Effects of rice residue on physicochemical properties of silver carp surimi gels

Abstract

The objective of this study was to determine the effects of rice residue on the physicochemical properties of silver carp surimi gels. The whiteness of gels was slightly decreased when rice residue was added. Breaking force and deformation of gels were significantly decreased with more than 1% rice residue addition (p < 0.05). The trends of storage modulus, tan δ, and interactions demonstrated a negative effect of rice residue (more than 1%) on gel network. The addition of rice residue reduced the interactions in surimi gel network, such as hydrophobic interaction. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis indicated that there was little interaction between rice proteins and myofibrillar proteins. Rice residue deteriorated the freeze-thaw stability of surimi gels. Therefore, rice residue could be an inactive filler in the gel network unless it was less than 1%.

Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool

“…The negative impact of rice protein on formation of the liver protein network and subsequent increase in drip loss can possibly be attributed to its damaging and weakening effect on the gel-forming ability of the liver proteins. Gu et al [ 21 ] observed similar behavior when rice proteins were added to silver carp surimi gels. They presumed this was caused by impact of the rice proteins on the cross-linking abilities between myofibrillar proteins, consequently disrupting the fish gel matrix.…”

Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel

“…Water holding capacity was measured by centrifugation (Gu, Xiao, Sun, Shi, & Yang, 2018) with some modifications. Surimi gel was cut into thin sections, weighed ( W 1 , g), wrapped with two layers of filter paper.…”

“…Selective solubility of surimi gels was analyzed according to Gu et al (2018). Ionic bonds, hydrogen bonds, and hydrophobic interactions were the difference between protein solubilized in SB (0.6 mol/L NaCl) and SA (0.05 mol/L NaCl), SC (0.6 mol/L NaCl and 1.5 mol/L urea mixture) and SB, SD (0.6 mol/L NaCl and 8.0 mol/L urea mixture) and SC, respectively.…”

“…SDS‐PAGE of surimi gels was performed in a Mini Protein II unit (Bio‐Rad Laboratories, Inc., Hercules, CA) according to Gu et al (2018) with some modifications. Surimi gel (2.0 g) was homogenized with 18 mL 5% SDS at 8,000 rpm for 1 min and heated at 90°C for 1 hr.…”

Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

“…The compact microstructure may hinder the outow of water and increase the WHC. 30 The WHC of silver carp surimi was improved by blending with Nemipterus virgatus surimi. 7 The WHC of mackerel surimi was improved by blending with croaker surimi.…”