Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2025-03-01 Epub Date: 2023-06-15 DOI:10.1177/10820132231183027

Hong He, Wanying Wu, Qingfei Dong, Fengping An, Qun Huang, Hongbo Song

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引用次数: 0

Abstract

This study aimed to improve the gel quality of golden threadfin bream (Nemipterus virgatus) sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstructure were analyzed and compared. The results indicated that the heat treatment was beneficial to stabilizing the protein gel structure, increasing the gel strength and textural quality, and reducing the cooking loss. High-pressure treatment resulted in a decrease of α-helix and an increase of β-sheet in the protein, forming a dense gel structure, which enhanced the gel strength and the percentage of bound water. The superior hydrophilicity of nanocellulose and its cross-linking with protein increased the percentage of bound water in the gel, which improved the water-holding capacity and mechanical properties. Therefore, the best gel quality was obtained by adding nanocellulose and treating it with high pressure combined with two-stage heating.

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纳米纤维素与高压相结合对尼米巴肠的质地、结构和凝胶特性的影响。

本研究旨在通过添加甘蔗纳米纤维素（SNC）和使用高压结合两阶段热处理来改善金线鲷（Nemipterus virgatus）香肠的凝胶质量。对凝胶强度、纹理特性、蛋白质二级结构、水状态和微观结构进行了分析和比较。结果表明，热处理有利于稳定蛋白质凝胶结构，提高凝胶强度和纹理质量，减少蒸煮损失。高压处理使蛋白质中的α-螺旋减少，β-片增加，形成致密的凝胶结构，从而提高了凝胶强度和结合水的百分比。纳米纤维素的亲水性及其与蛋白质的交联增加了凝胶中结合水的百分比，从而提高了凝胶的保水能力和机械性能。因此，添加纳米纤维素并用高压结合两级加热处理凝胶可获得最佳凝胶质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).