文献类型：期刊文献

英文题名：Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan

作者：Lu, Minxin[1];Zhang, Chang[1];Chen, Boyu[1];Ai, Chao[1];Chen, Lei[1,2];Teng, Hui[1]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Seafood,Key La, Guangdong Prov Engn Lab Marine Biol Prod,Coll Food, Zhanjiang 524088, Peoples R China;[2]Hunan GaoGe Dairy Co Ltd, Changsha, Hunan, Peoples R China

年份：2024

卷号：257

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：SCI-EXPANDED(收录号：WOS:001135432900001)、、EI(收录号：20235015194117)、Scopus(收录号：2-s2.0-85179135716)、WOS

语种：英文

外文关键词：Shrimp surimi; Magnetic field-assisted freezing; Curdlan; Gelation properties

外文摘要：Traditional methods of freezing and thawing may harm the quality of meat products. In order to reduce the negative impact of freezing on surimi products, the magnetic field-assisted freezing method is combined with various curdlan ratios to enhance the gelation characteristics of Penaeus vannamei surimi in this study. The results showed that the magnetic field-assisted freezing technique significantly improved the quality of thawed surimi compared with soaking freezing (SF), whereas the addition of curdlan further improved the gelation properties, and the gel strength, water-holding capacity, textural properties, whiteness, and G ' value were significantly improved when its content was increased to 0.6 %. However, excessive amounts of curdlan interfered with protein covalent cross-linking, leading to a decrease in gel quality. Additionally, the addition of magnetic field and curdlan encouraged the shift of the alpha-helix to the random coil and beta-sheet transition, which stimulated the growth of myofibril molecules, exposed the hydrophobic groups and thiols, improved protein-molecule interactions, and promoted systematic gathering of proteins, leading to the formation of the microstructure of dense and small pores. It also resulted in a drop in water release, an increase in the proton density and a shift in the water condition from free water to more immobile water, which had higher sensory qualities. These effects together resulted in a reduction in thawing and cooking loss to 11.41 % and 13.83 %, respectively. These results also help to clarify the gelation process of shrimp surimi and help to regulate the gelation characteristics of shrimp surimi products.