Effects of γ-polyglutamic acid on the physicochemical properties and microstructure of grass carp (Ctenopharyngodon idellus) surimi during frozen storage

Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.

Section: Introductionmentioning

confidence: 99%

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Klinmalai

Fong-in

Phongthai

et al. 2021

“…The significant decrease of G′ and G″ in the NC group from 22 °C to 31 °C might be due to the excessive oxidation of MPs caused by the addition of SC and NaCl [ 1 , 22 ]. The G′ of NaCl (46–48 °C), SG (20–36 °C), SC (26–32 °C), ST (43–50 °C), NG (35–41 °C), NC (33–39 °C), and NT (36–43 °C) increased slightly in the temperature range of 20 °C–50 °C ( Figure 2 A), which was the result of the denaturation and aggregation of the myosin head and cross-linking components, and indicated the initial formation of a gel network [ 23 ]. Then NaCl (48–54 °C), SG (36–57 °C), SC (32–47 °C), ST (50–53 °C), NG (41–51 °C), NC (39–51 °C), and NT (43–52 °C) groups deteriorated at 32–57 °C.…”

Section: Resultsmentioning

confidence: 99%

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

Chu

Deng

et al. 2022

In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p < 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p < 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.

“…Surimi gel was prepared according to the method described by Tao et al [8]. Frozen surimi was thawed at 4 • C, chopped for 5 min, mixed with 2.5% NaCl addition followed by chopping for another 5 min.…”

Section: Preparation Of Surimi Gelsmentioning

confidence: 99%

“…Ca 2+ -ATPase activity is an important indicator to measure the structural integrity of MP in fish muscle [8]. The protein conformations can be changed along with the breakdown of intermolecular noncovalent bonding during storage, resulting in the decrease of Ca 2+ -ATPase activity [35].…”

Section: Ca 2+ -Atpase Activitymentioning

confidence: 99%

“…Like other uncured meats, the shelf life of surimi is largely depending on frozen storage [3][4][5], which restrains intrinsic enzyme activities, microbial growth, and lipid oxidation of surimi during long-term preservation [6,7]. However, undesirable quality deteriorations still occur (e.g., water loss, structural weakening, and nutrition decay), and most of them are related to MP denaturation [8], which owes to the effect of ice crystallization, protein concentration and oxidation [9].…”

Section: Introductionmentioning

confidence: 99%

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Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Zhu

et al. 2022

Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this study, the cryoprotective effect of CMCh oligosaccharide (CMCO) on frozen surimi (silver carp) was systematically investigated in terms of protein structures, gelling behaviors, and sensory qualities. CMCO (0.6%) was incorporated in the surimi before frozen storage (−18 °C for 60 days) while the commercial cryoprotectant (4% sucrose, 4% sorbitol) was used as a positive control. Results indicated that CMCO could inhibit the freezing-induced denaturation of myofibrillar protein, whose values of solubility, Ca2+-ATPase and sulfhydryl content were 24.8%, 64.7%, and 17.1% higher than the nonprotected sample, respectively, while the surface hydrophobicity was 21.6% lower. Accordingly, CMCO stabilized microstructure of the surimi gels associated with improved gel strength, viscoelasticity, water-holding capacities, and whiteness. Moreover, the cryoprotective effect of CMCO with higher degree of carboxymethyl substitution (DS: 1.2) was more pronounced than that of low-DS-CMCO (DS: 0.8). Frozen surimi treated with high-DS-CMCO achieved competitive gelling properties and sensory acceptability to those with the commercial counterpart. This study provided scientific insights into the development of ampholytic oligosaccharides as food cryoprotectants.