Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration

The effect of the amount of ice added (20–60%) on the gel properties and water migration of Nemipterus virgatus surimi gel obtained with two-stage heat treatment was studied. The gel strength and water-holding capability (WHC) of the surimi gel with 30% ice added were significantly higher than those of other treatment groups (p < 0.05). The addition of 30% ice was conducive to the increase of protein β-sheet proportion during heat treatment, exposing more reactive sulfhydryl groups. These promoted the combination of protein-protein through disulfide bonds and hydrophobic-hydrophobic interactions, forming an ordered three-dimensional gel network structure. Meanwhile, the increase in hydrogen bonds promoted the protein-water interaction. Low-field nuclear magnetic resonance analysis showed that more bound water was locked in the gel system, reducing the migration of immobile water to free water and finally showing better gel properties. When the amount of ice added was insufficient (20%), the gel structure lacked the support of immobile water, resulting in deterioration of gel strength. However, excessive addition of ice (>30%) was not conducive to the combination of protein-protein and protein-water, forming a large and rough gel structure, resulting in the migration of immobile water to free water and ultimately exhibited weak gel properties.

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

Jurnal Perikanan Universitas Gadjah Mada ◽

10.22146/jfs.8873 ◽

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.

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The mechanism of low-level pressure coupled with heat treatment on water migration and gel properties of Nemipterus virgatus surimi

LWT ◽

10.1016/j.lwt.2021.112086 ◽

2021 ◽

pp. 112086

Author(s):

Haiqiang Chen ◽

Aimei Zhou ◽

Soottawat Benjakul ◽

Yiqian Zou ◽

Xiaojuan Liu ◽

...

Keyword(s):

Heat Treatment ◽

Water Migration ◽

Gel Properties ◽

Low Level ◽

Level Pressure

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Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Foods ◽

10.3390/foods11020179 ◽

2022 ◽

Vol 11 (2) ◽

pp. 179

Author(s):

Shichen Zhu ◽

Xiaocao Chen ◽

Jiani Zheng ◽

Wenlong Fan ◽

Yuting Ding ◽

...

Keyword(s):

Thermal Stability ◽

Soybean Oil ◽

Seed Oil ◽

Hydrophobic Interactions ◽

Control Group ◽

Gel Properties ◽

Oil Emulsion ◽

Surimi Gel ◽

Thermal Stability Of ◽

Perilla Seed

High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.

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Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽

10.3390/foods10020321 ◽

2021 ◽

Vol 10 (2) ◽

pp. 321

Author(s):

Camila Mella ◽

Michelle Quilaqueo ◽

Rommy N. Zúñiga ◽

Elizabeth Troncoso

Keyword(s):

Heat Treatment ◽

Protein Isolate ◽

Gastric Digestion ◽

Human Gastrointestinal Tract ◽

Gel Structure ◽

Intestinal Digestion ◽

Food Digestion ◽

The Impact ◽

Digestion Methods

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

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Testing the effects of basic numerical implementations of water migration on models of subduction dynamics

Solid Earth ◽

10.5194/se-5-537-2014 ◽

2014 ◽

Vol 5 (1) ◽

pp. 537-555 ◽

Cited By ~ 8

Author(s):

M. E. T. Quinquis ◽

S. J. H. Buiter

Keyword(s):

Upper Mantle ◽

Water Distribution ◽

Mantle Wedge ◽

Bound Water ◽

Free Water ◽

Water Velocity ◽

Water Migration ◽

Creep Flow ◽

Dehydration Reactions ◽

Slab Dehydration

Abstract. Subduction of oceanic lithosphere brings water into the Earth's upper mantle. Previous numerical studies have shown how slab dehydration and mantle hydration can impact the dynamics of a subduction system by allowing a more vigorous mantle flow and promoting localisation of deformation in the lithosphere and mantle. The depths at which dehydration reactions occur in the hydrated portions of the slab are well constrained in these models by thermodynamic calculations. However, computational models use different numerical schemes to simulate the migration of free water. We aim to show the influence of the numerical scheme of free water migration on the dynamics of the upper mantle and more specifically the mantle wedge. We investigate the following three simple migration schemes with a finite-element model: (1) element-wise vertical migration of free water, occurring independent of the flow of the solid phase; (2) an imposed vertical free water velocity; and (3) a Darcy velocity, where the free water velocity is a function of the pressure gradient caused by the difference in density between water and the surrounding rocks. In addition, the flow of the solid material field also moves the free water in the imposed vertical velocity and Darcy schemes. We first test the influence of the water migration scheme using a simple model that simulates the sinking of a cold, hydrated cylinder into a dry, warm mantle. We find that the free water migration scheme has only a limited impact on the water distribution after 1 Myr in these models. We next investigate slab dehydration and mantle hydration with a thermomechanical subduction model that includes brittle behaviour and viscous water-dependent creep flow laws. Our models demonstrate that the bound water distribution is not greatly influenced by the water migration scheme whereas the free water distribution is. We find that a bound water-dependent creep flow law results in a broader area of hydration in the mantle wedge, which feeds back to the dynamics of the system by the associated weakening. This finding underlines the importance of using dynamic time evolution models to investigate the effects of (de)hydration. We also show that hydrated material can be transported down to the base of the upper mantle at 670 km. Although (de)hydration processes influence subduction dynamics, we find that the exact numerical implementation of free water migration is not important in the basic schemes we investigated. A simple implementation of water migration could be sufficient for a first-order impression of the effects of water for studies that focus on large-scale features of subduction dynamics.

