Mechanism of enhanced quality of Acetes chinensis powder-Alaska Pollock surimi: Gel properties, rheological properties, micro-structure
Li, QQ (Li, Qianqian); Feng, JH (Feng, Jiehui); Jia, R (Jia, Ru); Wei, HM (Wei, Huamao); Huang, T (Huang, Tao); Zhang, JJ (Zhang, Jinjie); Xu, DL (Xu, Dalun); Yang, WE (Yang, Wenge); Li, GS (Li, Gaoshang)
Food Research International, 2025, Volume 205, 116009.
To enhance the gel properties of Alaskan pollock surimi, the Acetes chinensis powder (ACP) with different contents (0.5-3 % w/w) was added to the surimi and its mechanisms were investigated. Results showed that adding 1.5 % ACP increased gel strength to 4198.47 g & sdot;cm, improved textural properties and storage modulus (G'), as well as reduced free water and drip loss by 49.7 % and 36.7 %, respectively. Moreover, secondary structure analysis showed a 33.5 % increase in beta-sheet and a 34.7 % decrease in random coil, reflecting a more organized protein structure. This is associated with a 195.6 % increase in endogenous glutaminase activity and a 14.7 % increase in facilitated cross-linking of MHC heavy chains. ACP also promoted the unfolding of protein and the exposing of more sulfhydryl groups that converted into disulfide bonds (increased by 4.8 %). These resulted in a more compact protein structure, denser microstructure, and homogeneous gel network. In conclusion, 1.5 % ACP effectively improves surimi gel properties, offering valuable insights for optimizing thermal gelation. |
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