Surimi gel was made from silver carp(hypophthalmichthys molitrix).Texture analyzer was adopted to measure stress-relaxation curve to study the effects of water,Na+ and Ca2+ on relaxation properties of surimi gel,so as...Surimi gel was made from silver carp(hypophthalmichthys molitrix).Texture analyzer was adopted to measure stress-relaxation curve to study the effects of water,Na+ and Ca2+ on relaxation properties of surimi gel,so as to provide the basic data for development of surimi gel products.Micromodel of gel based on continuous phase of protein network with water embed and dispersed phase of myofibril was established.Stress-relaxation properties of the gel were imitated by use of five-element relaxation mathematical model,with high fitted precision.The results show that addition of water can reduce hardness of gel;Na+ and Ca2+ can improve the viscoelasticity of gel.展开更多
Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate ge...Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate gel concentration increased. The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G' of the mixture samples increased with time for 4 h. The frequency sweep showed that G' was greater than G" for all the mixture gels with different alginate gel concentrations, and values of both n' and n" for all samples were low (<0.2), these constants corresponding to G' and G", and indicating the elasticity of mixture gels. The values of storage modulus G' decreased during heating process and increased with decreasing temperature.展开更多
[Objectives]The effects of water chestnut powder on the gel properties and quality of silver carp surimi were investigated.[Methods]The surimi gel was prepared by adding 0%,1%,2%,3%,4%and 5%of water chestnut powder to...[Objectives]The effects of water chestnut powder on the gel properties and quality of silver carp surimi were investigated.[Methods]The surimi gel was prepared by adding 0%,1%,2%,3%,4%and 5%of water chestnut powder to the surimi of silver carp.The gel properties,water-holding capacity,cooking loss,whiteness value,puncture and texture profile analysis(TPA)indexes of surimi products were determined to assess the effects of adding different amounts of water chestnut powder on surimi gel.[Results]The results showed that the gel strength,breaking force and depression distance of surimi products increased first and then decreased with the increase of the addition of water chestnut powder.Compared with the control group,the hardness and chewiness of surimi gel in TPA could be significantly improved by adding water chestnut powder.When the addition of water chestnut powder was 2%,the maximum water-holding capacity was 83.68%;the cooking loss rate was the lowest;and the whiteness value was the highest.Adding 2%of water chestnut powder could significantly improve the gel properties of silver carp surimi and obtain a good gel product.[Conclusions]This study provides a scientific basis for the effective utilization of water chestnut resources and the development of new fish surimi products.展开更多
The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material...The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-SLM when compared to the surimi. The deformation did not vary significantly for these two products (P > 0.05). The MDCM-SLM was more accepted by the panelists (P < 0.05). The mean scores of overall desirability for MDCM-SLM was similar to that observed for walleye Pollack surimi that is the parameter of quality. The differences in the acceptability of poultry and fish food products are probably due to peoples’ eating habits.展开更多
The object of this study is to investigate the effects of sodium alginate(SA)and CaCl_(2) on the physicochemical characteristics of shrimp surimi by studying gel strength,water holding capacity(WHC),as well as by text...The object of this study is to investigate the effects of sodium alginate(SA)and CaCl_(2) on the physicochemical characteristics of shrimp surimi by studying gel strength,water holding capacity(WHC),as well as by texture profile analysis(TPA).In addition,the mechanism was analyzed through chemical interactions,protein secondary structure,and microstructure.The results showed that with the addition of different concentrations of SA and CaCl_(2) to the shrimp surimi,the gel quality firstly increased and then decreased with the increase of SA and CaCl_(2) concentrations.The highest values of WHC,breaking force and gel strength were obtained with the addition of 1.2%SA or 0.1%CaCl_(2).When SA and CaCl_(2) were used in concert,the group containing 1.2%SA and 0.15%CaCl_(2) had the highest gel strength with the densest three-dimensional network structure of the gel.In addition,the results of chemical interaction analyses showed that hydrogen and ionic bonds were the main chemical bonds of shrimp surimi sol,while shrimp surimi gel mainly consisted of hydrophobic and disulfide bonds.The incorporation of SA and CaCl_(2) resulted in a significant increase in hydrophobic interactions and disulfide bonding,which could effectively improve the gel properties of shrimp surimi.展开更多
Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline...Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline) also has been evaluated, and it has been discovered that neutral protease behaved the best. The amino acids were analyzed using automatic amino acid analyzer, and the enzymatic digestion conditions were optimized. For neutral protease, the optimal condition was 50℃, 250 MPa, pH 7.0. Material to liquid ratio of enzyme is 6%. More than 29 amino acids were detected after 24 hours of hydrolysis;the enzymatic hydrolysis rate can reach 83.29%. The results show that enzymatic digestion under ultra-high-pressure provides a very promising approach to extract amino acids from Hairtail surimi.展开更多
Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or ...Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value(POV) and thiobarbituric acid reactive substances(TBARS) values of the experimental groups(with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake(p<0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal,(E,E)-2,4-decadienal, 2,3-octanedione, 2-hydroxy-propanamide, and 2,5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and(E,E)-2,4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.展开更多
[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different ...[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different amounts(1%,2%,3%,4%,5%)of Huangzhou radish powder on the water-holding capacity,cooking loss rate,whiteness value,TPA,gel strength and sensory quality of surimi products.[Results]When the addition amount of Huangzhou radish powder was 1%,water-holding capacity,hardness,chewiness and the gel strength of the surimi product reached their maximum values,which were 86.86%,3470.36 g,2628.50 g and 707.48 g·mm,respectively.Meanwhile,the cooking loss rate was reduced to a minimum value(13.66%),and the sensory quality reached the best.The whiteness of surimi products showed a decreasing trend with the increase of the addition amount of Huangzhou radish powder.However,the whiteness of the surimi product was not significantly affected when the addition amount of Huangzhou radish powder was 1%.Therefore,when the addition amount of Huangzhou radish powder was 1%,the quality of surimi products could be improved.[Conclusions]This study provides a new idea for the development and utilization of Huangzhou radish.展开更多
[Objectives]This study was conducted to improve the gel properties of freshwater surimi and its products. [Methods] Tuanfeng lotus seed powder was added to frozen silver carp, and the relationship between the addiamou...[Objectives]This study was conducted to improve the gel properties of freshwater surimi and its products. [Methods] Tuanfeng lotus seed powder was added to frozen silver carp, and the relationship between the addiamount of Tuanfeng lotus seed powder(1%, 2%, 3%, 4% and 5%) and the quality of surimi products was studied, so as to improve the quality of surimi products. [Results] The water holding capacity(86.71%±0.36%), hardness(3 566.64±51.15) g, chewiness(2 697.16±15.81) g and gel strength(692.54±23.19) of surimi products increased to the maximums when the addition amount of lotus seed powder was 3%. Meanwhile, the cooking loss rate was reduced to the minimum(13.00%±0.17%), and the sensory quality was the best, although the whiteness of surimi products decreased slightly with the increase of Tuanfeng lotus seed powder. Therefore, the quality of silver carp surimi products could be improved obviously when the dosage of Tuanfeng lotus seed powder was 3%. [Conclusions] This study provides more new ideas for improving the quality of silver carp surimi products, and simultaneously makes the development of lotus seed food more diversified.展开更多
3D printing is characterized by customizability,rapid prototyping,on-demand manufacturing,and decentralized/distributed manufacturing.Minced meat/surimi has high nutritional value,and by changing the composition,rheol...3D printing is characterized by customizability,rapid prototyping,on-demand manufacturing,and decentralized/distributed manufacturing.Minced meat/surimi has high nutritional value,and by changing the composition,rheological and textural properties of the materials,3D printed meat and aquatic products can meet the needs of special populations such as infants,young children,and the elderly,to solve the problem of swallowing difficulty,food accumulation or indigestion.However,minced meat/surimi is not directly printable,and the multi-component complex system composed of protein-polysaccharide-fat affects its printability,and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth.this paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability,stability,and adaptability.the digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition.3D printing technology has a great potential to achieve precise printing in complex formulations,thus realizing the goal of providing specific nutrients to target populations.展开更多
Different sources of proteins have various ways for facilitating the gelation process of surimi matrices,leading to the diverse combined effects with transglutaminase(TG).In this study,the effects of two plant protein...Different sources of proteins have various ways for facilitating the gelation process of surimi matrices,leading to the diverse combined effects with transglutaminase(TG).In this study,the effects of two plant proteins,soy protein isolate(SPI)and pea protein isolate(PPI),and two animal non-muscle proteins,egg white protein(EWP)and whey protein isolate(WPI),with TG addition on the gel properties of clam Meretrix meretrix(MM)surimi gels were investigated,and the mechanisms were explored.In the presence of TG,the exogenous protein addition significantly improved(p<0.05)the gelation process of the MM surimi.The best improvements were obtained with the combination of EWP,where the gel strength,cooking loss,and water holding capacity were enhanced by 113.08%,67.89%,and 26.30%,respectively.The addition of SPI showed a relatively weak enhancement compared to EWP incorporation,followed by the addition of PPI and WPI.The results of optical microscopy,differential scanning calorimetry,and chemical forces demonstrated that TG preferentially promoted plant proteins to form self-aggregation in the surimi system,and SPI generated more polymers than PPI.In contrast,the interpenetration of animal proteins and MM myofibrillar proteins was improved by TG.EWP formed a double cross-linking network within the MM protein network,while WPI acted as a binder to promote protein-protein interactions.This research could provide novel insights for developing MM resources and establish a theoretical foundation for the use of composite exogenous protein additives to enhance the gel properties of MM surimi products.展开更多
