Gel Properties Of Surimi Research Articles

L-glutamic acid affects myosin aggregation and the physical properties of bighead carp (Aristichthys nobilis) surimi gels

The myosin aggregation of b.ighead carp (Aristichthys nobilis) induced by heating and the physical structure of surimi gels were changed using L-Glu. L-Glu increased the solubility of myosin regardless of heating or low/high ionic strength. Compared to myosin, the hydrophobicity of myosin with L-Glu at low ionic strength increased significantly, however there was no difference between myosin and myosin with L-Glu at high ionic strength. Atomic force microscopy and scanning electron microscopy results showed that L-Glu suppressed myosin aggregation, forming a honeycomb-like network after a two-step heating. Consequently, the suppression by L-Glu of myosin aggregation changed the physical properties of surimi gels. The water holding capacity of surimi gels with L-Glu increased significantly, but the hardness decreased. This study suggested that the influence of myosin aggregation induced using L-Glu increased ion-dipole interactions, hydrogen bonds and electrostatic repulsions, which changed the microstructure of surimi. L-Glu could be used as an additive to soften surimi gels with low salt for those with difficulty in chewing.

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus).

Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their correlations. The results showed that the moisture content exhibited significant positive correlations with T22 and A22 (P <0.05). However, water-holding capacity (WHC) revealed significant negative correlation with T21 and A22 (P <0.05). Moreover, correlations between water and texture properties were observed. Moisture content and A22 displayed significant negative correlation with hardness (P <0.05). WHC exhibited significant positive correlations with cohesiveness, springiness, and chewiness (P <0.05), whereas T21 exhibited significant negative correlation with those properties (P <0.05). Springiness is an important indicator for texture properties of surimi gel. T21 and WHC exhibited significant correlations with springiness (P <0.05). We used two equations to assess the relationship between springiness and T21 (y = 9.64 × x2 - 33.79 × x + 29.62, R2 = 0.995, P <0.05) and between springiness and WHC (y = 0.57+ 9.05/{1+e[-29.29 × ( x - 83.90)] }0.01 , R2 = 0.999, P <0.05), respectively. Verification experiments proved that these two regression equations could be used to predict the change law among feature indicators during the processing of surimi seafood. The present study finds an easy-to-control method to monitor the quality of surimi production and processing for all the stages, and provides ideas for quality design of surimi products. PRACTICAL APPLICATION: The quality of surimi seafood is affected by the process used for surimi production. Early detection of the material quality can efficiently prevent resource wastage. The feature indicators and their correlations help in easy-to-control of all surimi processing stages. Low-field nuclear magnetic resonance (LF-NMR) is a fast, nondestructive method for monitoring food real-time, but the instrument is expensive; whereas water-holding capacity and texture profile analysis (TPA) are traditional methods but time-consuming and material-consuming. Surimi enterprises or researchers choose the right methods based on their needs.

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm−2). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0–2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4–5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0–2% NaCl), but was harmful for high-salt (4–5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.

Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics

Abstract The rheological properties of raw materials as 3D printing inks play a vital role in their printability and quality. This work was aimed to evaluate the potential of low field nuclear magnetic resonance (LF-NMR) and dielectric characteristics (at 915 and 2450 MHz) to predict the rheological properties and estimate the printability of surimi gels at different NaCl and water concentrations. Hierarchical cluster analysis of rheological parameters showed four groups of surimi gels, which were described as difficult extrusion, good extrusion and self-supporting, good extrusion but poor self-supporting, and difficult formation. Comparison of two monitoring techniques, discriminant analysis based on LF-NMR showed a higher classification accuracy of printability in samples, and partial least squares regression (PLSR) models using LF-NMR for predicting main rheological properties had better predictive accuracy and robustness. Thus, the study indicated that LF-NMR has a great potential in predicting rheological properties and estimating the printability of surimi gels.

