Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C

The effects of curdlan (2%, 3% and 4%) on the gel properties of Alaska surimi using high-temperature treatment were examined in this study. Curdlan treatment improved the gel strength of surimi in a concentration-dependent manner. Based on the results of dynamic rheology and differential scanning ca...

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Main Authors: Yinong Wei, Tao Zhang, Fanqianhui Yu, Yong Xue, Zhaojie Li, Yuming Wang, Changhu Xue
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Online Access:http://dx.doi.org/10.1080/10942912.2017.1306557
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author Yinong Wei
Tao Zhang
Fanqianhui Yu
Yong Xue
Zhaojie Li
Yuming Wang
Changhu Xue
author_facet Yinong Wei
Tao Zhang
Fanqianhui Yu
Yong Xue
Zhaojie Li
Yuming Wang
Changhu Xue
author_sort Yinong Wei
collection DOAJ
description The effects of curdlan (2%, 3% and 4%) on the gel properties of Alaska surimi using high-temperature treatment were examined in this study. Curdlan treatment improved the gel strength of surimi in a concentration-dependent manner. Based on the results of dynamic rheology and differential scanning calorimetry (DSC), curdlan promoted the stability of proteins in the gel. Moreover, curdlan facilitated the interaction between gel proteins and actomyosin, thereby preventing the aggregation and denaturation of protein and increased the thermal transition temperature. The results of scanning electron microscopy showed that the addition of curdlan induced the formation of a more ordered and denser gel matrix and the fibrils in the three-dimensional network became more delicate. Therefore, surimi samples with curdlan may hold more moisture and exhibit improved transfer of free water to bound water, leading to a higher water-holding capacity (WHC).
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spelling doaj.art-ac3cf95c317445a0990918c2084c73742022-12-22T01:25:57ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862018-01-012111778178810.1080/10942912.2017.13065571306557Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°CYinong Wei0Tao Zhang1Fanqianhui Yu2Yong Xue3Zhaojie Li4Yuming Wang5Changhu Xue6Ocean University of ChinaOcean University of ChinaOcean University of ChinaOcean University of ChinaOcean University of ChinaOcean University of ChinaOcean University of ChinaThe effects of curdlan (2%, 3% and 4%) on the gel properties of Alaska surimi using high-temperature treatment were examined in this study. Curdlan treatment improved the gel strength of surimi in a concentration-dependent manner. Based on the results of dynamic rheology and differential scanning calorimetry (DSC), curdlan promoted the stability of proteins in the gel. Moreover, curdlan facilitated the interaction between gel proteins and actomyosin, thereby preventing the aggregation and denaturation of protein and increased the thermal transition temperature. The results of scanning electron microscopy showed that the addition of curdlan induced the formation of a more ordered and denser gel matrix and the fibrils in the three-dimensional network became more delicate. Therefore, surimi samples with curdlan may hold more moisture and exhibit improved transfer of free water to bound water, leading to a higher water-holding capacity (WHC).http://dx.doi.org/10.1080/10942912.2017.1306557CurdlanGel propertiesHigh-temperature treatmentPropertiesSurimi
spellingShingle Yinong Wei
Tao Zhang
Fanqianhui Yu
Yong Xue
Zhaojie Li
Yuming Wang
Changhu Xue
Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C
International Journal of Food Properties
Curdlan
Gel properties
High-temperature treatment
Properties
Surimi
title Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C
title_full Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C
title_fullStr Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C
title_full_unstemmed Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C
title_short Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C
title_sort effects of curdlan on the texture and structure of alaska pollock surimi gels treated at 120°c
topic Curdlan
Gel properties
High-temperature treatment
Properties
Surimi
url http://dx.doi.org/10.1080/10942912.2017.1306557
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