Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi
The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (<i>Auxis thazard</i>) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (<i>w</i>/<i>w</i>) NaCl with different concen...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/4/546 |
| _version_ | 1797298310022692864 |
|---|---|
| author | Worawan Panpipat Thinnaphop Chumin Porntip Thongkam Pattaraporn Pinthong Kalidas Shetty Manat Chaijan |
| author_facet | Worawan Panpipat Thinnaphop Chumin Porntip Thongkam Pattaraporn Pinthong Kalidas Shetty Manat Chaijan |
| author_sort | Worawan Panpipat |
| collection | DOAJ |
| description | The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (<i>Auxis thazard</i>) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (<i>w</i>/<i>w</i>) NaCl with different concentrations of lecithin (0, 0.1, 0.5, 1, and 1.5 g/100 g surimi). The rheological behavior, gel-forming ability, microstructure, and lipid oxidation of lecithin-added surimi varied significantly depending on lecithin content. When compared to the control, lecithin at 0.1, 0.5, and 1 g/100 g improved the breaking force of the gel (<i>p</i> < 0.05). The breaking force of the gel decreased significantly as lecithin concentration increased (up to 1.5 g/100 g) (<i>p</i> < 0.05). Deformation, on the other hand, reacted differently to the lecithin than it did to the breaking force. At a lecithin level of 0.1 g/100 g, the surimi gel displayed improved deformation (<i>p</i> < 0.05). Nonetheless, at higher doses (0.5–1.5 g/100 g), lecithin considerably reduced surimi gel deformation (<i>p</i> < 0.05), and the gel containing lecithin at 1.5 g/100 g showed significantly decreased deformation. Surimi with 0.1 g/100 g lecithin had the lowest expressible drip (<i>p</i> < 0.05). In general, lecithin at concentrations ranging from 0.1 to 1 g/100 g reduced expressible drip (<i>p</i> < 0.05), but not at 1.5 g/100 g, which was equivalent to the control (<i>p</i> > 0.05). Adding lecithin to mackerel surimi improved its whiteness slightly, regardless of concentration. Lecithin impacted the microstructures of surimi gel in a concentration-dependent manner. Lecithin at a concentration of 0.1 g/100 g produced a densely packed network with small, jointed clusters and minimal holes within the gel. Joined clusters in the gel were reduced by 0.5–1.5 g/100 g lecithin, and continuous aggregates predominated. Surprisingly, at higher doses of lecithin, notably 1.5 g/100 g, porous structures with continuous voids were perceived. Surimi gels treated with various lecithin doses had lower thiobarbituric acid reactive substances (TBARS) levels than the control (<i>p</i> < 0.05). Overall, lecithin at a low concentration of 0.1 g/100 g was most effective at improving the texture, increasing water-holding capacity, lightening the color, and delaying lipid oxidation of single-washed mackerel surimi. |
| first_indexed | 2024-03-07T22:33:04Z |
| format | Article |
| id | doaj.art-e7e74fe784754a3d888f9a6dc878f54c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:33:04Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e7e74fe784754a3d888f9a6dc878f54c2024-02-23T15:16:22ZengMDPI AGFoods2304-81582024-02-0113454610.3390/foods13040546Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) SurimiWorawan Panpipat0Thinnaphop Chumin1Porntip Thongkam2Pattaraporn Pinthong3Kalidas Shetty4Manat Chaijan5Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, ThailandGlobal Institute of Food Security and International Agriculture (GIFSIA), North Dakota State University, 374 D Loftsgard Hall, 1360 Albrecht Blvd., Fargo, ND 58108, USAFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, ThailandThe effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (<i>Auxis thazard</i>) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (<i>w</i>/<i>w</i>) NaCl with different concentrations of lecithin (0, 0.1, 0.5, 1, and 1.5 g/100 g surimi). The rheological behavior, gel-forming ability, microstructure, and lipid oxidation of lecithin-added surimi varied significantly depending on lecithin content. When compared to the control, lecithin at 0.1, 0.5, and 1 g/100 g improved the breaking force of the gel (<i>p</i> < 0.05). The breaking force of the gel decreased significantly as lecithin concentration increased (up to 1.5 g/100 g) (<i>p</i> < 0.05). Deformation, on the other hand, reacted differently to the lecithin than it did to the breaking force. At a lecithin level of 0.1 g/100 g, the surimi gel displayed improved deformation (<i>p</i> < 0.05). Nonetheless, at higher doses (0.5–1.5 g/100 g), lecithin considerably reduced surimi gel deformation (<i>p</i> < 0.05), and the gel containing lecithin at 1.5 g/100 g showed significantly decreased deformation. Surimi with 0.1 g/100 g lecithin had the lowest expressible drip (<i>p</i> < 0.05). In general, lecithin at concentrations ranging from 0.1 to 1 g/100 g reduced expressible drip (<i>p</i> < 0.05), but not at 1.5 g/100 g, which was equivalent to the control (<i>p</i> > 0.05). Adding lecithin to mackerel surimi improved its whiteness slightly, regardless of concentration. Lecithin impacted the microstructures of surimi gel in a concentration-dependent manner. Lecithin at a concentration of 0.1 g/100 g produced a densely packed network with small, jointed clusters and minimal holes within the gel. Joined clusters in the gel were reduced by 0.5–1.5 g/100 g lecithin, and continuous aggregates predominated. Surprisingly, at higher doses of lecithin, notably 1.5 g/100 g, porous structures with continuous voids were perceived. Surimi gels treated with various lecithin doses had lower thiobarbituric acid reactive substances (TBARS) levels than the control (<i>p</i> < 0.05). Overall, lecithin at a low concentration of 0.1 g/100 g was most effective at improving the texture, increasing water-holding capacity, lightening the color, and delaying lipid oxidation of single-washed mackerel surimi.https://www.mdpi.com/2304-8158/13/4/546surimimackerellecithingellipid oxidation |
| spellingShingle | Worawan Panpipat Thinnaphop Chumin Porntip Thongkam Pattaraporn Pinthong Kalidas Shetty Manat Chaijan Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi Foods surimi mackerel lecithin gel lipid oxidation |
| title | Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi |
| title_full | Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi |
| title_fullStr | Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi |
| title_full_unstemmed | Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi |
| title_short | Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi |
| title_sort | relatively low lecithin inclusion improved gelling characteristics and oxidative stability of single washed mackerel i auxis thazard i surimi |
| topic | surimi mackerel lecithin gel lipid oxidation |
| url | https://www.mdpi.com/2304-8158/13/4/546 |
| work_keys_str_mv | AT worawanpanpipat relativelylowlecithininclusionimprovedgellingcharacteristicsandoxidativestabilityofsinglewashedmackereliauxisthazardisurimi AT thinnaphopchumin relativelylowlecithininclusionimprovedgellingcharacteristicsandoxidativestabilityofsinglewashedmackereliauxisthazardisurimi AT porntipthongkam relativelylowlecithininclusionimprovedgellingcharacteristicsandoxidativestabilityofsinglewashedmackereliauxisthazardisurimi AT pattarapornpinthong relativelylowlecithininclusionimprovedgellingcharacteristicsandoxidativestabilityofsinglewashedmackereliauxisthazardisurimi AT kalidasshetty relativelylowlecithininclusionimprovedgellingcharacteristicsandoxidativestabilityofsinglewashedmackereliauxisthazardisurimi AT manatchaijan relativelylowlecithininclusionimprovedgellingcharacteristicsandoxidativestabilityofsinglewashedmackereliauxisthazardisurimi |