resultsmentioning

confidence: 99%

Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System

Huang,

Liu,

Wang

et al. 2024

Foods

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The gel prepared using Nemipterus virgatus (N. virgatus) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of N. virgatus surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%, w/w), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened T2 relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (p < 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel.

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Section: Resultsmentioning

confidence: 99%

Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System

Huang,

Liu,

Wang

et al. 2024

Foods

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“…For instance, Piao et al (2022) prepared functionalized cellulose nanofibrils with high surface hydrophilicity and activated –coo- groups and used them at a very low concentration (0.1 g/100 g surimi) by matrix enhancement, water binding, and encapsulation. Zhang et al (2023) found that 1.5 g/100 g of CMC improved the quality characteristics of surimi gel. Chen (2006) found that although Hydroxypropyl methylcellulose (HPMC) did not strongly cross-link with other components during the gelation of surimi, the HPMC gel occupied a certain space at high temperature and formed a gel with higher rigidity and gel strength of the combined gels.…”

Section: Introductionmentioning

confidence: 93%

Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure

Zhang,

Chen,

et al. 2023

Food Chemistry: X

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Section: Free Water and Bound Watermentioning

confidence: 99%

“…Setting aside the purpose of discriminating between FW and BW, as shown in Figure 3, MRI, X-ray topography, neutron radiography, and terahertz (THz) time-domain spectroscopy have found extensive use in visualizing water distribution and moisture content within cellulosic materials. 33,35,36,40 These advanced techniques can visualize samples at a resolution of 1 μm and water at a resolution of tens of micrometers. 31,34−36,38,39,52−54 NIR-HIS and CRM are capable of assessing water content and distinguishing between FW and BW in cellulosic materials, but achieving a higher accuracy requires extensive data collection and computational processing.…”

Section: Free Water and Bound Watermentioning

confidence: 99%

“…However, their application in cellulosic material analysis requires further verification study. Setting aside the purpose of discriminating between FW and BW, as shown in Figure , MRI, X-ray topography, neutron radiography, and terahertz (THz) time-domain spectroscopy have found extensive use in visualizing water distribution and moisture content within cellulosic materials. ,,, These advanced techniques can visualize samples at a resolution of 1 μm and water at a resolution of tens of micrometers. ,− ,,,− …”

Section: Free Water and Bound Watermentioning

confidence: 99%

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The Critical Roles of Water in the Processing, Structure, and Properties of Nanocellulose

Jing,

Wu,

Siciliano

et al. 2023

ACS Nano

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The cellulose industry depends heavily on water owing to the hydrophilic nature of cellulose fibrils and its potential for sustainable and innovative production methods. The emergence of nanocellulose, with its excellent properties, and the incorporation of nanomaterials have garnered significant attention. At the nanoscale level, nanocellulose offers a higher exposure of hydroxyl groups, making it more intimate with water than micro-and macroscale cellulose fibers. Gaining a deeper understanding of the interaction between nanocellulose and water holds the potential to reduce production costs and provide valuable insights into designing functional nanocellulosebased materials. In this review, water molecules interacting with nanocellulose are classified into free water (FW) and bound water (BW), based on their interaction forces with surface hydroxyls and their mobility in different states. In addition, the waterholding capacity of cellulosic materials and various water detection methods are also discussed. The review also examines water-utilization and water-removal methods in the fabrication, dispersion, and transport of nanocellulose, aiming to elucidate the challenges and tradeoffs in these processes while minimizing energy and time costs. Furthermore, the influence of water on nanocellulose properties, including mechanical properties, ion conductivity, and biodegradability, are discussed. Finally, we provide our perspective on the challenges and opportunities in developing nanocellulose and its interplay with water.

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Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

Cited by 27 publications

References 34 publications

Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System

Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System

Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure

The Critical Roles of Water in the Processing, Structure, and Properties of Nanocellulose

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