Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi
The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt concentration were superior than those at low salt leve...
| Main Authors: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Elsevier
2023-05-01
|
| Colecção: | Ultrasonics Sonochemistry |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S1350417723001189 |
| _version_ | 1827632597423882240 |
|---|---|
| author | Xueli He Honglei Zhao Yongxia Xu Shumin Yi Jianrong Li Xuepeng Li |
| author_facet | Xueli He Honglei Zhao Yongxia Xu Shumin Yi Jianrong Li Xuepeng Li |
| author_sort | Xueli He |
| collection | DOAJ |
| description | The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt concentration were superior than those at low salt level. The addition of OG or ultrasound treatment could significantly enhance the texture properties, gel strength and water holding capacity (WHC) of gel samples, regardless of salt contents. The ultrasound treatment improved the whiteness of surimi gels, whereas the OG addition slightly declined the whiteness. Both OG addition and ultrasound treatment markedly reduced the total sulfhydryl content (total SH) and strengthened the hydrophobic interactions, forming the more uniform and denser gel network structures, hence more water was captured in network structures and became immobilized. Moreover, the combined treatment of OG and ultrasound showed synergic action on the gelation properties of surimi, and the gel strength and WHC of low-salt surimi gel treated by the combination of OG and ultrasound were even superior than that of high-salt gel without OG by traditional heating. |
| first_indexed | 2024-03-09T14:47:49Z |
| format | Article |
| id | doaj.art-d95de9bccc1243cfa4b51f4df532026d |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-09T14:47:49Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-d95de9bccc1243cfa4b51f4df532026d2023-11-27T04:14:35ZengElsevierUltrasonics Sonochemistry1350-41772023-05-0195106406Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimiXueli He0Honglei Zhao1Yongxia Xu2Shumin Yi3Jianrong Li4Xuepeng Li5College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, ChinaCollege of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, ChinaCorresponding authors at: College of Food Science and Engineering, Bohai University, No. 19, Keji Road, Jinzhou 121013, China.; College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, ChinaCollege of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, ChinaCollege of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, ChinaCorresponding authors at: College of Food Science and Engineering, Bohai University, No. 19, Keji Road, Jinzhou 121013, China.; College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, ChinaThe effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt concentration were superior than those at low salt level. The addition of OG or ultrasound treatment could significantly enhance the texture properties, gel strength and water holding capacity (WHC) of gel samples, regardless of salt contents. The ultrasound treatment improved the whiteness of surimi gels, whereas the OG addition slightly declined the whiteness. Both OG addition and ultrasound treatment markedly reduced the total sulfhydryl content (total SH) and strengthened the hydrophobic interactions, forming the more uniform and denser gel network structures, hence more water was captured in network structures and became immobilized. Moreover, the combined treatment of OG and ultrasound showed synergic action on the gelation properties of surimi, and the gel strength and WHC of low-salt surimi gel treated by the combination of OG and ultrasound were even superior than that of high-salt gel without OG by traditional heating.http://www.sciencedirect.com/science/article/pii/S1350417723001189Oat β-glucanUltrasoundSilver carp surimiGelation properties |
| spellingShingle | Xueli He Honglei Zhao Yongxia Xu Shumin Yi Jianrong Li Xuepeng Li Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi Ultrasonics Sonochemistry Oat β-glucan Ultrasound Silver carp surimi Gelation properties |
| title | Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi |
| title_full | Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi |
| title_fullStr | Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi |
| title_full_unstemmed | Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi |
| title_short | Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi |
| title_sort | synergistic effects of oat β glucan combined with ultrasound treatment on gel properties of silver carp surimi |
| topic | Oat β-glucan Ultrasound Silver carp surimi Gelation properties |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723001189 |
| work_keys_str_mv | AT xuelihe synergisticeffectsofoatbglucancombinedwithultrasoundtreatmentongelpropertiesofsilvercarpsurimi AT hongleizhao synergisticeffectsofoatbglucancombinedwithultrasoundtreatmentongelpropertiesofsilvercarpsurimi AT yongxiaxu synergisticeffectsofoatbglucancombinedwithultrasoundtreatmentongelpropertiesofsilvercarpsurimi AT shuminyi synergisticeffectsofoatbglucancombinedwithultrasoundtreatmentongelpropertiesofsilvercarpsurimi AT jianrongli synergisticeffectsofoatbglucancombinedwithultrasoundtreatmentongelpropertiesofsilvercarpsurimi AT xuepengli synergisticeffectsofoatbglucancombinedwithultrasoundtreatmentongelpropertiesofsilvercarpsurimi |