Effects of different deodorising processes on the off‐odour compounds and gel properties of common carp surimi

Jin, Ritian; Meng, Ran; Zhang, Huimin; Yang, Xiaofei; Wu, Zhaoxia

doi:10.1111/ijfs.13791

Cited by 16 publications

(10 citation statements)

References 32 publications

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“…The water mobility and distribution in surimi gels is important because it closely relates to the WHC and determines the technological quality of surimi‐based products (Jin, Meng, Zhang, Yang, & Wu, ; Ma et al, ). NMR relaxometry is a non‐destructive method that enables an analysis of the water distribution in the surimi gels (Zhang, Xue, Xu, Li, & Xue, ).…”

Section: Resultsmentioning

confidence: 99%

Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

Tao

Dai

Lin

et al. 2019

J Food Process Preserv

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The effects of high pressure (100–500 MPa) pretreatment on the properties of reduced salt (1.5% of NaCl, w/w) surimi (RSS) containing 0.8% (w/w) κ‐carrageenan (RSS‐K) gels were investigated. Results showed that the gel strength and water‐holding capacity of RSS‐K gels obtained the maximum value at 300 MPa. The low‐field nuclear magnetic resonance revealed that pretreatment at 300 MPa shortened the T2 spin–spin relaxation time of RSS‐K gels and increased the proportion of immobilized water in gels. Scanning electron microscopy imaging suggested that the 3D network structure of RSS‐K gels became smoother, more continuous and uniform, and denser at 300 MPa. These results indicated that pretreatment at 300 MPa could improve the gel properties by changing the water state and microstructure of RSS‐K gels. Practical applications Consumers' growing awareness of the reduction of NaCl intake has led the aquatic product processing industry to develop healthier surimi‐based products with lower NaCl. However, the gel‐forming ability of surimi is reduced by less NaCl, so effective technologies are required to facilitate gelation for the improvement of the gel properties. Adding κ‐carrageenan (dietary fiber) and high pressure processing can be a potential method to improve the gel quality of reduced NaCl surimi gel.

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Section: Resultsmentioning

confidence: 99%

Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

Tao

Dai

Lin

et al. 2019

J Food Process Preserv

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“…The effect of interaction between washing cycles and washing solutions was significant (p < 0.05) for both protein content and pH. The fat and sarcoplasmic proteins are efficiently removed in saline, weak acid and weak alkaline solutions (Jin, Meng, Zhang, Yang, & Wu, 2018).…”

Section: Washing Solutions Evaluationmentioning

confidence: 94%

Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat

Massingue

Filho²,

Fontes

et al. 2019

J Food Process Preserv

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The effects of washing solutions and number of cycles on mechanically deboned turkey meat (MDTM) were evaluated for the production of surimi‐like material (SLM) using water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer. Yields vary from a low of 30.98% with sodium chloride solution to as high as 37.33% with sodium bicarbonate. Chemical composition of washed samples showed moisture content of 75.46%–79.52%, fat at 5.87%–7.14%, protein at 12.35%–15.36%, and ash at 0.81%–1.29%. Repeated washings resulted in reduce in soluble proteins. Washing with sodium bicarbonate increased sodium content of unwashed MDTM from 60.76 mg/100 g to 109.41 mg/100 g, while water and phosphate buffer decreased it to 5.33 mg/100 g and 7.95 mg/100 g. SLM washed with sodium bicarbonate had higher pH and water holding capacity, and showed better changes in color characteristics than unwashed MDTM and other SLMs. This study demonstrates that sodium bicarbonate solution provided a desirable SLM with best technological quality. Practical applications MDTM is widely used by the Brazilian industry in the production of meat products, in which the use of up to 60% of the product is allowed. However, in products with a low fat content and with light color characteristics, such as some cured cooked poultry, the use of MDTM is limited precisely because it contains high content of fats and heme pigments. Washing process is one of a practical method to produce SLM resulting in higher myofibrillar proteins concentration and lower fat and heme pigments. However, different washing solutions and multiple washes provide different qualities of SLM from different species. Thus, determining the optimal washing process and its effects on the SLM characteristics is important for its application in meat products with low fat and with less pigmentation. Due to its properties, all types of SLM had potential applications for meat replacer in the production of emulsified and restructured meat products, with emphasis on the SLM obtained by use of sodium bicarbonate washing solution.

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“…Owing to the provision of mobility and distribution of 1 H of H 2 O molecules, LF–NMR experiments have been used in WHC analysis of meat products (He et al., 2019). The spin–spin relaxation time (T 2 ), including three parts indicating the bound water (T 21 ), the immobilized water (T 22 ), and the free water (T 23 ), was used for analyzing the WHC of meat products (Jin et al., 2018). In this study, three relaxation populations of water mobility were mostly located at 0.05−3.05 ms (T 21 ), 21.54−151.99 ms (T 22 ), and 231.06−705.48 ms (T 23 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum

Zhao

et al. 2021

Journal of Food Science

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Here, the effect of high-pressure conditions (0.1-400 MPa) on the water-loss, texture, gel strength, color, dynamic rheological property, and water migration of pork batters containing 0.1% (W/W) Artemisia sphaerocephala krasch gum (PB-AG) is studied. Results indicated that the cooking yield, waterholding capacity, texture, gel strength, L * values, and Gʹ values increased with the increase in pressure (0.1-300 MPa) (p < 0.05). Dynamic rheological results (Gʹ) revealed that the thermal gelling ability of the PB-AG gel gradually increased with pressure (0.1-300 MPa). The minimum of T 22 content was observed and the proportion of immobilized water decreased at 300 MPa by low-filed nuclear magnetic resonance. However, excessive high-pressure processing treatments (400 MPa) resulted in lower gel strength, WHC, texture, and Gʹ. The scanning electron microscopy results shown that a denser network structure with small cavities was observed at 300 MPa. Therefore, moderate pressure treatment (≤300 MPa) may improve gelation properties of PB-AG gel, while excessive pressure treatment (400 MPa) may weaken the gelation properties. Practical Application: High-pressure processing combining Artemisia sphaerocephala krasch gum could enhance the gelation properties of pork batters. To do so, establishing knowledge on gelation properties of pork batters with Artemisia sphaerocephala krasch gum at different pressure levels treatment would be of paramount importance, because this contributes furnishing engineering data pertinent to the technical progress for the processing of emulsiontype meat with high quality.

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Effects of different deodorising processes on the off‐odour compounds and gel properties of common carp surimi

Cited by 16 publications

References 32 publications

Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat

Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum

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