Co-fermentation technology is expected to improve the flavor and quality properties of fermented surimi products.Effects of fermentation with Monascus purpureus(M.purpureus)and Actinomucor elegans(A.elegans)at differe...Co-fermentation technology is expected to improve the flavor and quality properties of fermented surimi products.Effects of fermentation with Monascus purpureus(M.purpureus)and Actinomucor elegans(A.elegans)at different inoculation ratios on the volatile profiles and physicochemical properties of surimi were investigated.Generally,fermentation resulted in significant surimi protein hydrolysis as indicated by increased amino acid nitrogen,TCA-soluble peptide and free amino acid contents,simultaneously accompanied by decreases in hardness,gumminess and chewiness of surimi.Co-fermentation effectively improved the volatile profiles of surimi.Comparatively,a higher inoculation ratio of M.purpureus was favorable for the production of esters and ketones,whereas a higher proportion of A.elegans reduced the aldehyde contents,especially nonanal with fishy odor.Taken together,a 1:1 inoculation ratio of M.purpureus and A.elegans was more conductive to improve the aroma profiles of surimi,with a 77.2%reduction of aldehyde compared to unfermented surimi.展开更多
To tackle the challenges of reduced gel strength and compromised texture in low-sodium surimi gels,this study explored the synergistic effects of 15 mM lysine-assisted water bath treatment with microwave heating(L-WB4...To tackle the challenges of reduced gel strength and compromised texture in low-sodium surimi gels,this study explored the synergistic effects of 15 mM lysine-assisted water bath treatment with microwave heating(L-WB40+MW10)on the improvement of textural properties of these gels.The results showed that this combined treatment encouraged the development of a dense,compact gel network structure,which retained more immobilized water.This improvement in structure led to an increase in gel strength from 1019.21 g cm to 1506.70 g cm at a consistent salt concentration of 1.7%.Microwave heating was found to inhibit the degradation of myosin heavy chains and promote stronger intermolecular interactions.Additionally,the presence of lysine facilitated the formation of covalent crosslinks between protein residues,which further enhanced gel properties.Sensory analysis indicated that lysine-assisted water bath treatment and microwave heating significantly improved the textural quality of salt-reduced surimi gels(15%salt reduction)while maintaining the same saltiness intensity as when no salt reduction.This approach suggests a promising strategy for achieving salt reduction without sacrificing texture quality and saltiness perception in surimi gel products.展开更多
Microbial fermentation is a novel method to improve the gel properties of freshwater fish surimi.In this study,the changes in the physical properties and microbial community in the silver carp surimi were studied duri...Microbial fermentation is a novel method to improve the gel properties of freshwater fish surimi.In this study,the changes in the physical properties and microbial community in the silver carp surimi were studied during the fermentation with the starter Lactiplantibacillus plantarum,followed by the mechanism clarification through multi-dimension correlation.The fermentation using starter quickly induced the self-gel of surimi without heating along with the significant increase of gel strength,hardness,and chewiness.The significant decrease of spoilage microorganisms such as Acinetobacter,Moraxella,and Aeromonas led to the decreasing richness and evenness of microbial community.The outbreak of lactic acid bacteria including Lactobacillus and Lactococcus during the fermentation had the highest influence contribution to the self-gel formation according to the time dimension correlation analysis.Compared with those in the natural fermentation group,the self-gel of silver carp surimi was obviously enhanced after fermentation with starter,mainly resulting from the increase of Lactobacillus based on the group dimension correlation analysis.The self-gel of silver carp surimi was mainly due to the acidification caused by the metabolisms of lactic acid bacteria especially the starter as well as the inhibition of proteases from spoilage microorganisms.The good self-gel for surimi induced by L.plantarum can be used for the development of high quality products of silver carp surimi.展开更多
This study aimed to assess the effects of chitosan on the gelling properties of tilapia surimi gels during microwave(MW)heating treatment from composite gel layer to myofibrillar proteins(MPs)layer.For composite surim...This study aimed to assess the effects of chitosan on the gelling properties of tilapia surimi gels during microwave(MW)heating treatment from composite gel layer to myofibrillar proteins(MPs)layer.For composite surimi gel,the hardness,elasticity,and water holding capacity of surimi gel with 0.004%chitosan(CS)initially increased and then reduced with the increasing MW power(0-9 W/g).Rheometer measurements demonstrated that the samples displayed high elasticity across the entire frequency range(0.1-100 Hz)and exhibited gel-like characteristics.The best apparent morphology of surimi gel was observed at MW power of 3 W/g.To further explain the interaction,MPs solutions with different CS volume ratio(0-10%)showed significant aggregation and more formation of disulfide bonds.Moreover,ultraviolet and intrinsic fluorescence spectra showed that the surimi samples had protein structural characteristics.Furthermore,molecular dynamics(MD)simulations were used to initially investigate and explain the interactions between MPs and CS under the MW treatment,indicating that MPs/CS complex exhibited higher flexibility and a greater tendency to react and transition into a more compact three-dimensional(3D)network structure during the MW treatment.Therefore,this study provides a deeper understanding of the mechanism involved in microwave-assisted tilapia surimi gel formation,thereby expanding industrial applications of surimi products.展开更多
