Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage

Abstract

Summary Effect of chitooligosaccharide from squid pen prepared using lipase (COS‐L) at various concentrations (0–30 g kg−1) on gel properties of sardine surimi gel was investigated. Breaking force (BF) and deformation (DF) of gel were increased, when COS‐L level was increased up to 10 g kg−1 (P < 0.05). Water holding capacity and whiteness of gel were improved with the addition of COS‐L than those of control. Gel added with 10 g kg−1 COS‐L had denser network with higher likeness score for all sensory attributes, compared to control. When gel incorporated with 10 g kg−1 COS‐L was stored at 4 °C, BF, DF and whiteness were maintained during 10 days of storage. Textural properties of surimi gel added with COS‐L were higher than those of control throughout storage. Thus, incorporation of 10 g kg−1 COS‐L could improve gel properties of sardine surimi gel and retarded the deterioration of gel properties during refrigerated storage.

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

“…The slight decrease in BF with the addition of PHP at higher concentrations was likely caused by the dilution of MPs in surimi. Generally, various interactions with either covalent or noncovalent bonds are formed during the setting phenomenon at 40 °C, in which endogenous TGase plays a major role in the cross-linking of a myosin heavy chain (MHC) via formation of the non-disulfide bond [ε-(γ-glutamyl) lysine linkage], thus strengthening the gel network [ 13 , 14 ] regardless of PHP incorporation. DF was decreased with the addition of PHP, and the lowest value was obtained for SPH-3 and SPH-4 ( p < 0.05).…”

“…In general, EMC signifies the ability of a gel to absorb water, known as water-holding capacity (WHC). Higher EMC indicates the lower ability of a gel to absorb water [ 13 , 14 ]. During setting, the well-organized arrangement of denatured proteins results in an ordered network with the potential to hold water to a higher extent [ 40 ].…”

“…Calcium ions have been implemented to enhance TGase activity, leading to higher protein cross-linking via non-disulfide covalent bonds [ 8 ]. Plant phenolics [ 9 , 10 ] or cross-linking enzymes e.g., microbial TGase [ 11 , 12 ] or chitooligosaccharide [ 13 , 14 ] have been used in surimi. In addition, some hydro-colloids have been employed into surimi to strengthen the gel with high water-holding capacity (WHC) [ 1 , 15 , 16 ].…”

Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)

“…Gels from MPI without and with IB-DBD-HVCP treatment for different times were prepared following the procedure of Singh et al [28]. The MPI were mixed with 2.5% NaCl and blended for 2 min.…”

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

“…Sensory property. Sensory evaluation of biscuits was conducted by fifty untrained panellists, and odour, colour, appearance, texture, taste, flavour and overall acceptability/likeness were assessed as described by Singh et al (2019b).…”