Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties

Abstract

Lionfish (Pterois volitans) is an invasive and predatory species whose proliferation over the Caribbean Sea threatens to cause great damage to coral reefs by negatively affecting the balance of the ecosystem. Control strategies have been the most effective way to reduce the negative impact of the lionfish. The development of diversified food products based on lionfish could support these strategies. The objective of the present study was to investigate the influence of ultrasound and the addition of binders in different concentrations: Egg white liquid (EWL) and corn starch (ST) on texture, microstructure and sensory evaluation properties of patties made of lionfish surimi. Each set of binders was added up to 3% varying proportions. The texture profile, water holding capacity, sensory qualities and fractal dimension of scanning electron microscopy images were analyzed to evaluate the quality of the product based on surimi gel. Results showed that the application of ultrasound and the use of binders enhanced the properties of patties made of lionfish surimi. The addition of EWL (3%) improved the water holding capacity and hardness of the final product. However, the fractal dimension of the images was higher in samples processed using ultrasound and without binder addition.

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

“…Moreover, there is a significant positive correlation between H 0 and random coil ( P < 0.01). After ultrasonic pretreatment, the internal hydrophobic groups of the protein molecules were exposed, and the unfolding of the protein exposed the previously buried residues, changing the protein structure and the hydrophobic interaction of the protein [45] . Fig.…”

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

“…Sun, et al, [6] stated that the structure of porcine myosin was opened under ultrasound treatment, which increased the surface hydrophobicity of porcine myosin protein, and the 3D network structure of the porcine myosin protein gel became uniform with enhanced water holding capacity and hardness. Ultrasound also improved the gel characteristics of lionfish surimi patties and their sensory attributes [7] .…”

Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle

“…TPA can better imitate the actions applied to the gel by the tongue and teeth ( Jimenez-Munoz et al, 2019 ). The textural profiles of BSM gel added with TGase or UT at various levels or in combination are shown in Table 1 .…”