Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing

Jia, Ru; Katano, Toyohiko; Yoshimoto, Yasushi; Gao, Yuanpei; Nakazawa, Nobuaki; Osako, Kazufumi; Okazaki, Emiko

doi:10.1016/j.foodhyd.2020.105732

Cited by 37 publications

(25 citation statements)

References 29 publications

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“…A significant increase in hardness was observed along with the elevated starch content due to reduced moisture content and starch swelling. The starch-absorbed water and swelled during the thermal processing, which increased pressure on the surimi gel [ 22 ]. No significant difference in springiness occurred in CG with the addition of starch ( p > 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…After cooling at −20 °C, the paraffin slice was cut with a thickness of 4 μm carried out by a tissue spreader (KD-P, Zhejiang Kehua Instrument Co., Ltd., Jinhua, China). The dewaxed slices were stained using the periodic acid-Schiff (PAS) method according to the method of Jia et al [ 22 ]. The samples were observed using a light microscope (MS500W, Shanghai Meizs Precision Instrument Co., Ltd., Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

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Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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“…A variety of surimi-based products are developed by adding sugar and salt to the basic surimi mixture: fish balls, fish cakes, simulated crab sticks, etc. Such products are becoming increasingly popular with consumers, and especially among young people, owing to the high protein, low cholesterol and low-fat content, the fresh taste and the convenience of eating surimi (Jia et al, 2020). The surimi paste undergoes an irreversible transformation from sol to gel after thermal induction, involving three main processes.…”

Section: Introductionmentioning

confidence: 99%

Effects of psyllium husk powder on the gel properties of silver carp ( Hypophthalmichthys molitrix ) surimi

Zhu

Jiang

et al. 2022

Food Processing Preservation

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The gel properties of silver carp (Hypophthalmichthys molitrix) surimi fortified with 0.1% PHP were investigated. The addition of 0.1% Psylluium husk powder (PHP) significantly increased the water‐holding capacity (WHC) of the surimi gels, which was associated with the increase in hydrophobic interaction and disulfide bond content (p < .05). A slight decrease in freezing point and non‐freezing bound water content and a increase in the content of water molecules in the gel network compared to the gels without PHP were observed. Gels containing 0.1% PHP had a smoother and firmer surface structure. The breaking force of the gel with PHP increased and the deformation decreased (p < .05) compared with the traditional gels (no PHP, heating at 40°C for 1 hr). Therefore, the addition of PHP affected the WHC of surimi gel. This study may provide some references for the application of PHP in healthy surimi products. Novelty impact statement PHP provides health benefits as it is rich in dietary fiber; however, to date, there have been few studies regarding the effects of PHP on the gel properties of surimi products. Our result showed that a small amount of PHP (0.1%) improved WHC and water distribution of surimi gels, resulting in a gel with a smoother and more uniform surface. Therefore, this work is meaningful for the promotion of surimi gel properties and the development of healthy surimi products by adding PHP as a potential food ingredient.

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“…The significant improvements in gel texture by KSDF and ultrasound treatment were compatible with the study of Zhang et al [ 11 ], who suggested that the addition of dietary fiber combined with ultrasonic pretreatment significantly improved the quality of meat products. The association of proteins with KSDF through hydrophobic interactions to generate a dense three-dimensional network structure may be the cause of the increase in gel strength [ 24 ]. The cavitation shearing effect of ultrasound exposed the hydrophobic groups of the proteins to form a tightly structured three-dimensional network, especially at 400 W. However, excessive ultrasonic power interfered with the interaction between the protein and KSDF, altering the protein structure and resulting in a reduction in gel strength [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure

Fan

et al. 2022

Foods

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The interaction of polysaccharides–protein with varied origins and structures provides opportunities for tailoring the physicochemical qualities of food protein-based materials. This work examined the feasibility of ultrasound-modified interaction between kidney bean dietary fiber (KSDF) and duck myofibrillar proteins (MP) to improve the physicochemical properties of the gel matrices. Accordingly, gel strength, water holding capacity, solubility, chemical interaction, secondary structure, and network structure of MP were determined. The addition of KSDF combined with the ultrasound treatment contributed to the improved water retention capability, G’ values, and the reduced particle size of protein molecules, corresponding with the formation of dense pore-like structures. The results demonstrated that 1% KSDF and ultrasonication at 400 W significantly enhanced gel strength by up to 109.58% and the solubility increased by 213.42%. The proportion of α-helices of MP gels treated with 1% KSDF and ultrasonication at 400 W was significantly increased. The sonication-mediated KSDF–MP interaction significantly improved hydrophobic interactions of the proteins, thus explaining the denser network structure of the MP gels incorporated KSDF with ultrasound treatments. These results demonstrated the role of ultrasonication treatments in modifying KSDF–protein interaction to improve the gel and structural properties of the MP gels.

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Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing

Cited by 37 publications

References 29 publications

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Effects of psyllium husk powder on the gel properties of silver carp ( Hypophthalmichthys molitrix ) surimi

Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure

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