Quality Enhancement of Shrimp Surimi by Static Magnetic Field Treatment at 4 ºC

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-09-21 DOI:10.1007/s11947-024-03592-w

Siyang Liu, Jingxu Zhao, Chunhong Yuan, Ru Jia, Wenge Yang, Zhaohui Qiao, Hideharu Tsukagoshi, Changrong Ou, Huamao Wei

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引用次数: 0

Abstract

The aim of this study was to investigate the effect of static magnetic field (SMF) synergized with low temperature (4 °C) on the properties of shrimp gels and to reveal the underlying mechanisms through the biochemical properties, microstructural and rheological properties as well as the water distribution in the shrimp sols and gels. The experimental results showed that exposing shrimp sols to SMF for 16 h followed by heat treatment significantly improved the strength and hardness of the gels. This improvement was attributed to the fact that SMF treatment altered the water distribution in the sol, leading to a decrease in the T₂ relaxation time of the gel and the conversion of immobilized water to bound water. Furthermore, FTIR results indicated that the α-helix structure in the secondary structure of the proteins was transformed into β-sheet and random coiling under the influence of SMF. The gels treated with SMF for 16 h were observed to have the densest structure by microstructural measurements. However, continuous extension of the SMF treatment time negatively affected the gel quality. This study provides valuable insights for optimizing the preparation process of shrimp gels and may facilitate further application of magnetic field treatment techniques in food science.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.