This study aimed to investigate the effects of packaging and fat type on the quality of surimi gels during frozen storage.Surimi gels fortified with fish oil(FO),lard oil(LO),and soybean oil(SO)were subjected to eithe...This study aimed to investigate the effects of packaging and fat type on the quality of surimi gels during frozen storage.Surimi gels fortified with fish oil(FO),lard oil(LO),and soybean oil(SO)were subjected to either polyethylene packaging or vacuum packaging(VP)and stored at-20◦C for 180 days.The results demonstrated that incorporating SO enhanced the gel strength,whiteness,and water-holding capacity,and reduced the water migration of the gel compared with those with LO and FO.Laser confocal microscopy analysis revealed that solid fat LO possessed larger fat particles and exhibited less aggregation within the surimi gels during frozen storage,as opposed to liquid lipids SO and FO,which led to greater hardness.Moreover,VP combined with the incorporation of LO exhibited a relatively optimum preservation of surimi gel quality during freezing,which is related to protein and lipid oxidation and lipid features.These findings suggest the combined influence of packaging and oil type on frozen surimi gels,offering a theoretical reference for improving the quality of frozen surimi and its derived products.展开更多
Owing to the dysfunction of chewing and swallowing,the elderly often face inadequate food intake,which can lead to severe malnutrition.It is particularly important to ensure that they have access to sufficient and nut...Owing to the dysfunction of chewing and swallowing,the elderly often face inadequate food intake,which can lead to severe malnutrition.It is particularly important to ensure that they have access to sufficient and nutritionally balanced diets.This study aimed to design a nutrient-rich dietary compound for the elderly,utilizing rice,black rice,oatmeal rice and silver carp surimi,focusing on a balance of carbohydrates and proteins.The effects of different water-to-grain ratios(2.0,2.5,3.0,3.5 times,w/w)on the rheological properties,textural properties,microstructure and sensory evaluation of nutritional compound diets were investigated.Additionally,swallowing grades were classified according to the International Dysphagia Diet Standardisation Initiative(IDDSI).Rheological tests showed that the apparent viscosity,storage modulus(G′)and loss modulus(G″)of the nutrient compound diets decreased as the water-to-grain ratio increased,which was further explained by textural and micro-structural analyses.Three-stage recovery experiments showed that the recovery rate of the compound with a 2.0:1 water-to-grain ratio(Ink-A)was the lowest,at 61.31±1.79%.The recovery rate significantly increased(p<0.05)with higher water addition.According to the IDDSI framework,compounds with water-tograin ratios of 3.0:1(Ink-C)and 3.5:1(Ink-D)were classified as"potential transitional"foods with their texture and taste aligning more closely with consumer expectations,and 3D printing shows that 3.0:1(Ink-C)has adequate supporting capacity.展开更多
Considering the microbial injury that occurred during the prior salt-curing stage of fermented surimi product(FSP)production,Lactiplantibacillus was investigated as a reinforcing starter in the post-fermentation stage...Considering the microbial injury that occurred during the prior salt-curing stage of fermented surimi product(FSP)production,Lactiplantibacillus was investigated as a reinforcing starter in the post-fermentation stage to enhance the flavor,nutritional and safety characteristics of FSP.The results indicated that the addition of Lactiplantibacillus significantly influenced microbial community structures,leading to notable shifts in the physicochemical properties and metabolite profiles.With an abundance of 86.56%,the reinforcing Lactiplantibacillus emerged as the dominant microorganism at 6 months post-fermentation,which correlated with a 20% increase in ester content,thereby enriching the flavor of FSP.Metabolite analysis revealed that while Lactiplantibacillus caused the degradation of dipeptides,it significantly increased the contents of amino acids,N-acetyl-amino acids and organic acids in FSP.Furthermore,biogenic amines and nitrites decreased by 17% and 37%,respectively.This study provides valuable insights into the implementation of reinforcing starter cultures to mitigate the effects of microbial damage in multi-step natural food fermentation.展开更多
基金Projects(2006BAD05A18) supported by National Key Technology R & D Program during the 11th Five-Year Plan PeriodProject(2007ABA350) supported by the Natural Science Foundation of Hubei Province
文摘Surimi gel was made from silver carp(hypophthalmichthys molitrix).Texture analyzer was adopted to measure stress-relaxation curve to study the effects of water,Na+ and Ca2+ on relaxation properties of surimi gel,so as to provide the basic data for development of surimi gel products.Micromodel of gel based on continuous phase of protein network with water embed and dispersed phase of myofibril was established.Stress-relaxation properties of the gel were imitated by use of five-element relaxation mathematical model,with high fitted precision.The results show that addition of water can reduce hardness of gel;Na+ and Ca2+ can improve the viscoelasticity of gel.
