Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi
Addressing the issue of poor gelation and easy deterioration of unrinsed surimi, the basic properties (average particle size, solubility, water holding capacity, oil holding capacity, swelling capacity), antioxidant properties (DPPH radical scavenging activity, ·OH scavenging activity, reducing powe...
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The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040324 |
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| author | Shengnan TONG Jinmei WANG Xingsheng MA Shumin YI Xuepeng LI Jianrong LI Guangren JI |
| author_facet | Shengnan TONG Jinmei WANG Xingsheng MA Shumin YI Xuepeng LI Jianrong LI Guangren JI |
| author_sort | Shengnan TONG |
| collection | DOAJ |
| description | Addressing the issue of poor gelation and easy deterioration of unrinsed surimi, the basic properties (average particle size, solubility, water holding capacity, oil holding capacity, swelling capacity), antioxidant properties (DPPH radical scavenging activity, ·OH scavenging activity, reducing power) and structural properties (infrared spectroscopy, microstructure) of celery soluble dietary fibers (SDF), were determined after extraction. The effects of different amounts of SDF (0, 0.1%, 0.3%, 0.5%, 0.7%, 0.9%) and TGase on the gelation properties (water holding capacity, steaming loss, moisture distribution, gel strength, hardness, elasticity, adhesion, chewiness, microstructure) of unrinsed surimi were studied. The results showed that the average particle size of SDF was 11.35 μm, compared with the control group, the solubility, water-holding capacity, oil-holding capacity and swelling capacity of SDF were more improved, and it had a degree of antioxidant capacity, and it was arranged in a large and loose space. With the addition of SDF and TGase, the water holding capacity, gel strength and texture of unrinsed surimi gel showed a trend of increasing and then decreasing, however, the change in steaming loss was first decreased and then increased, all of which reached the maximum or minimum in the TG-UW-0.5%, at this point, the water holding capacity was 78.07%, the steaming loss was 6.65%, the free water content on the surface was 0.95%, and the gel strength was 288.95 g·cm, and the hardness, elasticity, gumminess and chewiness were 3485.87 g, 0.83, 1891.19, and 1565.33 g, respectively. The surface of surimi gel showed uniformity and denseness with good gelation properties. The synergistic effect of SDF and TGase in improving the gel properties of unrinsed surimi provides a theoretical basis for the application of both in unrinsed surimi products and the development of low-fat surimi products. |
| format | Article |
| id | doaj-art-0d41bd01a9ea40ad942d7e3c8a01b895 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-0d41bd01a9ea40ad942d7e3c8a01b8952025-08-20T03:14:19ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-05-01469526410.13386/j.issn1002-0306.20240403242024040324-9Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed SurimiShengnan TONG0Jinmei WANG1Xingsheng MA2Shumin YI3Xuepeng LI4Jianrong LI5Guangren JI6College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center for Storge, Processing and Safety Control Technology of Fresh Agricultural Products, National R & D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, ChinaRongcheng Taixiang Foods Co., Ltd., Rongcheng 264300, ChinaState Key Laboratory of Marine Food Processing & Safety Control, Qingdao Bright Moon Seaweed Group Co., Ltd., Qingdao 266000, ChinaCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center for Storge, Processing and Safety Control Technology of Fresh Agricultural Products, National R & D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center for Storge, Processing and Safety Control Technology of Fresh Agricultural Products, National R & D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center for Storge, Processing and Safety Control Technology of Fresh Agricultural Products, National R & D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, ChinaJinzhou Bijia Mountain Food Co., Ltd., Jinzhou 121013, ChinaAddressing the issue of poor gelation and easy deterioration of unrinsed surimi, the basic properties (average particle size, solubility, water holding capacity, oil holding capacity, swelling capacity), antioxidant properties (DPPH radical scavenging activity, ·OH scavenging activity, reducing power) and structural properties (infrared spectroscopy, microstructure) of celery soluble dietary fibers (SDF), were determined after extraction. The effects of different amounts of SDF (0, 0.1%, 0.3%, 0.5%, 0.7%, 0.9%) and TGase on the gelation properties (water holding capacity, steaming loss, moisture distribution, gel strength, hardness, elasticity, adhesion, chewiness, microstructure) of unrinsed surimi were studied. The results showed that the average particle size of SDF was 11.35 μm, compared with the control group, the solubility, water-holding capacity, oil-holding capacity and swelling capacity of SDF were more improved, and it had a degree of antioxidant capacity, and it was arranged in a large and loose space. With the addition of SDF and TGase, the water holding capacity, gel strength and texture of unrinsed surimi gel showed a trend of increasing and then decreasing, however, the change in steaming loss was first decreased and then increased, all of which reached the maximum or minimum in the TG-UW-0.5%, at this point, the water holding capacity was 78.07%, the steaming loss was 6.65%, the free water content on the surface was 0.95%, and the gel strength was 288.95 g·cm, and the hardness, elasticity, gumminess and chewiness were 3485.87 g, 0.83, 1891.19, and 1565.33 g, respectively. The surface of surimi gel showed uniformity and denseness with good gelation properties. The synergistic effect of SDF and TGase in improving the gel properties of unrinsed surimi provides a theoretical basis for the application of both in unrinsed surimi products and the development of low-fat surimi products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040324unrinsed surimicelerysoluble dietary fibertgasegel properties |
| spellingShingle | Shengnan TONG Jinmei WANG Xingsheng MA Shumin YI Xuepeng LI Jianrong LI Guangren JI Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi Shipin gongye ke-ji unrinsed surimi celery soluble dietary fiber tgase gel properties |
| title | Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi |
| title_full | Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi |
| title_fullStr | Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi |
| title_full_unstemmed | Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi |
| title_short | Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi |
| title_sort | properties of celery soluble dietary fiber and its synergistic effect with tg enzyme to improve gel properties of nemipterus virgatus unrinsed surimi |
| topic | unrinsed surimi celery soluble dietary fiber tgase gel properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040324 |
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