Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

Zhang, Tong; Wang, Jie; Feng, Jiaqi; Liu, Yaqiong; Suo, Ran; Ma, Qianyun; Sun, Jianfeng

doi:10.1016/j.ultsonch.2022.106218

Cited by 31 publications

(13 citation statements)

References 47 publications

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“…Myosin is composed of two long intertwined tails as well as a circular head. The mechanical impact of ultrasound could cause these myosin filaments to dissociate, and the protein structure to unfold, resulting in the release of sulfhydryl groups 62 . This is contrary to the results for UB 2, which showed a decrease in sulfhydryl groups under the treatment condition of 60 °C.…”

Section: Resultscontrasting

confidence: 75%

“…The mechanical impact of ultrasound could cause these myosin filaments to dissociate, and the protein structure to unfold, resulting in the release of sulfhydryl groups. 62 This is contrary to the results for UB 2, which showed a decrease in sulfhydryl groups under the treatment condition of 60 °C. This difference may be due to the oxidation of the applied treatments.…”

Section: (B) the Protein Pattern Of Thecontrasting

confidence: 73%

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Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp

Zhou,

Wang,

Zhao

et al. 2024

J Sci Food Agric

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BACKGROUNDIn order to improve the tenderness of dried shrimp products as well as to reduce the hardness of the meat during the drying process, shrimp were treated with ultrasound combined with pineapple protease and the tenderization condition was optimized by measuring the texture and shear force of dried shrimp. In addition, the sulfhydryl content, myofibril fragmentation index (MFI) and microstructure were also examined to clarify the mechanisms of shrimp tenderization.RESULTSThe results showed UB1 group with ultrasonic power of 100 W, heating temperature of 50 °C and pineapple protease concentration of 20 U mL−1 were the optimum tenderization conditions, where shrimp showed the lowest hardness (490.76 g) and shear force (2006.35 gf). Microstructure as well as sodium dodecyl sulfate–polyacrylamide gel electrophoresis results suggested that during the tenderization process the muscle segments of shrimps were broken, degradation of myofibrillar proteins occurred, and MFI values and total sulfhydryl content increased significantly (P < 0.05) (MFI value = 193.6 and total sulfhydryl content = 93.93 mmol mg−1 protein for UB 1 group).CONCLUSIONUltrasound combined with bromelain could be used as a simple and effective tenderization method for the production of tender dried shrimp. The best conditions were 100 W ultrasonic power, 50 °C ultrasonic temperature, and 20 U mL−1 bromelain. © 2024 Society of Chemical Industry.

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Section: Resultscontrasting

confidence: 75%

Section: (B) the Protein Pattern Of Thecontrasting

confidence: 73%

Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp

Zhou,

Wang,

Zhao

et al. 2024

J Sci Food Agric

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“…Zhang et al. (2022b) found that the relaxation time of immobilized and free water in the myofibrillar protein from Litopenaeus vannamei surimi decreased after ultrasonic treatment at 360 W for 20 min, whereas no significant difference was found in bound water. However, Lu et al.…”

Section: Resultsmentioning

confidence: 99%

“…However, when the starch content was 8%, the T 21 of the MPS gels subjected to ultrasonic pretreatment (0.25 ms) was lower than that of the MPS gels prepared by water bath heating (1.52 ms). Zhang et al (2022b) found that the relaxation time of immobilized and free water in the myofibrillar protein from Litopenaeus vannamei surimi decreased after ultrasonic treatment at 360 W for 20 min, whereas no significant difference was found in bound water. However, Lu et al (2022) reported that no notable change was found in fluidity of immobilized water in silver carp surimi with the ultrasound assisted treatment at 270 W for 50 min, whereas free water slightly transformed to bound water.…”

Section: Lf-nmrmentioning

confidence: 89%

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Chen

Cai

et al. 2023

Food Frontiers

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To investigate the protein–starch interactions in myofibrillar protein gels under the ultrasonic pretreatment, the effect of cassava starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus was studied. For the myofibrillar protein–starch (MPS) solutions, the turbidity and elastic modulus increased when the starch content increased from 0% to 8%. For the MPS gels, the hardness, chewiness, gumminess, and water holding capacity increased with the starch content, whereas the cooking loss and whiteness decreased. Starch incorporation promoted the conversion of free water to immobilized water and bound water. The active sulfhydryl content decreased with the starch content, whereas the hydrogen bond and hydrophobic interaction content increased. Fine network structure containing pores at uniform size was formed in the MPS gel at an increased starch content, as shown in the scanning electron microscope images. When the ultrasonic pretreatment was introduced, the elastic modulus of MPS solutions and hardness, chewiness, gumminess, hydrophobic interaction, β‐sheet content, and microstructural compactness of the MPS gels increased, whereas the turbidity of the MPS solutions and cooking loss, whiteness, free water content, active sulfhydryl content, and random coil content of the MPS gels decreased. The MPS gel containing 8% of starch and subjected to ultrasonic pretreatment showed the highest hardness, chewiness, and gumminess of 220, 150, and 160 g, while the lowest cooking loss of 2.5% among all samples. Therefore, the gelling properties of myofibrillar protein from L. japonicus could be enhanced by the starch incorporation, ultrasonic pretreatment, and their synergistic effect.

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“…SC contain high levels of nutritive and non‐nutritive compounds that are beneficial to human health (Chockchaisawasdee et al, 2016 ). Currently, microwave treatment is widely used in food products modification due to its benefits such as fast heating speed and high efficiency (Yılmaz & Tugrul, 2023 ; Zhang et al, 2022 ). We found no report on the impacts of microwave pretreatment on the dehydration rate, moisture diffusivity, and quality of SC in the literature.…”

Section: Introductionmentioning

confidence: 99%

Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry

Salehi,

Inanloodoghouz,

Ghazvineh

2023

Food Science & Nutrition

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The target of this work was to investigate the influence of microwave pretreatments (at five levels of 0, 30, 60, 90, and 120 s) on the total phenolics content, antioxidant potential, mass transfer rate, effective moisture diffusivity (Deff), and rehydration rate of sweet cherries (SC). The drying duration of microwave‐treated SC was shorter than the untreated sample. The average drying time of fresh SC microwaved for 0, 30, 60, 90, and 120 s were 220, 205, 190, 175, and 150 min, respectively. The Deff values, total phenolics, and antioxidant capacity of microwave‐treated SC were higher than the untreated sample. In this study, the SC Deff as determined by the second Fick law varied from 8.73 × 10−10 to 1.41 × 10−9 m2/s. The experimental data for the dehydration curves were fitted to different thin‐layer equations, and the Midilli equation using the experimental constants best described the drying rate of SC. As the microwave pretreatment time increased from 0 to 120 s, the total phenolics and antioxidant capacity of dried SC increased from 1491.4 μg Gallic acid equivalents (GAE)/g dry to 2272.1 μg GAE/g dry, and 54.47%–62.59% (p < .05). The microwave pretreatment enhanced the rehydration rate of dried SC. The rehydration percent of dried SC microwaved for 0, 30, 60, 90, and 120 s were 127.27%, 136.63%, 136.91%, 137.07%, and 136.72%, respectively.

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Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi

Cited by 31 publications

References 47 publications

Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp

Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry

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