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Physicochemical properties of surimi gels fortified with dietary fiber.
Food Chem. 2014 Apr 01; 148:70-6.FC

Abstract

Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska pollock surimi was fortified with 0-8 g/100 g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified surimi gels were set at 90 °C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6 g/100 g improved (P<0.05) texture and colour although some decline occurred with 8 g/100g of fiber. Dynamic rheology correlated with texture and showed large increase in gel elasticity, indicating enhanced thermal gelation of surimi. Differential scanning calorimetry showed that fiber fortification did not interfere with thermal transitions of surimi myosin and actin. Long-chain fiber probably traps water physically, which is stabilized by chemical bonding with protein within surimi gel matrix. Based on the present study, it is suggested that the fiber-protein interaction is mediated by water and is physicochemical in nature.

Authors+Show Affiliations

West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24262528

Citation

Debusca, Alicia, et al. "Physicochemical Properties of Surimi Gels Fortified With Dietary Fiber." Food Chemistry, vol. 148, 2014, pp. 70-6.
Debusca A, Tahergorabi R, Beamer SK, et al. Physicochemical properties of surimi gels fortified with dietary fiber. Food Chem. 2014;148:70-6.
Debusca, A., Tahergorabi, R., Beamer, S. K., Matak, K. E., & Jaczynski, J. (2014). Physicochemical properties of surimi gels fortified with dietary fiber. Food Chemistry, 148, 70-6. https://doi.org/10.1016/j.foodchem.2013.10.010
Debusca A, et al. Physicochemical Properties of Surimi Gels Fortified With Dietary Fiber. Food Chem. 2014 Apr 1;148:70-6. PubMed PMID: 24262528.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical properties of surimi gels fortified with dietary fiber. AU - Debusca,Alicia, AU - Tahergorabi,Reza, AU - Beamer,Sarah K, AU - Matak,Kristen E, AU - Jaczynski,Jacek, Y1 - 2013/10/11/ PY - 2013/01/22/received PY - 2013/09/19/revised PY - 2013/10/01/accepted PY - 2013/11/23/entrez PY - 2013/11/23/pubmed PY - 2014/6/28/medline KW - Dietary fiber KW - Differential scanning calorimetry KW - Dymanic rheology KW - Food product development KW - Functional food KW - Nutraceutical food KW - Product quality KW - Shear stress and strain KW - Surimi SP - 70 EP - 6 JF - Food chemistry JO - Food Chem VL - 148 N2 - Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska pollock surimi was fortified with 0-8 g/100 g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified surimi gels were set at 90 °C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6 g/100 g improved (P<0.05) texture and colour although some decline occurred with 8 g/100g of fiber. Dynamic rheology correlated with texture and showed large increase in gel elasticity, indicating enhanced thermal gelation of surimi. Differential scanning calorimetry showed that fiber fortification did not interfere with thermal transitions of surimi myosin and actin. Long-chain fiber probably traps water physically, which is stabilized by chemical bonding with protein within surimi gel matrix. Based on the present study, it is suggested that the fiber-protein interaction is mediated by water and is physicochemical in nature. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24262528/Physicochemical_properties_of_surimi_gels_fortified_with_dietary_fiber_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01442-8 DB - PRIME DP - Unbound Medicine ER -