Effect of Extracts Derived from Brown Algae (<i>Sargassum horneri</i>) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (<i>Trichiurus haumela</i>)
The cross-linking degree between myosin affected the surimi gel properties in the hairtail. In this study, the effects of phlorotannin extracts (PE) derived from brown algae (<i>Sargassum horneri</i>) with different concentrations (0.05%, 0.3%, 1% <i>w/w</i>) on the hairtail...
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/411 |
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| author | Qiuyu Han Yuxin Wang Qianqian Chu Bin Bao |
| author_facet | Qiuyu Han Yuxin Wang Qianqian Chu Bin Bao |
| author_sort | Qiuyu Han |
| collection | DOAJ |
| description | The cross-linking degree between myosin affected the surimi gel properties in the hairtail. In this study, the effects of phlorotannin extracts (PE) derived from brown algae (<i>Sargassum horneri</i>) with different concentrations (0.05%, 0.3%, 1% <i>w/w</i>) on the hairtail surimi gel-forming properties were investigated in comparison with the commercial phloroglucinol (PG). The breaking forces of surimi gel with 1% PE and 0.05% PG were increased by 14.80% and 2.73%, respectively. The increase in deformation was 9.66% with 1% PE compared with the control added with water, but there was no increase in deformation of surimi gel with 0.05% PG. The improved surimi gel structure with PE as a bridge for the three-dimensional network forming of protein was observed in the microstructure. Moreover, PE could significantly shorten the water relaxation time (<i>p</i> < 0.05), reduce free water content (<i>p</i> < 0.05), and increase the hydrogen proton density of the hairtail surimi according to the results of NMR, dielectric properties, and MRI map, respectively. Our findings suggest that the extracts from the brown algae could be a potential economical gel structure enhancer to improve the myosin network. |
| first_indexed | 2024-03-09T23:52:30Z |
| format | Article |
| id | doaj.art-4604b6468e644086a64e68beed54e6e8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:52:30Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4604b6468e644086a64e68beed54e6e82023-11-23T16:30:31ZengMDPI AGFoods2304-81582022-01-0111341110.3390/foods11030411Effect of Extracts Derived from Brown Algae (<i>Sargassum horneri</i>) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (<i>Trichiurus haumela</i>)Qiuyu Han0Yuxin Wang1Qianqian Chu2Bin Bao3College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaThe cross-linking degree between myosin affected the surimi gel properties in the hairtail. In this study, the effects of phlorotannin extracts (PE) derived from brown algae (<i>Sargassum horneri</i>) with different concentrations (0.05%, 0.3%, 1% <i>w/w</i>) on the hairtail surimi gel-forming properties were investigated in comparison with the commercial phloroglucinol (PG). The breaking forces of surimi gel with 1% PE and 0.05% PG were increased by 14.80% and 2.73%, respectively. The increase in deformation was 9.66% with 1% PE compared with the control added with water, but there was no increase in deformation of surimi gel with 0.05% PG. The improved surimi gel structure with PE as a bridge for the three-dimensional network forming of protein was observed in the microstructure. Moreover, PE could significantly shorten the water relaxation time (<i>p</i> < 0.05), reduce free water content (<i>p</i> < 0.05), and increase the hydrogen proton density of the hairtail surimi according to the results of NMR, dielectric properties, and MRI map, respectively. Our findings suggest that the extracts from the brown algae could be a potential economical gel structure enhancer to improve the myosin network.https://www.mdpi.com/2304-8158/11/3/411brown algaesurimigel property |
| spellingShingle | Qiuyu Han Yuxin Wang Qianqian Chu Bin Bao Effect of Extracts Derived from Brown Algae (<i>Sargassum horneri</i>) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (<i>Trichiurus haumela</i>) Foods brown algae surimi gel property |
| title | Effect of Extracts Derived from Brown Algae (<i>Sargassum horneri</i>) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (<i>Trichiurus haumela</i>) |
| title_full | Effect of Extracts Derived from Brown Algae (<i>Sargassum horneri</i>) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (<i>Trichiurus haumela</i>) |
| title_fullStr | Effect of Extracts Derived from Brown Algae (<i>Sargassum horneri</i>) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (<i>Trichiurus haumela</i>) |
| title_full_unstemmed | Effect of Extracts Derived from Brown Algae (<i>Sargassum horneri</i>) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (<i>Trichiurus haumela</i>) |
| title_short | Effect of Extracts Derived from Brown Algae (<i>Sargassum horneri</i>) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (<i>Trichiurus haumela</i>) |
| title_sort | effect of extracts derived from brown algae i sargassum horneri i on the gel property and moisture distribution of hairtail surimi gel i trichiurus haumela i |
| topic | brown algae surimi gel property |
| url | https://www.mdpi.com/2304-8158/11/3/411 |
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