Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment

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

Food and Bioprocess Technology Pub Date : 2024-12-08 DOI:10.1007/s11947-024-03691-8

Xin Chen, Xingwei Wang, Chaofan Guo, Jing Liu, Jianxin Cao, Xuejiao Wang, Shuqin Xia

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Abstract

This study aimed to enhance the gel network structure and flavor of low-sodium surimi, exploring the synergistic effects of combined water bath-microwave heating (WB-MW) and the addition of L-lysine (Lys-WB-MW). The Lys-WB-MW treatment significantly enhanced the water-holding capacity of the surimi gel under 15% (1.7%) salt reduction conditions. The MW treatment reduced TCA-soluble peptides in the surimi gel, inhibiting the degradation of myosin heavy chain. SEM verified that the surimi gel with 15% salt reduction formed a dense gel network structure under Lys-WB-MW treatment, and the gel showed the highest resilience and springiness (TPA). Raman spectroscopy analysis revealed that MW strengthened the disulfide bonds and hydrophobic interactions within the gel. Raman and molecular docking indicated that L-Lys contributed to the formation of more hydrogen bonds. Pearson correlation analysis revealed a negative correlation between the elasticity of the surimi and its primary volatile compounds. Cluster analysis showed that the aroma characteristics of the 15% salt-reduced surimi treated with Lys-WB-MW were similar to those of traditional surimi. Results indicated that the synergistic effects of L-Lys and MW significantly improved the gel network performance of low-sodium surimi while preserving the flavor characteristics of conventional surimi.

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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.