Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel

Zhou, Yingqin; Yang, Ming; Yin, Junfeng; Huang, Jingjing; Yan, Yan; Zhang, Fusheng; Xie, Na

doi:10.1016/j.foodchem.2022.135282

Cited by 7 publications

(1 citation statement)

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“…This property is widely used in the food industry, including in the production of fish balls, fish fillets, sausages, and surimi (Wang et al, 2020). Furthermore, the textural properties of heated fish are closely related to its gelation, while the freshness of fish determines the strength and elasticity of its gel (Zhou et al, 2023). Therefore, a method was sought to treat fillets in a way that could not only maintain the freshness of fillets and prevent protein degradation, but also retard the fission of gelatinous properties in fillets.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted chlorogenic acid‐grafted chitosan soaking of sea bass (Lateolabrax japonicus) fillets to reduce protein oxidation and maintain gel properties

Yang,

Lan,

Sun

2023

Journal of Food Safety

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The perishability of aquatic products is a challenge for the processing of aquatic products, so it is better to choose suitable preservatives to prevent the degradation of proteins and the fission of their gel properties. Thus, this study investigated the effects of ultrasound‐assisted chlorogenic acid grafted chitosan (GUA) soaking of sea bass (Lateolabrax japonicus) fillets on protein oxidation and gelation properties. The results showed that GUA could reduce the formation of protein carbonyls and maintain Ca2+‐ATPase activity. Intrinsic fluorescence intensity (IFI) and SDS‐PAGE results demonstrated that GUA stabilized the tertiary structure of protein and inhibited protein degradation. Interestingly, ultrasound attenuated the protein aggregation induced by the use of chitosan‐grafted‐chlorogenic acid (CS‐g‐CA), which has good particle size during storage. Meanwhile, GUA treatment endowed the gel with a dense network microstructure, increased water holding capacity (WHC), reduced water mobility, and improved MP gel color as well as textural properties.

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Section: Introductionmentioning

confidence: 99%