Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat

Techaratanakrai, Bodin; Nishida, Moemi; Igarashi, Takeo; Watanabe, Manabu; Okazaki, Emiko; Osako, Kazufumi

doi:10.1007/s12562-011-0344-9

Cited by 14 publications

(5 citation statements)

References 24 publications

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“…Acid-induced gel formation process has been used on marine fish surimi (14), squid surimi (15,16), it is therefore of keen to evaluate the application of this in fresh water-fish surimi. Moreover, there is little information about the mechanism of unheated salt-ground surimi protein gel formation under acidic pH.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…Heat-induced gel: Frozen surimi was thawed at 4 °C and grinded in a mortar for 10 min using a pestle and then further grinded for 15 …”

Section: Surimi Gel Preparationmentioning

confidence: 99%

“…Thus, the whiteness value of acid-induced gels was higher than that of heat-induced gels, which was mainly due to the considerable increase in their L* value, suggesting that excellent color quality of gels could be prepared from silver carp surimi using the acid induced process. 15 Expressible water content of surimi gels…”

Section: Color Of Surimi Gelsmentioning

confidence: 99%

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Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Weng

Zheng

2015

International Journal of Food Properties

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Traditional surimi-based products are usually prepared through a heating process, which often causes high energy consumption and increased production cost. Acid-induced surimi gel as a new preparation technique were prepared from silver carp surimi by soaking in acetic acid in this study, and their properties and formation mechanism were investigated and compared to heat-induced gel. The moisture content, breaking force, deformation and whiteness of acid-induced surimi gel were all higher than those of heat-induced gel, irrespective of acid ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 concentration. The textural properties, color values and water holding capacity of acid-induced gel were increased with acetic acid concentration increase from 1 to 3%. On the other hand, the high molecular weight fractions were also formed with myosin heavy chain based on electrophoresis analysis. The data of protein subunits solubilized in various solvents revealed that the most important associative force in acid-induce gel was hydrophobic interactions.Furthermore, the compact and fine fiber microstructure in acid-induced surimi gel was observed by scanning electron microscopy. It is concluded that a tri-dimensional network was formed within the acid induced surimi gel through hydrophobic interactions and disulfide bonds with the presence of MHC and actin, resulting in formation of compact fine fiber microstructures.

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Section: Accepted Manuscriptmentioning

confidence: 99%

“…Heat-induced gel: Frozen surimi was thawed at 4 °C and grinded in a mortar for 10 min using a pestle and then further grinded for 15 …”

Section: Surimi Gel Preparationmentioning

confidence: 99%

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Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Weng

Zheng

2015

International Journal of Food Properties

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“…Sucrose and sorbitol Saccharids, cryoprotectants and functional Improved the structural properties, conserving three dimensional and improving the protein stability in common carp surimi [69] mTGase Microbial and protein cross-linker Increased the surimi gel strength and viscoelastic attributes by improving the intermolecular cross-linking of protein molecules [70] Sulfated polysaccharide (SP) Antioxidants, nutritional and functional…”

Section: Role Results Referencementioning

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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“…Electrophoresis was performed at a constant voltage of 110 V. After electrophoresis was completed, gels Venugopal et al, 1994;Venugopal et al, 2002;Xu et al, 2011;Xu et al, 2012). Acid-induced gelation was traditionally used to make fish meat gel products, which provided products less susceptible to microbial spoilage and improved storage stability (Chawla et al, 1996;Techaratanakrai et al, 2011). In addition, acid-induced gelation was important for textural development of fermented fish mince, which was widely consumed in parts of Southeast Asia (Riebroy et al, 2007; Riebroya et al, 2009;Xu et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Acid-induced Gel Formation of Silver Carp (Hypophthalmichthys molitrix) Myofibrils as Affected by Salt Concentration

Jiang

Xia

2013

FSTR

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The influence of salt concentration on acid-induced gel formation and gel properties of silver carp myofibrils was investigated. Results showed that silver carp myofibrils were slightly soluble regardless of salt concentration in the presence of D-gluconic acid-δ-lactone (GDL). The increase of myofibrils solubility in the absence of GDL was mainly caused by the dissociation of myosin and actin, as evidenced by SDS-PAGE. Myosin and actin were the major protein components involved in acid-induced aggregation of silver carp myofibrils. Ca 2+ -ATPase activity and surface reactive sulphydryl (SH) contents of myofibrils with GDL addition were much lower than those in the absence of GDL. Significant decrease in total SH content of silver carp myofibrils in the present of GDL at salt concentration of 0.3 mol/L NaCl was observed, suggesting the contribution of disulphide bonds to the acid-induced gel formation. The gel properties of acidinduced silver carp myofibril gel were highly dependent upon salt concentration, and acidified myofibril gel with high gel strength could be obtained with addition of 1.7% − 2% NaCl.Keywords: silver carp, myofibrils, acid-induced gelation, salt concentration, influence *To whom correspondence should be addressed. E-mail: xuys@jiangnan.edu.cn (Y. Xu), xiaws@jiangnan.edu.cn (W. Xia) IntroductionMyofibrillar proteins (MP), accounting for about 55% to 60% of the total muscle protein, are generally referred as salt soluble protein (Sun and Holley, 2011). Gelation is an important functional property of myofibrillar proteins, which is mainly responsible for the textural properties of surimibased products. Gel formation involves partial denaturation of protein followed by irreversible aggregation which results in a three dimensional network (Chawla et al., 1996;Sun et al., 2011;Venugopal et al., 1994). The gel formation of proteins is influenced by several factors, such as type of muscle, protein concentration, pH, ionic strength, temperature, and pressure (Sun et al., 2011;Totosaus et al., 2002). Among these factors, pH and ionic strength are two important factors that can affect the dissociation state and charge distribution of protein amino acid residues in the solution and can alter the protein intermolecular electrostatic interactions, and thus affect the protein molecular structure and gel properties (Lin and Park, 1998). The nature and extent of gelation is highly pH-and salt-sensitive due to the importance of electrostatic interactions of myofibrils (Kristinsson and Hultin, 2003a).It is well known that salt concentration is one of the key factors in determining the gel formation of muscle protein and the physical properties of the gel. Increasing ionic strength was reported to decrease the electrostatic repulsive forces partially via charge screening at a given pH (Kristinsson and Hultin, 2003b). Sodium chloride is the salt commonly used in restructured meat products. High concentration (2% to 3%) of sodium chloride is usually added to fish mince to solubilize the myofibrillar proteins in...

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Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat

Cited by 14 publications

References 24 publications

Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

Acid-induced Gel Formation of Silver Carp (Hypophthalmichthys molitrix) Myofibrils as Affected by Salt Concentration

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