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...
Main Authors: | , , , , , , |
---|---|
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 |
_version_ | 1818518707219988480 |
---|---|
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). |
first_indexed | 2024-12-11T01:13:58Z |
format | Article |
id | doaj.art-ac3cf95c317445a0990918c2084c7374 |
institution | Directory Open Access Journal |
issn | 1094-2912 1532-2386 |
language | English |
last_indexed | 2024-12-11T01:13:58Z |
publishDate | 2018-01-01 |
publisher | Taylor & Francis Group |
record_format | Article |
series | International Journal of Food Properties |
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 |
work_keys_str_mv | AT yinongwei effectsofcurdlanonthetextureandstructureofalaskapollocksurimigelstreatedat120c AT taozhang effectsofcurdlanonthetextureandstructureofalaskapollocksurimigelstreatedat120c AT fanqianhuiyu effectsofcurdlanonthetextureandstructureofalaskapollocksurimigelstreatedat120c AT yongxue effectsofcurdlanonthetextureandstructureofalaskapollocksurimigelstreatedat120c AT zhaojieli effectsofcurdlanonthetextureandstructureofalaskapollocksurimigelstreatedat120c AT yumingwang effectsofcurdlanonthetextureandstructureofalaskapollocksurimigelstreatedat120c AT changhuxue effectsofcurdlanonthetextureandstructureofalaskapollocksurimigelstreatedat120c |