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Different additives to enhance the gelation of surimi gel with reduced sodium content.
Food Chem. 2016 Apr 01; 196:791-9.FC

Abstract

This study tested the effect of adding tetra-sodium pyrophosphate, cystine and lysine as surimi gelation enhancers (Alaska Pollock) in order to reduce the sodium content of gels up to 0.3%. These gels were compared with others that contained 3% NaCl content (the amount typically used for surimi processing). To induce protein gelation, gels were first heated and then set at 5 °C/24 h. Once the physicochemical and rheological properties of the gels were determined, cystine and lysine were found to be the most effective additives improving the characteristics of low NaCl surimi gels. The action of these additives is mainly based on the induction of myofibrillar protein unfolding thus facilitating the formation of the types of bonds needed to establish an appropriate network. It was found that a setting period was needed for gel processing to maximize the effect of the additives.

Authors+Show Affiliations

Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. Electronic address: hmoreno@ictan.csic.es.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26593556

Citation

Cando, Deysi, et al. "Different Additives to Enhance the Gelation of Surimi Gel With Reduced Sodium Content." Food Chemistry, vol. 196, 2016, pp. 791-9.
Cando D, Herranz B, Borderías AJ, et al. Different additives to enhance the gelation of surimi gel with reduced sodium content. Food Chem. 2016;196:791-9.
Cando, D., Herranz, B., Borderías, A. J., & Moreno, H. M. (2016). Different additives to enhance the gelation of surimi gel with reduced sodium content. Food Chemistry, 196, 791-9. https://doi.org/10.1016/j.foodchem.2015.10.022
Cando D, et al. Different Additives to Enhance the Gelation of Surimi Gel With Reduced Sodium Content. Food Chem. 2016 Apr 1;196:791-9. PubMed PMID: 26593556.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Different additives to enhance the gelation of surimi gel with reduced sodium content. AU - Cando,Deysi, AU - Herranz,Beatriz, AU - Borderías,A Javier, AU - Moreno,Helena M, Y1 - 2015/10/08/ PY - 2015/05/19/received PY - 2015/08/26/revised PY - 2015/10/06/accepted PY - 2015/11/24/entrez PY - 2015/11/26/pubmed PY - 2016/7/21/medline KW - Gelation KW - Low grading surimi KW - Myosin KW - NaCl content KW - Sodium chloride (PubChem CID: 5234) KW - Tetra-sodium pyrophosphate (PubChem CID: 24403) KW - l-Cystine (PubChem CID: 67678) KW - l-Lysine (PubChem CID: 5962) SP - 791 EP - 9 JF - Food chemistry JO - Food Chem VL - 196 N2 - This study tested the effect of adding tetra-sodium pyrophosphate, cystine and lysine as surimi gelation enhancers (Alaska Pollock) in order to reduce the sodium content of gels up to 0.3%. These gels were compared with others that contained 3% NaCl content (the amount typically used for surimi processing). To induce protein gelation, gels were first heated and then set at 5 °C/24 h. Once the physicochemical and rheological properties of the gels were determined, cystine and lysine were found to be the most effective additives improving the characteristics of low NaCl surimi gels. The action of these additives is mainly based on the induction of myofibrillar protein unfolding thus facilitating the formation of the types of bonds needed to establish an appropriate network. It was found that a setting period was needed for gel processing to maximize the effect of the additives. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26593556/Different_additives_to_enhance_the_gelation_of_surimi_gel_with_reduced_sodium_content_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(15)30022-4 DB - PRIME DP - Unbound Medicine ER -