scholarly journals Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

2018 ◽  
Vol 6 (5) ◽  
pp. 1229-1237 ◽  
Author(s):  
Yuanpei Gao ◽  
Hideto Fukushima ◽  
Shanggui Deng ◽  
Ru Jia ◽  
Kazufumi Osako ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Gel Properties ◽  
Surimi Gel

Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate

2021 ◽  
pp. 129873
Author(s):  
Haibo Shi ◽  
Ting Zhou ◽  
Xin Wang ◽  
Ye Zou ◽  
Daoying Wang ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Chicken Breast ◽  
Gel Properties ◽  
Ultrasound Assisted

scholarly journals Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1872
Author(s):  
Huipeng Liu ◽  
Yiyuan Xu ◽  
Shuyu Zu ◽  
Xuee Wu ◽  
Aimin Shi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Tertiary Structure ◽  
Quaternary Structure ◽  
Meat Products ◽  
Myofibrillar Protein ◽  
Conformational Structure ◽  
Gel Properties ◽  
The Relationship

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

scholarly journals KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN

2002 ◽  
Vol 4 (2) ◽  
pp. 1
Author(s):  
Iwan Y.B. Lelana ◽  
Amir Husni
Keyword(s):  
Statistical Analysis ◽  
Gel Strength ◽  
Sensory Characteristics ◽  
Gel Properties ◽  
Time Frequency ◽  
Time Treatment ◽  
Surimi Gel

Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi. Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.

Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees

2019 ◽  
Vol 96 ◽  
pp. 604-616 ◽  
Author(s):  
Mingcong Fan ◽  
Qilin Huang ◽  
Saiyi Zhong ◽  
Xuxu Li ◽  
Shanbai Xiong ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Gel Properties ◽  
Modified Starches

Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating

2020 ◽  
Vol 107 ◽  
pp. 105920 ◽  
Author(s):  
Limei Wang ◽  
Minquan Xia ◽  
Yuanhua Zhou ◽  
Xian Wang ◽  
Jing Ma ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Grass Carp ◽  
Low Frequency ◽  
Myofibrillar Protein ◽  
Water Bath ◽  
Two Stage ◽  
Gel Properties ◽  
Frequency Magnetic Field ◽  
Water Bath Heating

Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Guochuan Jiang ◽  
Lili Tian ◽  
Ruifeng Hu ◽  
Hongrui Sun ◽  
Yuan Fu ◽  
...  
Keyword(s):  
Protein Structure ◽  
Hydrophobic Interactions ◽  
Sulfhydryl Group ◽  
Myofibrillar Protein ◽  
Control Group ◽  
Perccottus Glenii ◽  
Scanning Calorimetry ◽  
Gel Properties ◽  
Protein Gels ◽  
Group Protein

Abstract In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed decreased sulfhydryl group content and increases in water holding capacity, whiteness value and hydrophobic interactions that increased gel strength value by up to 3.79 times that of untreated protein gel. Protein structural and Differential scanning calorimetry (DSC) analyses revealed that combined ultrasonic-TGase treatment increased both protein thermal denaturation temperature and UV absorbance (as compared to control and other treatment groups) that supported formation of MP gels with desirable characteristics. These results provide a theoretical basis for development of superior MP gels to promote greater utilization of this fish protein resource by the food industry.

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Meat Science ◽  
2014 ◽  
Vol 96 (4) ◽  
pp. 1432-1439 ◽  
Author(s):  
Feibai Zhou ◽  
Mouming Zhao ◽  
Haifeng Zhao ◽  
Weizheng Sun ◽  
Chun Cui
Keyword(s):  
Myofibrillar Protein ◽  
Oxidative Modification ◽  
Peroxyl Radicals ◽  
Gel Properties

Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein

LWT ◽  
2021 ◽  
pp. 112244
Author(s):  
Zhangwen Peng ◽  
Yue Zhang ◽  
Huiqin Wang ◽  
Guanzhen Gao ◽  
Zhaoshuo Yu ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Myofibrillar Protein ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Gel Properties

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

Meat Science ◽  
2017 ◽  
Vol 127 ◽  
pp. 45-50 ◽  
Author(s):  
Na Jia ◽  
Letian Wang ◽  
Junhua Shao ◽  
Dengyong Liu ◽  
Baohua Kong
Keyword(s):  
Myofibrillar Protein ◽  
Gel Properties

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

2016 ◽  
Vol 11 (3) ◽  
pp. 266-274 ◽  
Author(s):  
Lin Wang ◽  
Min Zhang ◽  
Zhongxiang Fang ◽  
Bhesh Bhandari ◽  
Zhongxue Gao
Keyword(s):  
Linoleic Acid ◽  
Silver Carp ◽  
Myofibrillar Protein ◽  
Oxidative Modification ◽  
Hypophthalmichthys Molitrix ◽  
Gel Properties
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