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Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix).
Food Chem. 2018 Aug 15; 257:216-222.FC

Abstract

To enhance the application of transglutaminase (TGase) in processing and preserving of frozen surimi, the mechanism that enhances surimi gelation induced by TGase after short-term freezing was investigated. Gel properties and cross-linking extent of surimi gels increased when surimi was frozen at -18 °C for 5-7 days. However when storage time exceeded 10 days, textural properties and water-holding capacity decreased significantly. Moreover, the difference of breaking force and hardness between surimi gels with and without TGase reached the maximum after 3-5 days of frozen storage. Free amino content of myosin increased during the first 7 days, and TGase activity increased significantly during the first 3 days. Short-term frozen storage unfolded myosin structure, decreased α-helix content, and exposed hydrophobic patches, which promoted cross-linking reactions and intermolecular hydrophobic interactions. This study provides some new ideas for the processing, storage and transport of frozen surimi and manufacture of frozen surimi-based products.

Authors+Show Affiliations

College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde 415000, PR China. Electronic address: juanyou@mail.hzau.edu.cn.College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde 415000, PR China.College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde 415000, PR China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29622201

Citation

An, Yueqi, et al. "Short-term Frozen Storage Enhances Cross-linking That Was Induced By Transglutaminase in Surimi Gels From Silver Carp (Hypophthalmichthys Molitrix)." Food Chemistry, vol. 257, 2018, pp. 216-222.
An Y, You J, Xiong S, et al. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix). Food Chem. 2018;257:216-222.
An, Y., You, J., Xiong, S., & Yin, T. (2018). Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix). Food Chemistry, 257, 216-222. https://doi.org/10.1016/j.foodchem.2018.02.140
An Y, et al. Short-term Frozen Storage Enhances Cross-linking That Was Induced By Transglutaminase in Surimi Gels From Silver Carp (Hypophthalmichthys Molitrix). Food Chem. 2018 Aug 15;257:216-222. PubMed PMID: 29622201.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix). AU - An,Yueqi, AU - You,Juan, AU - Xiong,Shanbai, AU - Yin,Tao, Y1 - 2018/02/26/ PY - 2017/10/25/received PY - 2018/02/14/revised PY - 2018/02/25/accepted PY - 2018/4/7/entrez PY - 2018/4/7/pubmed PY - 2018/9/12/medline KW - 2,4,6-Trinitrobenzene Sulfonate (TNBS, PubChem CID: 11045) KW - 5,5′-Dithiobis (2-nitrobenzoic acid) (DTNB, PubChem CID: 6254) KW - Adenosine 5′-triphosphate (ATP, PubChem CID: 5957) KW - Cross-linking KW - Dithiothreitol (PubChem CID: 446094) KW - Egtazic acid (EGTA, PubChem CID: 6207) KW - Frozen storage KW - Gel properties KW - Monodansylcadaverine (MDC, PubChem CID: 4247) KW - Myosin structure KW - Surimi KW - Transglutaminase KW - Trometamol (Tris, PubChem CID: 6503) KW - β-Mercaptoethanol (PubChem CID: 1567) SP - 216 EP - 222 JF - Food chemistry JO - Food Chem VL - 257 N2 - To enhance the application of transglutaminase (TGase) in processing and preserving of frozen surimi, the mechanism that enhances surimi gelation induced by TGase after short-term freezing was investigated. Gel properties and cross-linking extent of surimi gels increased when surimi was frozen at -18 °C for 5-7 days. However when storage time exceeded 10 days, textural properties and water-holding capacity decreased significantly. Moreover, the difference of breaking force and hardness between surimi gels with and without TGase reached the maximum after 3-5 days of frozen storage. Free amino content of myosin increased during the first 7 days, and TGase activity increased significantly during the first 3 days. Short-term frozen storage unfolded myosin structure, decreased α-helix content, and exposed hydrophobic patches, which promoted cross-linking reactions and intermolecular hydrophobic interactions. This study provides some new ideas for the processing, storage and transport of frozen surimi and manufacture of frozen surimi-based products. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29622201/Short_term_frozen_storage_enhances_cross_linking_that_was_induced_by_transglutaminase_in_surimi_gels_from_silver_carp__Hypophthalmichthys_molitrix__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)30391-1 DB - PRIME DP - Unbound Medicine ER -