基金supported by the cooperation project in industry, education and research of Guangdong province and Ministry of Education of China (2009B090300157)
文摘Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate gel concentration increased. The rheological properties of mixture samples were studied by the time sweep, frequency sweep and temperature sweep. The critical strain values of the mixture samples for the onset of non-linear viscoelasticity were about 5%. The storage modulus G' of the mixture samples increased with time for 4 h. The frequency sweep showed that G' was greater than G" for all the mixture gels with different alginate gel concentrations, and values of both n' and n" for all samples were low (<0.2), these constants corresponding to G' and G", and indicating the elasticity of mixture gels. The values of storage modulus G' decreased during heating process and increased with decreasing temperature.
基金Supported by High-level Cultivation Project of Huanggang Normal University(04201711903).
文摘[Objectives]The effects of water chestnut powder on the gel properties and quality of silver carp surimi were investigated.[Methods]The surimi gel was prepared by adding 0%,1%,2%,3%,4%and 5%of water chestnut powder to the surimi of silver carp.The gel properties,water-holding capacity,cooking loss,whiteness value,puncture and texture profile analysis(TPA)indexes of surimi products were determined to assess the effects of adding different amounts of water chestnut powder on surimi gel.[Results]The results showed that the gel strength,breaking force and depression distance of surimi products increased first and then decreased with the increase of the addition of water chestnut powder.Compared with the control group,the hardness and chewiness of surimi gel in TPA could be significantly improved by adding water chestnut powder.When the addition of water chestnut powder was 2%,the maximum water-holding capacity was 83.68%;the cooking loss rate was the lowest;and the whiteness value was the highest.Adding 2%of water chestnut powder could significantly improve the gel properties of silver carp surimi and obtain a good gel product.[Conclusions]This study provides a scientific basis for the effective utilization of water chestnut resources and the development of new fish surimi products.
文摘The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-SLM when compared to the surimi. The deformation did not vary significantly for these two products (P > 0.05). The MDCM-SLM was more accepted by the panelists (P < 0.05). The mean scores of overall desirability for MDCM-SLM was similar to that observed for walleye Pollack surimi that is the parameter of quality. The differences in the acceptability of poultry and fish food products are probably due to peoples’ eating habits.
基金supported by the Public Welfare Project of Ningbo(No.2022S211)the National Key R&D Program of China(No.2020YFD0900903)。
文摘The object of this study is to investigate the effects of sodium alginate(SA)and CaCl_(2) on the physicochemical characteristics of shrimp surimi by studying gel strength,water holding capacity(WHC),as well as by texture profile analysis(TPA).In addition,the mechanism was analyzed through chemical interactions,protein secondary structure,and microstructure.The results showed that with the addition of different concentrations of SA and CaCl_(2) to the shrimp surimi,the gel quality firstly increased and then decreased with the increase of SA and CaCl_(2) concentrations.The highest values of WHC,breaking force and gel strength were obtained with the addition of 1.2%SA or 0.1%CaCl_(2).When SA and CaCl_(2) were used in concert,the group containing 1.2%SA and 0.15%CaCl_(2) had the highest gel strength with the densest three-dimensional network structure of the gel.In addition,the results of chemical interaction analyses showed that hydrogen and ionic bonds were the main chemical bonds of shrimp surimi sol,while shrimp surimi gel mainly consisted of hydrophobic and disulfide bonds.The incorporation of SA and CaCl_(2) resulted in a significant increase in hydrophobic interactions and disulfide bonding,which could effectively improve the gel properties of shrimp surimi.
文摘Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline) also has been evaluated, and it has been discovered that neutral protease behaved the best. The amino acids were analyzed using automatic amino acid analyzer, and the enzymatic digestion conditions were optimized. For neutral protease, the optimal condition was 50℃, 250 MPa, pH 7.0. Material to liquid ratio of enzyme is 6%. More than 29 amino acids were detected after 24 hours of hydrolysis;the enzymatic hydrolysis rate can reach 83.29%. The results show that enzymatic digestion under ultra-high-pressure provides a very promising approach to extract amino acids from Hairtail surimi.
基金Sponsored by the Key Research and Development Plan of Shandong Province,China(Grant No.2018GHY115021)the National Natural Science Foundation of China(Grant No.41876149)+1 种基金the National Science and Technology Pillar Program during the 12th Five-year Plan Period(Grant No.2015BAD17B03)the Natural Science Foundation of Shandong Province,China(Grant Nos.ZR2017MC046 and ZR2019MD018)。
文摘Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value(POV) and thiobarbituric acid reactive substances(TBARS) values of the experimental groups(with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake(p<0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal,(E,E)-2,4-decadienal, 2,3-octanedione, 2-hydroxy-propanamide, and 2,5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and(E,E)-2,4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.
