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Keywords = sturgeon surimi

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12 pages, 2926 KiB  
Article
Three-Dimensional Printing Properties of Polysaccharide Hydrocolloids–Unrinsed Sturgeon Surimi Complex Hydrogels
by Kang Liu, Nana Zhao, Chenxi Xiang, Yujin Li, Xiaoming Jiang, Mingyong Zeng, He Xu, Haiyan Wang, Haohao Wu, Xiaoqing Yu and Yuanhui Zhao
Foods 2022, 11(19), 2947; https://doi.org/10.3390/foods11192947 - 21 Sep 2022
Cited by 26 | Viewed by 3318
Abstract
Herein, the microstructure and mechanical properties of hydrogels consisting of unrinsed sturgeon surimi (URSS) and plant-derived polysaccharides such as κ-carrageenan (KC), konjac gum (KG), xanthan gum (XG), guar gum (GG) and sodium alginate (SA), were studied by texture analysis, rheological measurement and scanning [...] Read more.
Herein, the microstructure and mechanical properties of hydrogels consisting of unrinsed sturgeon surimi (URSS) and plant-derived polysaccharides such as κ-carrageenan (KC), konjac gum (KG), xanthan gum (XG), guar gum (GG) and sodium alginate (SA), were studied by texture analysis, rheological measurement and scanning electron microscopy (SEM). Rheological results showed that the apparent viscosity, storage modulus (G′) and loss modulus (G″) of URSS increased by addition of KC, KG, GG and SA. The gel strength of resultant surimi products fabricated with KG/URSS mixture was significantly higher than that of other groups. KG could significantly improve the hardness (44.14 ± 1.14 N), chewiness (160.34 ± 8.33 mJ) and cohesiveness (0.56 ± 0.02) of the unrinsed surimi gel. Adding SA and KC had no significant effect on the textural characteristics of printed gels. However, an apparent decrease in the relevant mechanical properties of printed hydrogels was observed when XG and GG were added into surimi. SEM indicated that the incorporation of KG and KC could further integrate the gel structure of URSS as compared to hindering the cross-linking of surimi protein by XG and GG, which were in accordance with gel strength and water-holding capacity. These results provided useful information to regulate the 3D printing performance in functionalized surimi-based material. Full article
(This article belongs to the Topic Future Foods from the Sea)
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13 pages, 1834 KiB  
Article
Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage
by Shuwei Tang, Guangxin Feng, Wenxuan Cui, Ruichang Gao, Fan Bai, Jinlin Wang, Yuanhui Zhao and Mingyong Zeng
Molecules 2019, 24(4), 710; https://doi.org/10.3390/molecules24040710 - 15 Feb 2019
Cited by 28 | Viewed by 3447
Abstract
This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (w/w) of α-TOH was added into the surimi and subjected to frozen storage, and [...] Read more.
This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (w/w) of α-TOH was added into the surimi and subjected to frozen storage, and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, w/w) was used as a positive control. Based on total viable count, pH and whiteness, α-TOH exhibited a better protection for frozen sturgeon surimi than cryoprotectant during frozen storage. According to soluble protein content, carbonyl content, total sulfhydryl content, and surface hydrophobicity, α-TOH and cryoprotectant showed the same effects on retarding changes of proteins. The results of breaking force, deformation, gel strength, water-holding capacity and microstructure of sturgeon surimi indicated that the gel properties of frozen sturgeon surimi were retained by α-TOH. Our results suggest that α-TOH is an attractive candidate to maintain the quality of sturgeon surimi during frozen storage. Full article
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