Characteristics of hairtail surimi gels treated with myofibrillar protein-stabilized Pickering emulsions

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-02-04 DOI:10.1002/jsfa.13308

Min Lin, Yaqing Cui, Linfan Shi, Zhanming Li, Shuji Liu, Zhiyu Liu, Wuyin Weng, Zhongyang Ren

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引用次数: 0

Abstract

BACKGROUND

Hairtail (Trichiurus haumela) surimi exhibits poor gelation properties and a dark gray appearance, which hinder its utilization in high-quality surimi gel products. The effect of Pickering emulsions stabilized by myofibrillar proteins (MPE) on the gel properties of hairtail surimi has been unclear. In particular, the impact of MPE under NaCl and KCl treatments on the quality of hairtail surimi gels requires further elucidation.

RESULTS

Pickering emulsions stabilized by myofibrillar proteins and treated with NaCl or KCl (Na-MPE, K-MPE) were added to hairtail surimi in amounts of 10–70 g kg⁻¹. The addition of 50 g kg⁻¹ Na-MPE and K-MPE improved the gel strength, textural properties, whiteness, and water-holding capacity (WHC) of hairtail surimi. The relative content of β-turn and β-sheet in the surimi gels increased and the relative content of random coils and α-helix decreased with the addition of oil. The addition of Na-MPE and K-MPE did not affect the secondary structure of surimi gels but stimulated the gelation of hairtail surimi gels. Hairtail surimi containing K-MPE demonstrated similar performance in terms of hardness, microstructure, and WHC compared with the addition of Na-MPE.

CONCLUSION

The quality of hairtail surimi gels can be improved by the addition of Na-MPE or K-MPE. The K-MPE proved to be an effective option for enhancing the properties of hairtail surimi gels at 50 g kg⁻¹ to replace Na-MPE. © 2024 Society of Chemical Industry.

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用肌纤蛋白稳定的皮克林乳液处理的毛尾鱼糜凝胶的特性。

背景：毛尾鱼（Trichiurus haumela）鱼糜的凝胶特性较差，外观呈深灰色，这阻碍了其在高品质鱼糜凝胶产品中的应用。由肌纤维蛋白（MPE）稳定的皮克林乳液对毛尾鱼糜凝胶特性的影响尚不清楚。特别是在氯化钠和氯化钾处理条件下 MPE 对毛尾鱼糜凝胶质量的影响需要进一步阐明：结果：向毛尾鱼糜中添加了由肌纤蛋白稳定并经 NaCl 或 KCl 处理（Na-MPE、K-MPE）的皮克林乳液，添加量为 10-70 g kg-1。添加 50 g kg-1 的 Na-MPE 和 K-MPE 可提高毛尾鱼糜的凝胶强度、纹理特性、白度和持水量（WHC）。随着油的添加，鱼糜凝胶中 β 转和 β 片的相对含量增加，而无规线圈和 α 螺旋的相对含量减少。添加 Na-MPE 和 K-MPE 不会影响鱼糜凝胶的二级结构，但会刺激毛尾鱼糜凝胶的凝胶化。与添加 Na-MPE 相比，添加 K-MPE 的毛尾鱼糜在硬度、微观结构和 WHC 方面表现相似：结论：添加 Na-MPE 或 K-MPE 可以提高毛尾鱼糜凝胶的质量。事实证明，以 50 克/千克的 K-MPE 取代 Na-MPE 可以有效提高毛尾鱼糜凝胶的性能。© 2024 化学工业协会。

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

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.