基金Supported by Scientific Research Program Guiding Project of the Education Department of Hubei Province(B2020166)Special Projects of the Central Government Guiding Local Science and Technology Development(2018ZYYD019)。
文摘[Objectives]This study was conducted to improve the quality of frozen silver carp surimi products.[Methods]Huangzhou radish powder and silver carp surimi were used as raw materials to analyze the effects of different amounts(1%,2%,3%,4%,5%)of Huangzhou radish powder on the water-holding capacity,cooking loss rate,whiteness value,TPA,gel strength and sensory quality of surimi products.[Results]When the addition amount of Huangzhou radish powder was 1%,water-holding capacity,hardness,chewiness and the gel strength of the surimi product reached their maximum values,which were 86.86%,3470.36 g,2628.50 g and 707.48 g·mm,respectively.Meanwhile,the cooking loss rate was reduced to a minimum value(13.66%),and the sensory quality reached the best.The whiteness of surimi products showed a decreasing trend with the increase of the addition amount of Huangzhou radish powder.However,the whiteness of the surimi product was not significantly affected when the addition amount of Huangzhou radish powder was 1%.Therefore,when the addition amount of Huangzhou radish powder was 1%,the quality of surimi products could be improved.[Conclusions]This study provides a new idea for the development and utilization of Huangzhou radish.
基金Supported by Scientific Research Program Steering Group Project of Department of Education of Hubei Province (B2020166)。
文摘[Objectives]This study was conducted to improve the gel properties of freshwater surimi and its products. [Methods] Tuanfeng lotus seed powder was added to frozen silver carp, and the relationship between the addiamount of Tuanfeng lotus seed powder(1%, 2%, 3%, 4% and 5%) and the quality of surimi products was studied, so as to improve the quality of surimi products. [Results] The water holding capacity(86.71%±0.36%), hardness(3 566.64±51.15) g, chewiness(2 697.16±15.81) g and gel strength(692.54±23.19) of surimi products increased to the maximums when the addition amount of lotus seed powder was 3%. Meanwhile, the cooking loss rate was reduced to the minimum(13.00%±0.17%), and the sensory quality was the best, although the whiteness of surimi products decreased slightly with the increase of Tuanfeng lotus seed powder. Therefore, the quality of silver carp surimi products could be improved obviously when the dosage of Tuanfeng lotus seed powder was 3%. [Conclusions] This study provides more new ideas for improving the quality of silver carp surimi products, and simultaneously makes the development of lotus seed food more diversified.
基金supported by China Agriculture Research System (CARS-48)Scientific and Technological Innovation Strategy of Guangdong Province (2022A05036)+3 种基金Guangdong General Universities Young Innovative Talents Project (2020KQNCX028)Guangdong Innovation Team of Seafood Green Processing Technology (2019KCXTD011)the Postgraduate Education Innovation Project of Guangdong Ocean University (202243)Student Innovation Team Project of Guangdong Ocean University(CXTD2025002)
文摘3D printing is characterized by customizability,rapid prototyping,on-demand manufacturing,and decentralized/distributed manufacturing.Minced meat/surimi has high nutritional value,and by changing the composition,rheological and textural properties of the materials,3D printed meat and aquatic products can meet the needs of special populations such as infants,young children,and the elderly,to solve the problem of swallowing difficulty,food accumulation or indigestion.However,minced meat/surimi is not directly printable,and the multi-component complex system composed of protein-polysaccharide-fat affects its printability,and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth.this paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability,stability,and adaptability.the digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition.3D printing technology has a great potential to achieve precise printing in complex formulations,thus realizing the goal of providing specific nutrients to target populations.
基金supported by the National Natural Science Foundation of China(U22A20538).
文摘Different sources of proteins have various ways for facilitating the gelation process of surimi matrices,leading to the diverse combined effects with transglutaminase(TG).In this study,the effects of two plant proteins,soy protein isolate(SPI)and pea protein isolate(PPI),and two animal non-muscle proteins,egg white protein(EWP)and whey protein isolate(WPI),with TG addition on the gel properties of clam Meretrix meretrix(MM)surimi gels were investigated,and the mechanisms were explored.In the presence of TG,the exogenous protein addition significantly improved(p<0.05)the gelation process of the MM surimi.The best improvements were obtained with the combination of EWP,where the gel strength,cooking loss,and water holding capacity were enhanced by 113.08%,67.89%,and 26.30%,respectively.The addition of SPI showed a relatively weak enhancement compared to EWP incorporation,followed by the addition of PPI and WPI.The results of optical microscopy,differential scanning calorimetry,and chemical forces demonstrated that TG preferentially promoted plant proteins to form self-aggregation in the surimi system,and SPI generated more polymers than PPI.In contrast,the interpenetration of animal proteins and MM myofibrillar proteins was improved by TG.EWP formed a double cross-linking network within the MM protein network,while WPI acted as a binder to promote protein-protein interactions.This research could provide novel insights for developing MM resources and establish a theoretical foundation for the use of composite exogenous protein additives to enhance the gel properties of MM surimi products.
