Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: Significance of moisture migration and distribution

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Tong Shi , Yu Xie , Xiyue Cao , Hao Zhang , Chenya Lu , Mengzhe Li , Xin Wang , Li Yuan , Ruichang Gao
{"title":"Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: Significance of moisture migration and distribution","authors":"Tong Shi ,&nbsp;Yu Xie ,&nbsp;Xiyue Cao ,&nbsp;Hao Zhang ,&nbsp;Chenya Lu ,&nbsp;Mengzhe Li ,&nbsp;Xin Wang ,&nbsp;Li Yuan ,&nbsp;Ruichang Gao","doi":"10.1016/j.crfs.2025.101018","DOIUrl":null,"url":null,"abstract":"<div><div>This study explored the mechanism by which L-arginine (L-Arg) enhanced the characteristics of low-salt sturgeon (<em>Acipenser schrenckii</em>) surimi gels under microwave (MW) irradiation, focusing on the changes in the distribution and migration of water molecules. The findings indicated that L-Arg shortened the gel formation time from MW 3 min to MW 2 min. Moreover, the addition of 2% L-Arg optimized the gel properties, achieving the highest water holding capacity (83.24%), resilience (48.34 cm), and cohesion (0.80) at MW 3 min (<em>P</em> &lt; 0.05). Additionally, cryo-scanning electron microscopy showed that the fractal dimension and porosity of the gel network enhanced and decreased, respectively, with the increasing content of L-Arg. These improvements in macroscopic and microscopic qualities were related to the transformation of free water into immobilized water and the more uniform distribution of hydrogen protons under the MW irradiation promoted by L-Arg, as demonstrated by the magnetic resonance imaging and Pearson correlation analysis. This study provided novel insights into overcoming the challenges associated with MW processing in surimi products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101018"},"PeriodicalIF":6.2000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2665927125000498","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

This study explored the mechanism by which L-arginine (L-Arg) enhanced the characteristics of low-salt sturgeon (Acipenser schrenckii) surimi gels under microwave (MW) irradiation, focusing on the changes in the distribution and migration of water molecules. The findings indicated that L-Arg shortened the gel formation time from MW 3 min to MW 2 min. Moreover, the addition of 2% L-Arg optimized the gel properties, achieving the highest water holding capacity (83.24%), resilience (48.34 cm), and cohesion (0.80) at MW 3 min (P < 0.05). Additionally, cryo-scanning electron microscopy showed that the fractal dimension and porosity of the gel network enhanced and decreased, respectively, with the increasing content of L-Arg. These improvements in macroscopic and microscopic qualities were related to the transformation of free water into immobilized water and the more uniform distribution of hydrogen protons under the MW irradiation promoted by L-Arg, as demonstrated by the magnetic resonance imaging and Pearson correlation analysis. This study provided novel insights into overcoming the challenges associated with MW processing in surimi products.

Abstract Image

求助全文
约1分钟内获得全文 求助全文
来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信