Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties

Abstract

There is an emerging consumption of the Antarctic krill (AK) muscle‐based food due to its excellent nutritional value and enormous biomass storage capacity. However, the coarse texture of the muscle and the weak gelling properties of AK protein impede its expansion in surimi‐based products. This investigation successfully prepared heat‐induced gels of AK surimi with desirable textural properties by including Litopenaeus vannamei in varying proportions. Higher concentrations of L. vannamei resulted in improved three‐dimensional printability, greater water‐holding capacity (WHC), larger viscoelastic modulus, and a well‐formed microstructural matrix of AK surimi, due to an increased level of myofibrillar protein. Compared with AK, L. vannamei muscle had double the salt‐soluble protein content, which was corroborated by increased intensity of bands of actin, paramyosin, tropomyosin, and myosin light chains on reducing SDS‐PAGE. DSC results indicated that a high ratio of L. vannamei elevated the denaturation temperature and enthalpy of myosin, sarcoplasmic protein, and actin, suggesting a high degree of cross‐linking. It was also found that when hydroxypropyl cassava starch was added at 0.5% (w/w), WHC and gel strength were further improved with a more compact gel matrix. The successful preparation of unwashed mixed surimi with AK meat fully exploited in this study provides an option for AK surimi‐based product industrialization.

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

“…LF‐NMR is appropriate for evaluation of the effects of heating and freezing treatments on 3D/4D printed foods, as Figure 4c shows, LF‐NMR can be used to illuminate the linkage among the obstruction of water migration with the increase of mechanical strength within 3D printed surimi gel (C. Wang et al., 2023). In addition, T 2 has been combined with WHC to elucidate the impact of water distribution on the level of amalgamation among bound water, free water, and other constituents such as protein and starch (M. Li et al., 2023; Shang et al., 2023).…”

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

“…This phenomenon occurs because salt dissolves salt-soluble thick and thin myofilaments, allowing myosin and actin to absorb water and assemble into an actomyosin gel. The expansion of the actin structure increases the stickiness, hardness,and adhesion of surimi. , In recent years, it has been reported that common shrimps such as Litopenaeus vannamei have been used as raw materials to prepare commercially marketable shrimp paste products. , However, the surimi products formed by shellfish, another important organism in the ocean that is also high in protein, have not yet been widely available.…”

“…70,71 In recent years, it has been reported that common shrimps such as Litopenaeus vannamei have been used as raw materials to prepare commercially marketable shrimp paste products. 72,73 However, the surimi products formed by shellfish, another important organism in the ocean that is also high in protein,…”

Effect of high‐content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase

“…Surimi is a typical salt-soluble myofibrillar protein concentrate and can be produced from low-value freshwater fish, such as silver carp (Ding et al, 2022). However, silver carp surimi has undesired flavour, rough gel and whiteness through several rinsing steps removed fish oil (Luo et al, 2020), which is necessary to add exogenous additives, such as plant protein, starch and edible oil to control its quality (Yang, Meng, et al (2022); You et al, 2022;Shang et al, 2023). The addition of edible oil is an effective way to improve the texture and colour of surimi as well as enhance the nutritional and flavour value of surimi products (Yu, Xiao, et al, 2022;Pei et al, 2023).…”