Thermal gelation of myofibrillar proteins from aquatic organisms

Tolano-Villaverde, I. J.; Torres‐Arreola, Wilfrido; Ocaño‐Higuera, Víctor Manuel; Márquez‐Ríos, Enrique

doi:10.1080/19476337.2015.1116024

Cited by 15 publications

(11 citation statements)

References 68 publications

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“…Muscle proteins are responsible to retain water molecules being associated with juiciness of the final product, besides, is well correlate with desirable taste and textural attributes by sensory panelists (Kolodziejska et al, ). Mantle muscle proteins have been used to make protein gels with high quality (Cortes‐Ruiz et al, ; García‐Sánchez et al, ; Tolano‐Villaverde, Torres‐Arreola, Ocaño‐Higuera, & Marquez‐Rios, ). From consumer point of view, WHC of proteins may be related with desirable palatability and textural attributes of seafood.…”

Section: Resultsmentioning

confidence: 99%

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Torres‐Arreola¹,

Ocaño‐Higuera²,

Ezquerra‐Brauer³

et al. 2017

J Food Process Preserv

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Jumbo squid (Dosidicus gigas) is an important commercialized fishery in Mexico; however, during its post‐catch processing, several physicochemical changes occur in flesh, which could result in texture modifications. In this research, changes in water‐holding capacity, protein solubility (PS), firmness, fibrils microstructure, and color of squid muscle (mantle, fins, and arms) during cooking (30 min at 100 °C) were evaluated. Throughout cooking were exhibited different shrinkage and weight loss behavior among three anatomical regions (p < .05). After cooking, PS of muscle from fins and arms remained similar, meanwhile, mantle muscle PS decreased 75%. Shear force (SF) magnitude order (p < .05) registered in fresh muscle was fins > arms > mantle, whereas at ending cooking, mantle muscle required the lowest SF. Microscopic analysis revealed a major quantity of collagen fibers in fins and arm muscle suggesting its possible relation to their hardness, in both fresh and cooked state. Practical applications Jumbo squid (Dosidicus gigas) is an important marine resource in Mexico and many Asiatic and European countries. Its muscle (fins, arms, and mantle) edible items are commercialized and consumed in fresh, brined, and cooked presentations. Squid muscle protein structures (fibril and stromal) are organized different than fish as well as beef, pork and poultry; therefore its textural, physicochemical and sensorial (quality parameters) changes induced by cooking are distinctive. Squid meat acceptance by consumers is related mainly by texture than the taste or color attributes. Therefore, from economic point of view of domestic and large‐scale markets, the establishment of best cooking conditions of squid became essential.

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Section: Resultsmentioning

confidence: 99%

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Torres‐Arreola¹,

Ocaño‐Higuera²,

Ezquerra‐Brauer³

et al. 2017

J Food Process Preserv

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“…For making surimi gel, the certain amount of salt (sodium chloride) must be added in the surimi to solubilize myofibrillar proteins. Basically, salt at 2.5–3% total weight is used for surimi gel preparation (Tolano‐Villaverde, Torres‐Arreola, Ocaño‐Higuera, & Marquez‐Rios, ). Since salted duck egg albumen had high salt content (33%; dry weight basis), it can be used to replace the salt, solar salt, or earth salt used in surimi.…”

Section: Introductionmentioning

confidence: 99%

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi

Quan

Benjakul

2019

Journal of Texture Studies

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The influences of salted duck egg albumen powder (SDEAP) as salt replacer at various levels (0.5–2.5%) on autolysis and gelling properties of sardine surimi were investigated. SDEAP had high salt (33.67%) and protein contents (64.52%) with trypsin inhibitory activity of 5,975 kunits/g solid. SDEAP was white in color with L*‐value of 96.72. It had low moisture content (3.98%) and water activity (0.38). Autolysis of sardine surimi was drastically inhibited when SDEAP was incorporated with increasing levels as indicated by the more retained myosin heavy chain and the reduced trichloroacetic acid‐soluble peptide content. Breaking force and deformation of surimi gel increased, while expressible moisture content decreased as the levels of SDEAP added were increased (p < .05). Gumminess, hardness, chewiness, springiness, and cohesiveness of surimi gels also increased as SDEAP levels increased (p < .05). Lightness and whiteness were higher in all surimi gels incorporated with SDEAP than the control (p < .05). For microstructure, surimi gels incorporated with SDEAP at all levels used had finer gel network with smaller voids and more connectivity than the control gel. Thus, SDEAP could be used as a salt replacer for sardine surimi gel preparation and it could improve the properties of resulting gel.

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“…270-273 and 224-228 kDa (Table 2). It is manifested by a significantly higher capacity to form strong and elastic gel after thermal treatment [8]. Therefore, it can be assumed that the resulting spatial network of surimi-like material (SLM) systems is characterised by a greater segment density, which could have contributed to their significantly (p < 0.05) greater firmness (Table 3).…”

Section: Rheological and Textural Properties Of Gelsmentioning

confidence: 99%

“…At the same time, it is believed that other myofibrillar proteins such as actin, regulatory and cytoskeletal proteins (including filamin, among others) do not form gels. Nevertheless, they affect the viscoelastic properties of myosin gels [8]. The surimi myofibrillar protein extract made from fish, which was later heated, had better textural parameters than gels made from the fish muscle tissue which was thermally processed under the same conditions [9,10].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of surimi-like material made from the muscle tissues of freshwater mussels (Sinanodonta woodiana Lea, 1834)

et al. 2021

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The aim of the study was to determine selected characteristics of surimi-like material (SLM) made from the muscle tissues of Sinanodonta woodiana (Lea, 1834) freshwater mussels. The research material consisted of unwashed mussel muscle homogenate as the control sample—C, mussel muscle tissue twice washed with water (SLM-W) and sample washed with NaCl at a concentration of 0.169 mol/L as well as water (SLM–S). A raw control sample and surimi like-materials were analysed using the SDS-PAGE technique. They were also tested using the DMTA method (dynamic mechanical thermal analysis) while heating the samples up to 80 °C and cooling to 20 °C. The thermal drip and texture of gels after heating (75 °C, 30 min) were also determined. The washing procedure had a significant impact on the protein composition of the SLMs. A significantly (p < 0.05) higher percentage of proteins with molecular weights of 270–273 kDa and 105–110 kDa (corresponding to specific filamin isoforms), as well as 42–43 kDa (corresponding to actin), were found in the SLMs compared to sample C. Ccorrelation analysis confirmed a strong positive relationship between the percentage share of the above proteins and the values of the elasticity modulus (r ≥ 0.84) and firmness (r ≥ 0.88) of SLM gels. The SLM-S sample was characterised by the lowest significant (p < 0.05) thermal drip values. During heating, the rheological traits of all samples changed at two stages: from 20 to 50 °C and over 50 °C. The highest dynamics of variation in the elasticity modulus (G′) value were noticed at temperatures exceeding 50 °C in all samples. The G′ values in the SLM samples were significantly greater than the values in sample C. The analysis revealed a strong correlation (r ≥ 0.81) between the determinants of the texture of the SLM samples and their rheological parameters. Sample SLM-W was the one with the highest firmness and elasticity values. The analysis showed that the textural properties of the SLM samples mainly resulted from the reaction of spatial matrices to mechanical interactions.

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Thermal gelation of myofibrillar proteins from aquatic organisms

Cited by 15 publications

References 68 publications

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi

Physicochemical characteristics of surimi-like material made from the muscle tissues of freshwater mussels (Sinanodonta woodiana Lea, 1834)

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