Sinan Zhang , Maninder Meenu , Ting Xiao , Junde Ren , Lihui Hu , Tao Song , Hosahalli S. Ramaswamy , Yong Yu
{"title":"淡水鱼肌纤维蛋白和肌纤维蛋白凝胶经低温高压协同处理后的性质变化","authors":"Sinan Zhang , Maninder Meenu , Ting Xiao , Junde Ren , Lihui Hu , Tao Song , Hosahalli S. Ramaswamy , Yong Yu","doi":"10.1016/j.ifset.2024.103663","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the effects of low-temperature and high-pressure collaborative and conventional air freezing (CAF) on myofibrillar protein (MP) characteristics from grass carp. Turbidity, solubility, and particle size analysis showed that the pressure shift freezing (PSF) treatment could inhibit the formation of large MP aggregates to a certain extent during freezing. Chemical interaction studies unveiled that PSF treatment not only mitigates damage to the inherent structure of MP during freezing but also enhances its crosslinking ability. Microstructure analysis revealed a densely woven fibrous protein network structure within the MP gel in the PSF group. MP gel with fiber shape network structure in the PSF group exhibited stronger water-holding capacity and mechanical properties compared to the CAF group having an incomplete protein network structure. This suggests that the combined application of low-temperature and high-pressure treatment holds promising potential for utilization in the surimi gel processing industry and aquatic products processing.</p><p><em>Industrial relevance:</em> The quality and safety of food are closely related to the commodity value of food. Combined low-temperature and high-pressure treatment can enhance the commodity value of low-value freshwater fish products and has potential in surimi gel new product development. This study provides theoretical guidance for high-pressure and low-temperature collaborative processing and industrial production of related aquatic products.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment\",\"authors\":\"Sinan Zhang , Maninder Meenu , Ting Xiao , Junde Ren , Lihui Hu , Tao Song , Hosahalli S. Ramaswamy , Yong Yu\",\"doi\":\"10.1016/j.ifset.2024.103663\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the effects of low-temperature and high-pressure collaborative and conventional air freezing (CAF) on myofibrillar protein (MP) characteristics from grass carp. Turbidity, solubility, and particle size analysis showed that the pressure shift freezing (PSF) treatment could inhibit the formation of large MP aggregates to a certain extent during freezing. Chemical interaction studies unveiled that PSF treatment not only mitigates damage to the inherent structure of MP during freezing but also enhances its crosslinking ability. Microstructure analysis revealed a densely woven fibrous protein network structure within the MP gel in the PSF group. MP gel with fiber shape network structure in the PSF group exhibited stronger water-holding capacity and mechanical properties compared to the CAF group having an incomplete protein network structure. This suggests that the combined application of low-temperature and high-pressure treatment holds promising potential for utilization in the surimi gel processing industry and aquatic products processing.</p><p><em>Industrial relevance:</em> The quality and safety of food are closely related to the commodity value of food. Combined low-temperature and high-pressure treatment can enhance the commodity value of low-value freshwater fish products and has potential in surimi gel new product development. This study provides theoretical guidance for high-pressure and low-temperature collaborative processing and industrial production of related aquatic products.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-04-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856424001024\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424001024","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment
This study investigated the effects of low-temperature and high-pressure collaborative and conventional air freezing (CAF) on myofibrillar protein (MP) characteristics from grass carp. Turbidity, solubility, and particle size analysis showed that the pressure shift freezing (PSF) treatment could inhibit the formation of large MP aggregates to a certain extent during freezing. Chemical interaction studies unveiled that PSF treatment not only mitigates damage to the inherent structure of MP during freezing but also enhances its crosslinking ability. Microstructure analysis revealed a densely woven fibrous protein network structure within the MP gel in the PSF group. MP gel with fiber shape network structure in the PSF group exhibited stronger water-holding capacity and mechanical properties compared to the CAF group having an incomplete protein network structure. This suggests that the combined application of low-temperature and high-pressure treatment holds promising potential for utilization in the surimi gel processing industry and aquatic products processing.
Industrial relevance: The quality and safety of food are closely related to the commodity value of food. Combined low-temperature and high-pressure treatment can enhance the commodity value of low-value freshwater fish products and has potential in surimi gel new product development. This study provides theoretical guidance for high-pressure and low-temperature collaborative processing and industrial production of related aquatic products.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.