Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

Alipour, Hakimeh Jannat; Rezaei, Masoud; Shábanpour, Bahareh; Tabarsa, Mehdi

doi:10.1016/j.foodhyd.2017.07.038

Cited by 91 publications

(55 citation statements)

References 62 publications

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“…At the same additive content, surimi gels with AAES showed the higher hardness, gumminess, and chewiness than those added with other starches (Table ). It should be noted that the harder the gel, the more force was needed to break the gel network (Alipour, Rezaei, Shabanpour, & Tabarsa, ). The hydrophobic ester group in AAES not only decreased the gelatinization temperature, but also improved the interaction between protein–protein and protein–water, which is more beneficial to the formation of stable gel structure.…”

Section: Resultsmentioning

confidence: 99%

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

et al. 2019

Journal of Texture Studies

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The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg−1 NCS or 20 g kg−1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat‐induced conformational transition of surimi protein from α‐helix to β‐sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg−1 starch had the finer and denser network structure. Therefore, 20 g kg−1 AAES or 10 g kg−1 NCS or 10 g kg−1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.

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Section: Resultsmentioning

confidence: 99%

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

et al. 2019

Journal of Texture Studies

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“…However, silver carp surimi does not have good gelling capability, which limits its processing and utilization to a great extent . In order to improve the quality of freshwater fish surimi gels, exogenous additives are necessary during processing, such as transglutaminase, phenolic compounds, non‐muscle proteins, and polysaccharide …”

Section: Introductionmentioning

confidence: 99%

“…3 In order to improve the quality of freshwater fish surimi gels, exogenous additives are necessary during processing, such as transglutaminase, phenolic compounds, non-muscle proteins, and polysaccharide. [4][5][6][7] Proteins and polysaccharides are food hydrocolloids that have an important influence on the textural and functional properties of restructured food. 8 It is reported that hydrocolloids could increase gel strength and functional properties of surimi-base products.…”

Section: Introductionmentioning

confidence: 99%

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

et al. 2020

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BACKGROUND Hydrocolloids are the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported, and the level of hydrocolloids may be a key factor influencing the quality of surimi. Therefore, this study investigated the effect of curdlan, xanthan gum, κ‐carrageenan, and gelatin at various levels on gel properties and protein conformation of surimi from silver carp. RESULTS Addition of curdlan, κ‐carrageenan, or gelatin at lower level could significantly promote gel strength, textural profiles, and water holding capacity (WHC) of the surimi gels. However, gel strength and WHC gradually decreased with increasing amount of xanthan gum added. The addition of curdlan or κ‐carrageenan remarkably increased the whiteness of surimi gel, but the whiteness decreased when the concentration of κ‐carrageenan reached 5 g kg−1. Along with the increase of curdlan, κ‐carrageenan, or gelatin concentration, the index of hydrophobic interaction and hydrogen bonds first increased and then decreased, whereas index of ionic bonds first decreased and then increased. According to Raman spectroscopy data, a small content of curdlan or κ‐carrageenan promoted the conformational transition of surimi protein from α‐helix to β‐sheet, leading to the changes in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 4 g kg−1 curdlan or 2 g kg−1 κ‐carrageenan had a finer and denser network structure. CONCLUSION Curdlan or κ‐carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products. © 2020 Society of Chemical Industry

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“…Pacific whiting (Merluccius productus), as such, is also one of the main species for surimi production (Velazquez et al, 2008). However, it has been reported that surimi products can also maximize the use of less popular and underutilized fish species in order to upgrade them as human food (Alipour et al, 2018). Lizard fishes of the genus Saurida, bluefin gurnard Chelidonichthys kumu and other by-catch of trawl fisheries are some of the examples that have progressively been considered in the production of surimi (Guenneugues and Ianelli 2014;Galal-Khallaf et al, 2016).…”

Section: Surimimentioning

confidence: 99%

Utilization of marine by-products for the recovery of value-added products

Shahidi¹,

Varatharajan²,

Han³

et al. 2019

Journal of Food Bioactives

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The world fisheries resources have exceeded 160 million tons in recent years. However, every year a considerable amount of total catch is discarded as by-catch or as processing leftovers, and that includes trimmings, fins, frames, heads, skin, viscera and among others. In addition, a large quantity of processing by-products is accumulated as shells of crustaceans and shellfish from marine bioprocessing plants. Recognition of the limited marine resources and the increasing environmental pollution has emphasized the need for better utilization of the by-products. Marine by-products contain valuable protein and lipid fractions, minerals, enzymes as well as many other components. The major fraction of by-products are used for feed production-in making fish meal/oil, but this has low profitability. However, there are many ways in which the fish and shellfish waste could be better utilized, including the production of novel food ingredients, nutraceuticals, pharmaceuticals, biomedical materials, fine chemicals, and other value-added products. In recent times, much research is conducted in order to explore the possible uses of different by-products. This contribution primarily covers the characteristics and utilization of the main ingredients such as protein, lipid, chitin and its derivatives, enzymes, carotenoids, and minerals originating from marine by-products.

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Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

Cited by 91 publications

References 62 publications

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Utilization of marine by-products for the recovery of value-added products

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