Effect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus

Influence of protein isolate from catla (Catla catla) roe at different levels (0–8%, w/w) on the textural and sensorial properties of surimi gel from red-bellied pacu (Piaractus brachypomus) were studied. Protein isolate from catla roe (CRPI) was prepared and evaluated for trypsin inhibitory activity. Surimi gels added with CRPI were subjected to shear stress, texture profile analysis, color, SDS-PAGE, microstructure, water holding capacity and sensorial analysis. CRPI had trypsin inhibitory activity of 771.7 ± 12.57 unit/g. The CRPI effectively prevented the degradation of myosin heavy chain (MHC) in a concentration-dependent manner in both modori (65/90 °C) and kamaboko (40/90 °C) gels. Nevertheless, surimi gels incorporated with 6% CRPI (w/w) exhibited higher textural properties. This was witnessed by higher shear stress, hardness, springiness, cohesiveness, gumminess, chewiness, adhesiveness, fracture force, and water-holding capacity for both gels (P < 0.05). Furthermore, increasing CRPI levels (8%, w/w) showed a detrimental effect on gelation. The whiteness of modori and kamaboko gels slightly decreased with increasing CRPI levels (P < 0.05). The microstructure of modori and kamaboko gels added with 6% CRPI was more ordered and compact with fewer voids, demonstrating a preventive effect of CRPI on hydrolysis of myofibrillar proteins. Moreover, both gels added with 6% CRPI presented the higher texture and overall likeness scores than that of gels devoid of CRPI (P < 0.05). Therefore, CRPI could be used as an alternative additive to improve the textural properties of red-bellied pacu surimi by mitigating autolysis caused by endogenous proteinase or serve as a co-gelling agent or binder.

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.

Hydrocolloids are the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported, and the level of hydrocolloids may be a key factor influencing the quality of surimi. Therefore, this study investigated the effect of curdlan, xanthan gum, κ-carrageenan, and gelatin at various levels on gel properties and protein conformation of surimi from silver carp. Addition of curdlan, κ-carrageenan, or gelatin at lower level could significantly promote gel strength, textural profiles, and water holding capacity (WHC) of the surimi gels. However, gel strength and WHC gradually decreased with increasing amount of xanthan gum added. The addition of curdlan or κ-carrageenan remarkably increased the whiteness of surimi gel, but the whiteness decreased when the concentration of κ-carrageenan reached 5 g kg-1 . Along with the increase of curdlan, κ-carrageenan, or gelatin concentration, the index of hydrophobic interaction and hydrogen bonds first increased and then decreased, whereas index of ionic bonds first decreased and then increased. According to Raman spectroscopy data, a small content of curdlan or κ-carrageenan promoted the conformational transition of surimi protein from α-helix to β-sheet, leading to the changes in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 4 g kg-1 curdlan or 2 g kg-1 κ-carrageenan had a finer and denser network structure. Curdlan or κ-carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products. © 2020 Society of Chemical Industry.

Ảnh hưởng của phương pháp xử lý nhiệt đến chất lượng gel surimi từ cá tra (Pagasianodon hypophthalmus) và cá rô phi (Oreochromis niloticus)

The study was conducted to investigate the effects of heating time on gel properties of surimi from tra catfish and tilapia. Gel properties of two types of surimi were compared by using two heating methods: (i) direct heating at 90°C with different heating time 10, 20, 30 and 40 minutes; (ii) two-step heating, step 1 heating at 40oC with different time 20, 30, 40 and 50 minutes, and then continued step 2 at 90°C with different heating time 10, 20, 30 and 40 minutes. The results showed that surimi was heated by using two-step heating had higher hardness, chewiness and gel strengh compared to direct heating method. Different heating times were found for surimi from tilapia and tra catfish. With tilapia, heating time 30 minutes at 40oC (step 1) before increased to 90°C for 30 minutes was suggested, in case of tra catfish, heating times were chose 50 minutes at 40oC (step 1), and then increased to 90°C for 20 minutes. Surimi from tilapia was heated by using two-step heating had higher chewiness of 4,955 g compared to surimi from tra catfish with chewiness of 4,621 g. However, hardness and gel strength of surimi from tra catfish and tilapia were not significant difference when surimi were heating by using two-step heating.

