The interaction study of soluble pectin fiber and surimi protein network from silver carp (Hypophthalmichthys molitrix) based on a new prediction model

Cai, Yanxue; Wang, Jihui; Xiao, Shan; Zhu, Jie; Li, Lin; Liu, Yujia

doi:10.1016/j.foodchem.2022.134429

Cited by 12 publications

(2 citation statements)

References 33 publications

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“…The transverse relaxation time (T 2 ) provides information on physicochemical changes [30]. T 2 could reflect the binding force and degree of freedom for hydrogen protons, and the greater binding force for hydrogen protons can reduce the degree of freedom of hydrogen protons, and the mobility of water molecules in the sample is weakened, resulting in the shortening of T 2 [31]. T 2 relaxation time distribution curve of the imitation crab meat at different treatments is illustrated in Figure 4.…”

Section: Lf-nmr Spin-spin Relaxation (T 2 ) Measurementsmentioning

confidence: 99%

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Xue,

Luan

et al. 2023

Foods

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Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.

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Section: Lf-nmr Spin-spin Relaxation (T 2 ) Measurementsmentioning

confidence: 99%

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Xue,

Luan

et al. 2023

Foods

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“…To solve this problem, some hydrocolloids have been used in surimi to enhance gel properties of surimi (Singh et al ., 2023). In general, hydrocolloids are mainly polysaccharides and have been known to influence the gel properties of meat through the interaction between proteins and polysaccharides, while psyllium husk powder (PHP) is a highly soluble and viscous fibre that has been used as a gelling agent (Cai et al ., 2023). Among them, polysaccharides such as arabinoxylan (AXE) are the main components that lead to the high colloidal dispersion of PHP.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of psyllium husk with different sizes and their effects on gel properties of surimi

Zhu,

Jin,

Wei

et al. 2024

Int J of Food Sci Tech

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SummaryPsyllium husk has attracted increasing interest in food applications due to its well‐known health benefits. Size reduction is an important mechanical operation used to tailor the functional properties of materials. In this study, the physicochemical properties and colloidal stability of the PHPs with different sizes were characterised by particle size distribution, zeta potential, Fourier transform infrared (FT‐IR) and X‐ray photoelectron spectroscopy (XPS). Furthermore, the size effects of psyllium husk on surimi gel properties were investigated in terms of the gel strength, water‐holding capacity (WHC) and water distribution. The results found that milling changed the monosaccharide composition and increased the diffraction intensity of psyllium husk powder (PHP) without disrupting the β‐glycosidic linkages. Furthermore, the XPS results suggested that smaller samples showed more exposed surface functional groups. The PHP3 group with average size of d (0.5) = 259.50 μm exhibited the highest absolute zeta potential. The viscosity and zeta potential of PHP correlated positively and negatively with the gel strength of surimi, respectively. Moreover, the micronized PHP also contributed to the increase in immobilised water content and uniform water distribution in surimi gels. The high viscosity and colloidal stability of psyllium husk (PHP3 group) contributed to the improved mechanical properties of surimi gels. This work provides a valuable reference for the potential use of psyllium husk in quality improvement of surimi products through size control.

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Kinetics and mechanisms of thermal deterioration in silver carp (Hypophthalmichtys molitrix) surimi gel quality under high‐temperature sterilization

Wu,

Gao,

Jiang

et al. 2024

J Sci Food Agric

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BACKGROUNDThe gelation properties of surimi gel under various high temperatures (115, 118, and 121 °C) and sterilization intensities (F0 values of 3–7 min) were systematically investigated. A kinetic model detailed quality changes during heat treatment through mathematical analysis, elucidating mechanisms for gel quality degradation.RESULTSIncreased sterilization intensity significantly reduced the quality characteristics of surimi gel. Compared to the gel without sterilization treatment, when the sterilization intensity was increased to 7 min, the gel strength of the groups treated at 115 °C, 118 °C, and 121 °C decreased by 68.35%, 51.4%, and 51.71%, respectively, and the water‐holding capacity decreased by 24.87%, 16.85%, and 22.5%, respectively. The hardness, chewiness, and whiteness of the gel also significantly decreased, and the changes in these indicators all conformed to a first‐order kinetic model. Activation energy of 291.52 kJ mol−1 highlighted gel strength as the least heat‐resistant. At equivalent sterilization intensities, 115 °C exhibited the poorest gel quality, followed by 121 °C, with 118 °C showing relatively better gel quality. Increased T22 and decreased PT22 suggested heightened water mobility and transition of immobilized water within the gel into free water. Protein degradation, weakened disulfide bonds and hydrophobic interaction, and protein conformation changes collectively led to a rough and incoherent gel network structure with large fissures, as verified by the results of scanning electron microscopy. Correlation analysis indicated potential for precise control over surimi gel quality by modulating physicochemical attributes.CONCLUSIONThe outcomes may be beneficial to improve the production and quality control of ready‐to‐eat surimi‐based products. © 2024 Society of Chemical Industry.

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The interaction study of soluble pectin fiber and surimi protein network from silver carp (Hypophthalmichthys molitrix) based on a new prediction model

Cited by 12 publications

References 33 publications

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Characterisation of psyllium husk with different sizes and their effects on gel properties of surimi

Kinetics and mechanisms of thermal deterioration in silver carp (Hypophthalmichtys molitrix) surimi gel quality under high‐temperature sterilization

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