Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents
Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm−2). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417720301371 |
| _version_ | 1818857213024796672 |
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| author | Xia Gao Yaru Xie Tao Yin Yang Hu Juan You Shanbai Xiong Ru Liu |
| author_facet | Xia Gao Yaru Xie Tao Yin Yang Hu Juan You Shanbai Xiong Ru Liu |
| author_sort | Xia Gao |
| collection | DOAJ |
| description | Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm−2). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0–2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4–5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0–2% NaCl), but was harmful for high-salt (4–5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels. |
| first_indexed | 2024-12-19T08:36:49Z |
| format | Article |
| id | doaj.art-a51ea15976a742af83141ed60ebc3260 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-19T08:36:49Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-a51ea15976a742af83141ed60ebc32602022-12-21T20:29:01ZengElsevierUltrasonics Sonochemistry1350-41772021-01-0170105326Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contentsXia Gao0Yaru Xie1Tao Yin2Yang Hu3Juan You4Shanbai Xiong5Ru Liu6College of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR ChinaCollege of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR ChinaCollege of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR ChinaCollege of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR ChinaCollege of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR ChinaCollege of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR ChinaCollege of Food Science and Technology, Huazhong Agricultural University/National R and D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Corresponding author.Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm−2). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0–2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4–5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0–2% NaCl), but was harmful for high-salt (4–5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.http://www.sciencedirect.com/science/article/pii/S1350417720301371High intensity ultrasoundSalt contentSurimiGelation propertyIntermolecular interaction |
| spellingShingle | Xia Gao Yaru Xie Tao Yin Yang Hu Juan You Shanbai Xiong Ru Liu Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents Ultrasonics Sonochemistry High intensity ultrasound Salt content Surimi Gelation property Intermolecular interaction |
| title | Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents |
| title_full | Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents |
| title_fullStr | Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents |
| title_full_unstemmed | Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents |
| title_short | Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents |
| title_sort | effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents |
| topic | High intensity ultrasound Salt content Surimi Gelation property Intermolecular interaction |
| url | http://www.sciencedirect.com/science/article/pii/S1350417720301371 |
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