Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives.

Noman Walayat,Jianhua Liu,Asad Nawaz,Rana Muhammad Aadil,José M Lorenzo,María López-Pedrouso

doi:10.3390/antiox11030486

Abstract

Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.

Highlights

The quality of protein gel used in food development depends on its functional and nutritional properties
During the analysis of frozen cod fillets stored at −20 ◦ C or below, the findings revealed that the unfolding in myosin and actomyosin occurred and reduced the mechanical and textural properties due to the enhanced oxidative changes based on protein molecule alteration [80]
This study emphasizes the importance of advanced processing techniques (HPP, ultrasound, MW and UV light) for improved textural properties of surimi gel

Summary

Introduction

The quality of protein gel used in food development depends on its functional and nutritional properties. There has been a growing need for protein-based products among individuals due to the increasing population [1]. Scientists are looking for food-based additives and advanced processing techniques to enhance the quality, structure, oxidation and textural attributes of surimi gel products [2,3]. Antioxidants 2022, 11, 486 it takes a profound understanding of the elements that can interface with one another and how these interactions enhance the functional and structural attributes [4,5]. Over the past few decades, there has been increasing scientific interest in the field of surimi gel characteristics, such as functional, structural and textural properties. A decline in textural properties predicts the degree of oxidation in surimi and surimi-based products. The physical and chemical properties of surimi gel can be regulated by interactions of protein molecules and stability during processing [7]

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Conclusion