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Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing.
J Texture Stud. 2019 08; 50(4):332-340.JT

Abstract

This study examined the changes of water state and gel characteristics of Hairtail surimi during thermal processing including two steps. The results showed that there were four content of water in Hairtail surimi gels. Water-holding capacity (WHC) and T23 relaxation time of water and gel strength increased from 47.01 to 78.97% and from 64.23 to 51.52 ms, respectively, and whiteness decreased from 63.87 to 55.22 during the entire thermal processing. Meanwhile, the texture properties including hardness, gumminess, and chewiness declined from 402.42 to 130.41 g, from 294.39 to103.70 g, and from 233.68 to 43.60 g, respectively, during the first step, and then increased markedly during the second step from 130.41 to 2,301.87 g, from 103.70 to 1,250.99 g, and from 43.60 to 978.51 g, respectively. Furthermore, the WHC and textural profile had positive correlation, and changes in protein secondary structure were interesting, with the α-helices decreasing significantly from 26.40 to 14.12%, while the β-sheet and the random coil structure increasing significantly from 36.28 to 44.03%, and from 10.89 to 14.31%, respectively, and β-turn structure increasing form 26.44 to 27.98% during the first step and then declining markedly during the second step, moreover β-sheet had a fine positive correlation with WHC hardness and chewiness. Overall, dense, porous and compact three-dimensional network gel structure gradually formed. In a word, during thermal processing. WHC of Hairtail surimi increased, and protein secondary structure of protein became orderly, and a fine, dense gel formed during thermal processing. Water is considered as the highest and most important chemical constituent in surimi products. During surimi gelation, water molecules exist as bulk water and motionally restricted water on the protein surface. In order to gain more insights into the surimi heating-induced gelation processing, and improve the surimi gel properties, and give same advice to manufacturing enterprise, this work was conducted to study the structural changes of protein and water state during surimi gelation processing and performed along with the monitoring of the texture, WHC and other physical characteristics of surimi gel, as well as the microstructure of surimi gel.

Authors+Show Affiliations

Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, PR China.Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, PR China. College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, PR China.College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, PR China.College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, PR China.College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, PR China.College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, PR China.College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, PR China.

Pub Type(s)

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

Language

eng

PubMed ID

30786028

Citation

Ding, Hao-Chen, et al. "Changes of Water State and Gel Characteristics of Hairtail (Trichiurus Lepturus) Surimi During Thermal Processing." Journal of Texture Studies, vol. 50, no. 4, 2019, pp. 332-340.
Ding HC, Li XP, Li RZ, et al. Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing. J Texture Stud. 2019;50(4):332-340.
Ding, H. C., Li, X. P., Li, R. Z., Yi, S. M., Xu, Y. X., Mi, H. B., & Li, J. R. (2019). Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing. Journal of Texture Studies, 50(4), 332-340. https://doi.org/10.1111/jtxs.12393
Ding HC, et al. Changes of Water State and Gel Characteristics of Hairtail (Trichiurus Lepturus) Surimi During Thermal Processing. J Texture Stud. 2019;50(4):332-340. PubMed PMID: 30786028.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing. AU - Ding,Hao-Chen, AU - Li,Xue-Peng, AU - Li,Rui-Zhi, AU - Yi,Shu-Min, AU - Xu,Yong-Xia, AU - Mi,Hong-Bo, AU - Li,Jian-Rong, Y1 - 2019/03/04/ PY - 2018/09/11/received PY - 2018/12/27/revised PY - 2019/02/13/accepted PY - 2019/2/21/pubmed PY - 2020/5/27/medline PY - 2019/2/21/entrez KW - Hairtail (Trichiurus lepturus) surimi KW - gel characteristics KW - thermal processing KW - water state SP - 332 EP - 340 JF - Journal of texture studies JO - J Texture Stud VL - 50 IS - 4 N2 - This study examined the changes of water state and gel characteristics of Hairtail surimi during thermal processing including two steps. The results showed that there were four content of water in Hairtail surimi gels. Water-holding capacity (WHC) and T23 relaxation time of water and gel strength increased from 47.01 to 78.97% and from 64.23 to 51.52 ms, respectively, and whiteness decreased from 63.87 to 55.22 during the entire thermal processing. Meanwhile, the texture properties including hardness, gumminess, and chewiness declined from 402.42 to 130.41 g, from 294.39 to103.70 g, and from 233.68 to 43.60 g, respectively, during the first step, and then increased markedly during the second step from 130.41 to 2,301.87 g, from 103.70 to 1,250.99 g, and from 43.60 to 978.51 g, respectively. Furthermore, the WHC and textural profile had positive correlation, and changes in protein secondary structure were interesting, with the α-helices decreasing significantly from 26.40 to 14.12%, while the β-sheet and the random coil structure increasing significantly from 36.28 to 44.03%, and from 10.89 to 14.31%, respectively, and β-turn structure increasing form 26.44 to 27.98% during the first step and then declining markedly during the second step, moreover β-sheet had a fine positive correlation with WHC hardness and chewiness. Overall, dense, porous and compact three-dimensional network gel structure gradually formed. In a word, during thermal processing. WHC of Hairtail surimi increased, and protein secondary structure of protein became orderly, and a fine, dense gel formed during thermal processing. Water is considered as the highest and most important chemical constituent in surimi products. During surimi gelation, water molecules exist as bulk water and motionally restricted water on the protein surface. In order to gain more insights into the surimi heating-induced gelation processing, and improve the surimi gel properties, and give same advice to manufacturing enterprise, this work was conducted to study the structural changes of protein and water state during surimi gelation processing and performed along with the monitoring of the texture, WHC and other physical characteristics of surimi gel, as well as the microstructure of surimi gel. SN - 1745-4603 UR - https://www.unboundmedicine.com/medline/citation/30786028/Changes_of_water_state_and_gel_characteristics_of_Hairtail__Trichiurus_lepturus__surimi_during_thermal_processing_ DB - PRIME DP - Unbound Medicine ER -