Sinan Zhang , Maninder Meenu , Ting Xiao , Lihui Hu , Junde Ren , Hosahalli S. Ramaswamy , Yong Yu
{"title":"变压冷冻对淡水鱼鱼糜凝胶中肌纤维蛋白三维网络结构和特性的影响","authors":"Sinan Zhang , Maninder Meenu , Ting Xiao , Lihui Hu , Junde Ren , Hosahalli S. Ramaswamy , Yong Yu","doi":"10.1016/j.ifset.2024.103673","DOIUrl":null,"url":null,"abstract":"<div><p>Freezing treatment can prolong the shelf life of surimi products, but it will lead to deterioration of surimi gel quality. This study compared the effects of three different processing methods — non-freezing processing (control), conventional air freezing (CAF), and pressure-shift freezing (PSF) — on the three-dimensional (3D) network structure of grass carp surimi gel. After PSF treatment, the pores in the 3D gel network structure were denser compared to the control group which facilitates interaction of water and network structure. Furthermore, the ultraviolet and fluorescence spectral analysis indicated that PSF treatment mitigates the decline in stability of the tertiary structure of myofibrillar protein (MP) during freezing. The microstructure of MP showed that PSF treatment promotes the cross-linking of MP to form protein aggregates and then promotes the gelation of MP.</p></div><div><h3>Industrial relevance</h3><p>PSF can increase the commodity value of low-value freshwater fish products and has potential in the development of new products of surimi gels. This study reported a novel idea and theoretical basis for the application of PSF technology in the frozen food and aquatic product processing industry.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish\",\"authors\":\"Sinan Zhang , Maninder Meenu , Ting Xiao , Lihui Hu , Junde Ren , Hosahalli S. Ramaswamy , Yong Yu\",\"doi\":\"10.1016/j.ifset.2024.103673\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Freezing treatment can prolong the shelf life of surimi products, but it will lead to deterioration of surimi gel quality. This study compared the effects of three different processing methods — non-freezing processing (control), conventional air freezing (CAF), and pressure-shift freezing (PSF) — on the three-dimensional (3D) network structure of grass carp surimi gel. After PSF treatment, the pores in the 3D gel network structure were denser compared to the control group which facilitates interaction of water and network structure. Furthermore, the ultraviolet and fluorescence spectral analysis indicated that PSF treatment mitigates the decline in stability of the tertiary structure of myofibrillar protein (MP) during freezing. The microstructure of MP showed that PSF treatment promotes the cross-linking of MP to form protein aggregates and then promotes the gelation of MP.</p></div><div><h3>Industrial relevance</h3><p>PSF can increase the commodity value of low-value freshwater fish products and has potential in the development of new products of surimi gels. This study reported a novel idea and theoretical basis for the application of PSF technology in the frozen food and aquatic product processing industry.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-04-18\",\"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/S1466856424001127\",\"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/S1466856424001127","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}
The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish
Freezing treatment can prolong the shelf life of surimi products, but it will lead to deterioration of surimi gel quality. This study compared the effects of three different processing methods — non-freezing processing (control), conventional air freezing (CAF), and pressure-shift freezing (PSF) — on the three-dimensional (3D) network structure of grass carp surimi gel. After PSF treatment, the pores in the 3D gel network structure were denser compared to the control group which facilitates interaction of water and network structure. Furthermore, the ultraviolet and fluorescence spectral analysis indicated that PSF treatment mitigates the decline in stability of the tertiary structure of myofibrillar protein (MP) during freezing. The microstructure of MP showed that PSF treatment promotes the cross-linking of MP to form protein aggregates and then promotes the gelation of MP.
Industrial relevance
PSF can increase the commodity value of low-value freshwater fish products and has potential in the development of new products of surimi gels. This study reported a novel idea and theoretical basis for the application of PSF technology in the frozen food and aquatic product processing industry.
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.