Mechanical Properties of Surimi Gel Added with Olive Leaf Extract Powder

Mechanical property is important factors in determining quality of surimi-based products. Plant phenolic compound has been used to improve mechanical properties of surimi gel. The aim of this study was to determine the effects of addition of olive leaf extract powder (OLEP) on the mechanical properties of surimi gel. Addition of OLEP that contained polyphenol of 1.9 mg GAE/g dry weight to surimi increased breaking stress and breaking strain of surimi gel. The breaking stress and breaking strain of surimi gel increased with increasing OLEP concentration. The addition of 0.2% OLEP increased the breaking stress of surimi gel by 13% and the breaking strain by 27%. The addition of 0.5% OLEP resulted in a 1.2 times increase in the breaking stress and breaking strain of surimi gel. Increasing breaking stress and breaking strain of surimi gel with the addition of OLEP is caused by the integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLEP had a detrimental effect on whiteness of surimi gel, OLEP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality.

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi.

The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg-1 NCS or 20 g kg-1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G' was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat-induced conformational transition of surimi protein from α-helix to β-sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg-1 starch had the finer and denser network structure. Therefore, 20 g kg-1 AAES or 10 g kg-1 NCS or 10 g kg-1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.

Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage

SummaryEffect of chitooligosaccharide from squid pen prepared using lipase (COS‐L) at various concentrations (0–30 g kg−1) on gel properties of sardine surimi gel was investigated. Breaking force (BF) and deformation (DF) of gel were increased, when COS‐L level was increased up to 10 g kg−1 (P &lt; 0.05). Water holding capacity and whiteness of gel were improved with the addition of COS‐L than those of control. Gel added with 10 g kg−1 COS‐L had denser network with higher likeness score for all sensory attributes, compared to control. When gel incorporated with 10 g kg−1 COS‐L was stored at 4 °C, BF, DF and whiteness were maintained during 10 days of storage. Textural properties of surimi gel added with COS‐L were higher than those of control throughout storage. Thus, incorporation of 10 g kg−1 COS‐L could improve gel properties of sardine surimi gel and retarded the deterioration of gel properties during refrigerated storage.

Characteristics of surimi gelfrom Oreochromis mossambicus in different aquaculture areas

Gelling properties of surimi can be influenced by quality of tilapia meat. Meanwhile, the quality of meat can be influenced by aquaculture conditions and aquaculture areas. Hence, the objective of this research was to examine the quality of surimi with tilapia as raw materials cultivated in different areas. Tilapia cultivated in Sentani Lake, Rawa Pening Lake, and Wadas lintang Reservoir will be used for producing surimi in this study. The results showed that tilapia cultivated in Rawa Pening Lake can produce surimi with the highest gel strength and the lowest expressible moisture content than others (p<0.05). Rawa Pening Lake tilapia surimi has characteristics including gel strength of 842.68 ± 118.11 g.cm, whiteness 76.10 ± 0.83, expressible moisture content 13.96 ± 3.18%, hardness 0.31 ± 0.09 kg.f, and springiness 6.62 ± 0.41 mm. Based on the observation of microstructure by using SEM, it showed that Rawa Pening Lake tilapia surimi produces a denser and finer gel network. Therefore, Rawa Pening Lake tilapia could be used as the alternative raw material for surimi.

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

To understand the oil-protein interaction in silver carp surimi gel under microwave irradiation, the effects of fish oil (FO) incorporation on the gelling and microstructural properties of surimi gel subjected to microwave heating combined with conduction heating were investigated. Although FO incorporation into surimi gel disrupted the protein matrix, thereby decreasing (P < 0.05) the gel strength, the destructive behavior was remarkably remedied by microwave heating. The whiteness of the gel subjected to microwave heating was also elevated (P < 0.05) when the amount exceeded 6%. Furthermore, microwave heating significantly decreased (P < 0.05) the hardness, gumminess and chewiness of the gel, which indicated that a softer gel was obtained by this treatment. The results of expressible moisture content and T2 relaxation analysis confirmed that microwave heating facilitated the retention of water trapped in the protein network. The scanning electron microscope images revealed that microwave heating promoted the oil-protein interaction and triggered a more compact gel microstructure. Although lipid oxidation that inevitably occurred after FO enrichment of surimi gel increased, and the malondialdehyde content was effectively increased (P < 0.05) after microwave heating, it was apparent below the range for consumers acceptance. This study revealed that the gelling quality of surimi gel enhanced with nutritional FO could be improved by rational application of microwave energy for the fabrication of functional surimi-based seafoods.

Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing.

This study examined the changes of water state and gel characteristics of Hairtail surimi during thermal processing including two steps. The results showed that there were four content of water in Hairtail surimi gels. Water-holding capacity (WHC) and T23 relaxation time of water and gel strength increased from 47.01 to 78.97% and from 64.23 to 51.52 ms, respectively, and whiteness decreased from 63.87 to 55.22 during the entire thermal processing. Meanwhile, the texture properties including hardness, gumminess, and chewiness declined from 402.42 to 130.41 g, from 294.39 to103.70 g, and from 233.68 to 43.60 g, respectively, during the first step, and then increased markedly during the second step from 130.41 to 2,301.87 g, from 103.70 to 1,250.99 g, and from 43.60 to 978.51 g, respectively. Furthermore, the WHC and textural profile had positive correlation, and changes in protein secondary structure were interesting, with the α-helices decreasing significantly from 26.40 to 14.12%, while the β-sheet and the random coil structure increasing significantly from 36.28 to 44.03%, and from 10.89 to 14.31%, respectively, and β-turn structure increasing form 26.44 to 27.98% during the first step and then declining markedly during the second step, moreover β-sheet had a fine positive correlation with WHC hardness and chewiness. Overall, dense, porous and compact three-dimensional network gel structure gradually formed. In a word, during thermal processing. WHC of Hairtail surimi increased, and protein secondary structure of protein became orderly, and a fine, dense gel formed during thermal processing. Water is considered as the highest and most important chemical constituent in surimi products. During surimi gelation, water molecules exist as bulk water and motionally restricted water on the protein surface. In order to gain more insights into the surimi heating-induced gelation processing, and improve the surimi gel properties, and give same advice to manufacturing enterprise, this work was conducted to study the structural changes of protein and water state during surimi gelation processing and performed along with the monitoring of the texture, WHC and other physical characteristics of surimi gel, as well as the microstructure of surimi gel.

Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel

ABSTRACT The effects of addition of olive leaf powder (OLP) to surimi on the mechanical properties of surimi gel were investigated. The OLP contained a high polyphenol content of 7% (w/w). The breaking stress and breaking strain of surimi gel increased with increasing OLP concentration. The addition of 0.3% OLP increased the breaking stress of surimi gel by 80% and the breaking strain by 38%. The addition of 2.0% OLP resulted in a 100% increase in the breaking strain. The OLP gels had finer and denser protein networks than the control gel, probably due to integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLP had a detrimental effect on whiteness of surimi gel, OLP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality.

Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

The effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels with different freezing conditions were evaluated. Heated surimi gels were frozen by quick or slow freezing and stored at −40 °C, −20 °C, or −10 °C for 12 weeks. Results showed that ice crystal size and structural damage increased after frozen storage, and it was greater in two-step heated gels than in direct heated gels. Drip loss increased after frozen storage, with higher drip loss in two-step heated gels. The disulfide bond content decreased after frozen storage, and these changes were more notable in two-step heated gels. In direct heated gels, the breaking force increased with the frozen storage period, but in two-step heated gels, breaking force decreased in the first two weeks and then increased. Moreover, the degree of quality deterioration increased with slower freezing rates, higher storage temperatures, and longer storage periods. From the above, it was concluded that changes in ice crystal formation, water holding capacity, and physical properties of frozen surimi gels were affected by the heating processes, and the gel properties could maintain to a major extent by quick freezing and low temperature storage.

Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method

Chopping and stirring methods were used to prepare surimi gels in a way that preserved their inherent characteristics while maintaining or improving their textural properties and microstructures. In samples with the same-salt levels, the stirring process led to a higher gel strength than the chopping process (P<0.05), improved the gels' water holding capacity (WHC) and viscosity, and slightly decreased the amount of salt-soluble protein. Low-field nuclear magnetic resonance showed that the stirring method improved the WHC of the product more than the chopping method. Scanning electron microscopy revealed that the surimi gels produced by stirring with 3% salt had a denser and more uniform microstructure than those produced by chopping with 2% or 3% salt. Overall, the results indicated that the stirring method is comparatively more gentle than the chopping method and can produce high-quality surimi gels that retain their original properties. PRACTICAL APPLICATION: The study examines a gentle breaking method for improving the textural properties of surimi gels while remaining their original characteristics of fish. Stirring processing, as a low-intensity breaking method, can significantly increase the gel strength and slightly increase the WHC of surimi gels compared to chopping methods. The method produces high-quality products with nutritional value, which benefits both producers and customers.

Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.

To improve the quality and functionality of emulsified surimi gels, the effect of pH and heating conditions on the properties of surimi gel fortified with fish oil was investigated. Results showed that pH conditions influenced the solubility and emulsifying properties of surimi proteins and that the gel properties were associated with the protein properties. Under direct heating, the highest gel strength was achieved at pH 8.0, in which condition the solubility was significantly higher than others. Higher emulsifying stability resulted in enhanced gel strength relative to that of the control group. However, the changes in the gel strength were not consistent under two-step heating. In addition, the expressible moisture and oil content were found to vary depending on the pH values under both heating conditions. The corresponding changes in expressible moisture and oil content could be attributed to the high protein solubility and emulsifying properties of surimi proteins. Analysis of the dynamic rheological properties of the resulting surimi paste revealed that the gelation properties varied depending on the pH conditions during the heating process. In addition, the temperatures of myosin cross-linking changed according to the structure of surimi proteins, which in turn varied depending on the pH conditions. PRACTICAL APPLICATIONS: To improve the functionality of surimi-based product, the fish oil was added to prepare surimi gel. pH and heating conditions play important roles in the gelation of fish proteins. Therefore, this study investigated the effect of combined pH and heating condition on the property of surimi gel fortified with fish oil. The emulsified surimi gel with fine texture was obtained at pH of 8-8.5; moreover, heating conditions (direct heating and two-step heating) also influenced texture of emulsified surimi gel. These results provide the evidence to produce the emulsified surimi-based product with the high gel strength, water- and oil-holding capacity.

Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols

Effects of egg white (EW) modified by different concentrations (0.2%, 0.4%, 0.6%, 0.8% w/w) of tea polyphenols (TP) on physicochemical properties and microstructure properties of surimi gel were investigated. FTIR analysis showed that TP modification changed the secondary structure of EW proteins, reduced α-helix content but increased the content of β-folding. The TP-modified EW showed significant effects (P < 0.05) in increasing the breaking force and deformation of surimi and resulted in the formation of a stronger network in surimi gel with greater water-holding capacity, as indicated by a lowered expressible moisture content, decreased solubility and increased storage modulus (G′) and loss modulus (G″) by dynamic viscoelastic measurement. Protein pattern analysis suggested that the TP-modified EW might contribute to the decrease in the myosin heavy chain (MHC) band intensity of surimi through cross-linking with surimi proteins, which might further increase the superior setting phenomenon of surimi gel. Moreover, a finer and more ordered network of the gel was observed. Therefore, TP-modified EW is efficient in improving the properties of surimi gel, and for the best effect, a concentration of 0.6% is recommended.

Effect of Setting Condition on the Gel Properties of Surimi from Catfish (Clarias gariepinus)

Effect of Setting Condition on the Gel Properties of Surimi from Catfish (Clarias gariepinus)

Intervention of transglutaminase in surimi gel under microwave irradiation

Transglutaminase (TGase) was selected as model enzyme to investigate the effects of microwave (MW) heating on its activity and structure compared to water bath (WB) heating. MW heating can enhance the activity of TGase and reach the maximum at 20 min, whereas conduction heating has little effect on the activity of TGase. The difference of dielectric properties between MW heating and WB heating were not obvious, but MW heating had higher conductivity than WB heating. The results of ultraviolet and fluorescence spectra show that MW heating can change the enzyme activity by changing the conformation of TGase. The decrease of α-helix and an increase of β-sheet and β-turn investigated by circular dichroism (CD) indicated the secondary structures of TGase were changed when treated by MW heating. Further gel properties test confirmed that TGase treated by MW could improve the functional and mechanical properties of surimi gel.