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Effect of Vacuum Treatment on Water Migration in Surimi Gel

Lecture Notes in Electrical Engineering - Innovative Computing ◽

10.1007/978-981-15-5959-4_170 ◽

2020 ◽

pp. 1389-1398

Author(s):

Zhisheng Pei ◽

Changfeng Xue ◽

Wen Pan ◽

Yan Jia ◽

Yunsheng Xu

Keyword(s):

Vacuum Treatment ◽

Water Migration ◽

Surimi Gel

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Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles

Journal of Dairy Research ◽

10.1017/s0022029901004915 ◽

2001 ◽

Vol 68 (3) ◽

pp. 471-481 ◽

Cited By ~ 72

Author(s):

CATHERINE SCHORSCH ◽

DEBORAH K. WILKINS ◽

MALCOLM G. JONES ◽

IAN T. NORTON

Keyword(s):

Heat Treatment ◽

Whey Protein ◽

Protein Denaturation ◽

Whey Proteins ◽

Treatment Sequence ◽

Gel Properties ◽

Casein Micelles ◽

Gelation Kinetics ◽

Milk Gelation

The aim of the present work was to investigate the role of whey protein denaturation on the acid induced gelation of casein. This was studied by determining the effect of whey protein denaturation both in the presence and absence of casein micelles. The study showed that milk gelation kinetics and gel properties are greatly influenced by the heat treatment sequence. When the whey proteins are denatured separately and subsequently added to casein micelles, acid-induced gelation occurs more rapidly and leads to gels with a more particulated microstructure than gels made from co-heated systems. The gels resulting from heat-treatment of a mixture of pre-denatured whey protein with casein micelles are heterogeneous in nature due to particulates formed from casein micelles which are complexed with denatured whey proteins and also from separate whey protein aggregates. Whey proteins thus offer an opportunity not only to control casein gelation but also to control the level of syneresis, which can occur.

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Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

Foods ◽

10.3390/foods9040461 ◽

2020 ◽

Vol 9 (4) ◽

pp. 461 ◽

Cited By ~ 4

Author(s):

Gihyun Wi ◽

Junhwan Bae ◽

Honggyun Kim ◽

Youngjae Cho ◽

Mi-Jung Choi

Keyword(s):

Network Formation ◽

Hydrophobic Interactions ◽

Soy Protein Isolate ◽

Free Water ◽

Protein Isolate ◽

Sensory Properties ◽

High Preference ◽

Texture Parameters ◽

Negative Effect ◽

Meat Analogue

This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated. Higher free water content of meat analogue due to water treatment resulted in a decrease in viscoelasticity, the highest CL value, the lowest WHC and hardness value, and a porous structure. Reversely, meat analogue with oil treatment had an increase in viscoelasticity, the lowest CL value, the highest WHC and hardness value, and a dense structure due to hydrophobic interactions. SPI had a positive effect on the gel network formation of TVP matrix, but lecithin had a negative effect resulting in a decrease in viscoelasticity, WHC, hardness value and an increase in CL value and pore size at microstructure. The results of sensory evaluation revealed that juiciness was more affected by water than oil. Oil treatment showed high intensity for texture parameters. On the other hand, emulsion treatment showed high preference scores for texture parameters and overall acceptance.

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Influence of ultrasound on chemically induced gelation of micellar casein systems

Journal of Dairy Research ◽

10.1017/s0022029912000696 ◽

2013 ◽

Vol 80 (2) ◽

pp. 138-143 ◽

Cited By ~ 20

Author(s):

Jayani Chandrapala ◽

Bogdan Zisu ◽

Sandra Kentish ◽

Muthupandian Ashokkumar

Keyword(s):

Viscoelastic Properties ◽

Surface Hydrophobicity ◽

Gel Strength ◽

Gel Properties ◽

Dairy Processing ◽

Chemically Induced ◽

Micellar Casein ◽

Protein Gelation ◽

Protein Gels ◽

Weak Gel

Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7·6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.

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