基金supported by the National Key R&D Program of China(2023YFD2401502)National Natural Science Foundation of China(No.32402151).
文摘Co-fermentation technology is expected to improve the flavor and quality properties of fermented surimi products.Effects of fermentation with Monascus purpureus(M.purpureus)and Actinomucor elegans(A.elegans)at different inoculation ratios on the volatile profiles and physicochemical properties of surimi were investigated.Generally,fermentation resulted in significant surimi protein hydrolysis as indicated by increased amino acid nitrogen,TCA-soluble peptide and free amino acid contents,simultaneously accompanied by decreases in hardness,gumminess and chewiness of surimi.Co-fermentation effectively improved the volatile profiles of surimi.Comparatively,a higher inoculation ratio of M.purpureus was favorable for the production of esters and ketones,whereas a higher proportion of A.elegans reduced the aldehyde contents,especially nonanal with fishy odor.Taken together,a 1:1 inoculation ratio of M.purpureus and A.elegans was more conductive to improve the aroma profiles of surimi,with a 77.2%reduction of aldehyde compared to unfermented surimi.
基金supported by National Natural Science Foundation of China(grant NO.32202092)Yunnan Fundamental Research Projects(grant NO.202301BE070001-009)+1 种基金Yunnan Fundamental Research Projects(grant NO.202301AT070144)Xingdian Talent Support Plan for young talents of Yunnan Province(KKRD202246038).
文摘To tackle the challenges of reduced gel strength and compromised texture in low-sodium surimi gels,this study explored the synergistic effects of 15 mM lysine-assisted water bath treatment with microwave heating(L-WB40+MW10)on the improvement of textural properties of these gels.The results showed that this combined treatment encouraged the development of a dense,compact gel network structure,which retained more immobilized water.This improvement in structure led to an increase in gel strength from 1019.21 g cm to 1506.70 g cm at a consistent salt concentration of 1.7%.Microwave heating was found to inhibit the degradation of myosin heavy chains and promote stronger intermolecular interactions.Additionally,the presence of lysine facilitated the formation of covalent crosslinks between protein residues,which further enhanced gel properties.Sensory analysis indicated that lysine-assisted water bath treatment and microwave heating significantly improved the textural quality of salt-reduced surimi gels(15%salt reduction)while maintaining the same saltiness intensity as when no salt reduction.This approach suggests a promising strategy for achieving salt reduction without sacrificing texture quality and saltiness perception in surimi gel products.
基金financially supported by the National Key R&D Program of China(2022YFD2100903)the Key Laboratory of Refriger-ation and Conditioning Aquatic Products Processing,Ministry of Agri-culture and Rural Affairs(KLRCAPP2024-01)+1 种基金the Central Publicinterest Scientific Institution Basal Research Fund,CAFS(2023TD78)the Central Public-interest Scientific Institution Basal Research Fund,South China Sea Fisheries Research Institute,CAFS(2024RC04).
文摘Microbial fermentation is a novel method to improve the gel properties of freshwater fish surimi.In this study,the changes in the physical properties and microbial community in the silver carp surimi were studied during the fermentation with the starter Lactiplantibacillus plantarum,followed by the mechanism clarification through multi-dimension correlation.The fermentation using starter quickly induced the self-gel of surimi without heating along with the significant increase of gel strength,hardness,and chewiness.The significant decrease of spoilage microorganisms such as Acinetobacter,Moraxella,and Aeromonas led to the decreasing richness and evenness of microbial community.The outbreak of lactic acid bacteria including Lactobacillus and Lactococcus during the fermentation had the highest influence contribution to the self-gel formation according to the time dimension correlation analysis.Compared with those in the natural fermentation group,the self-gel of silver carp surimi was obviously enhanced after fermentation with starter,mainly resulting from the increase of Lactobacillus based on the group dimension correlation analysis.The self-gel of silver carp surimi was mainly due to the acidification caused by the metabolisms of lactic acid bacteria especially the starter as well as the inhibition of proteases from spoilage microorganisms.The good self-gel for surimi induced by L.plantarum can be used for the development of high quality products of silver carp surimi.
基金grateful to the National Key R&D Program of China(2023YFD2101002)for its supportThis research was also supported by the National Natural Science Foundation of China(31972205)+2 种基金the Guangdong Basic and Applied Basic Reserach Foundation(2021A1515010644,2021A1515110396)the Contemporary International Collaborative Research Centre of Guangdong Province on Food Innovative Processing and Intelligent Control(2019A050519001)the Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Producsts(2023KJ145).
文摘This study aimed to assess the effects of chitosan on the gelling properties of tilapia surimi gels during microwave(MW)heating treatment from composite gel layer to myofibrillar proteins(MPs)layer.For composite surimi gel,the hardness,elasticity,and water holding capacity of surimi gel with 0.004%chitosan(CS)initially increased and then reduced with the increasing MW power(0-9 W/g).Rheometer measurements demonstrated that the samples displayed high elasticity across the entire frequency range(0.1-100 Hz)and exhibited gel-like characteristics.The best apparent morphology of surimi gel was observed at MW power of 3 W/g.To further explain the interaction,MPs solutions with different CS volume ratio(0-10%)showed significant aggregation and more formation of disulfide bonds.Moreover,ultraviolet and intrinsic fluorescence spectra showed that the surimi samples had protein structural characteristics.Furthermore,molecular dynamics(MD)simulations were used to initially investigate and explain the interactions between MPs and CS under the MW treatment,indicating that MPs/CS complex exhibited higher flexibility and a greater tendency to react and transition into a more compact three-dimensional(3D)network structure during the MW treatment.Therefore,this study provides a deeper understanding of the mechanism involved in microwave-assisted tilapia surimi gel formation,thereby expanding industrial applications of surimi products.
基金supported by the National“Fourteenth Five-Year”Key Research and Development Plan Project(2022YFD2100903)the National Natural Science Foundation of China(32202225)+2 种基金Jiangsu Agricultural Science and Technology Innovation Fund(CX(21)2040)the National First-class Discipline Program of Food Science and Technology(JUFSTR20180102)Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,and the Fundamental Research Funds for the Central Universities.
文摘This study aimed to investigate the effects of packaging and fat type on the quality of surimi gels during frozen storage.Surimi gels fortified with fish oil(FO),lard oil(LO),and soybean oil(SO)were subjected to either polyethylene packaging or vacuum packaging(VP)and stored at-20◦C for 180 days.The results demonstrated that incorporating SO enhanced the gel strength,whiteness,and water-holding capacity,and reduced the water migration of the gel compared with those with LO and FO.Laser confocal microscopy analysis revealed that solid fat LO possessed larger fat particles and exhibited less aggregation within the surimi gels during frozen storage,as opposed to liquid lipids SO and FO,which led to greater hardness.Moreover,VP combined with the incorporation of LO exhibited a relatively optimum preservation of surimi gel quality during freezing,which is related to protein and lipid oxidation and lipid features.These findings suggest the combined influence of packaging and oil type on frozen surimi gels,offering a theoretical reference for improving the quality of frozen surimi and its derived products.
基金supported by the Liaoning Revitalization Talents Program(XLYC2202047).
文摘Owing to the dysfunction of chewing and swallowing,the elderly often face inadequate food intake,which can lead to severe malnutrition.It is particularly important to ensure that they have access to sufficient and nutritionally balanced diets.This study aimed to design a nutrient-rich dietary compound for the elderly,utilizing rice,black rice,oatmeal rice and silver carp surimi,focusing on a balance of carbohydrates and proteins.The effects of different water-to-grain ratios(2.0,2.5,3.0,3.5 times,w/w)on the rheological properties,textural properties,microstructure and sensory evaluation of nutritional compound diets were investigated.Additionally,swallowing grades were classified according to the International Dysphagia Diet Standardisation Initiative(IDDSI).Rheological tests showed that the apparent viscosity,storage modulus(G′)and loss modulus(G″)of the nutrient compound diets decreased as the water-to-grain ratio increased,which was further explained by textural and micro-structural analyses.Three-stage recovery experiments showed that the recovery rate of the compound with a 2.0:1 water-to-grain ratio(Ink-A)was the lowest,at 61.31±1.79%.The recovery rate significantly increased(p<0.05)with higher water addition.According to the IDDSI framework,compounds with water-tograin ratios of 3.0:1(Ink-C)and 3.5:1(Ink-D)were classified as"potential transitional"foods with their texture and taste aligning more closely with consumer expectations,and 3D printing shows that 3.0:1(Ink-C)has adequate supporting capacity.
基金the financial support from the National Key R&D Program of China(2023YFD2401502).
文摘Considering the microbial injury that occurred during the prior salt-curing stage of fermented surimi product(FSP)production,Lactiplantibacillus was investigated as a reinforcing starter in the post-fermentation stage to enhance the flavor,nutritional and safety characteristics of FSP.The results indicated that the addition of Lactiplantibacillus significantly influenced microbial community structures,leading to notable shifts in the physicochemical properties and metabolite profiles.With an abundance of 86.56%,the reinforcing Lactiplantibacillus emerged as the dominant microorganism at 6 months post-fermentation,which correlated with a 20% increase in ester content,thereby enriching the flavor of FSP.Metabolite analysis revealed that while Lactiplantibacillus caused the degradation of dipeptides,it significantly increased the contents of amino acids,N-acetyl-amino acids and organic acids in FSP.Furthermore,biogenic amines and nitrites decreased by 17% and 37%,respectively.This study provides valuable insights into the implementation of reinforcing starter cultures to mitigate the effects of microbial damage in multi-step natural food fermentation.
